While I am enjoying some R&R in the mountains, I am very honored to bring you a guest post from Sarah, (aka Miss Smart). I started reading her blog, (The Smart Kitchen), over a year ago and immediately fell in love. After a brief courtship, if you will, her blog quickly bumped other blogs down my favorite’s queue, and hers took first place. After I started blogging I was thrilled to see her first comment on one of my posts, and I quickly ran to tell the hubs all about how the famous blogger, Miss Smart, was reading my blog. I could hardly contain my excitement! Enjoy her wit, charm, and fantastic recipe below.
Hi! My name is Sarah and I live, play, and blog in The Smart Kitchen (and Austin, Texas). I’m a little crazy in the kitchen, but that just means I have more fun. I want to thank Leila for letting me pop over and share a twisted recipe with y’all. Come visit me sometime.
Leila and I formed our blogger bond over a number of things: we’re both teachers, swear by our Contigo travel coffee mugs, spill things when cooking,* are generally awesome…and, most importantly, have a shared understanding of the greatness that is Trader Joe’s Horseradish Hummus.
*Although she throws them away. I may or may not, depending on the situation.
I first had this hummus at the insistence of my friend Erin when I lived outside of D.C. Not really knowing what horseradish was, but being generally scared of it for reasons I’m still not sure of,* I was hesitant to taste.
*It might have had something to do with the horse crossed with a radish on the label? Maybe?
*Yes, that was a quote from 10 Things I Hate About You. Thanks for noticing.
Fine. Maybe not. But you should still make this anyway. Especially if you, like me, think that shrimp cocktail really just exists so that we can eat cocktail sauce.
1 15 oz. can garbanzo or other white bean
1 8 0z. can tomato sauce
2 Tbsp. Worcestershire sauce (reduced sodium preferred)
2 cloves garlic, minced
1 to 2 Tbsp. prepared horseradish, according to taste
3-4 Tbsp. lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper
celery sticks, for serving
1. Rinse and drain beans.
2. Combine beans with remaining ingredients in a food processor.
3. Process until smooth. [Mixture will be pretty "loose" but thicken up if stored in the fridge overnight.]
4. Serve with celery sticks or chips.
Thank you so much Sarah!
What is your favorite brunch drink? How about your favorite hummus creation?
I’m a cappuccino gal myself. But sometimes to occasional mimosa will graze my lips. As for hummus, I can’t think of a dip I haven’t enjoyed. But the Trader Joe’s horseradish hummus really takes the cake. I cannot wait to throw Miss Smart’s Bloody Mary Bean Dip into my Cuisinart!