pesto hummus

Yet another delicious solution to a lack of ingredients!
On the pesto front, I have managed to whip up several alternative varieties, including using almonds, and more recently, cashews in replace of pine nuts. so yum and so easy.
Hummus is another favorite of mine whose ingredients are difficult to procure around here. one time i did locate tahini, the traditional basis of this Middle Eastern spread and days of hummus indulgence followed. otherwise, i have resorted to making a hummus-like dip with simply garbanzo beans and accompanying flavors.
Then finally, the obvious combination hit me:

Pesto Hummus!

Garbanzo beans provide the protein-rich foundation. i use dry beans, soaked overnight, then cooked until  tender in the pressure cooker (only about 10 minutes).

The big flavor comes from as much fresh basil as you can get your hands on

Blend the garbanzos first, adding enough water and olive oil for a creamy consistency. then add your basil, a few cloves of garlic, a squeeze of lemon, and salt and pepper to taste.

There you  have it! While not really a true version of either, my hybrid creation is a hearty hummus dip with rich pesto flavor, ready to smear onto a veggie sandwich or to serve as a chip dip.

 ¡Buen provecho!

¡ACHIOTE! bless you?

Achiote Seeds: nothing to sneeze at.


This beautiful red seed grows in abundance on our farm and is a staple in many latin american dishes. Here's a link to the seed pod on the achiote bush: http://people.tribe.net/transkryptome/photos/fa1a507c-f243-4599-b724-581987f03f27
The fantastic bright color of achiote (pronounced AHH-CHO-TAY) is easily recognized in a paste sold here in el mercado, to be used as a starting point in preparing various meat dishes. A paste is created by grinding the achiote seeds with black pepper, garlic, spicy peppers, maybe vinegar, etc. and is then rubbed into fish, pork, or at our house, even carne de soya.
Achiote has an unusual aroma, kinda spicy, warm, but not the eye-stinging sharp scent of a hot pepper. That's what confuses me. The color is gorgeous, no doubt about it. The flavor? weelll, it's subtle. it doesn't live up to the vibrancy its color announces. And yet in the market, little squishy bags of achiote paste are referred to as "chile." For my first foray with the stuff, I donned gloves and protective eye wear, hyperconscious of the possibility of burning my skin with this powerful, potent, PASTE OF PUNGENCY! Turns out, it's a little bland. ok, there, i said it. but it's PRETTY?
Nicas are not big on spicy. In lieu of chile- or tomatillo-based salsas that liven the hell out of mexican cuisine, Nicas opt for a pickled cabbage ensalada, with maybe a couple of jalapeños tossed in. It's good, i like it. very tangy. just not.... spicy.
However, with 4 billion pounds of the stuff sitting patiently in our kitchen, I am more than willing to incorporate achiote into some recipes. Primeramente,
Hummus de Achiote!!


With color like this, how could I go wrong?
Granted, my blender now sports a red badge of courage that insinuates an unfortunate run-in with Chester Cheetah....but the hummus was a hit!