Red Kidney Bean Hummus

At our spectacular post-new-year's xmas potluck dinner hosted by Penny of Sweet Sadie's baking blog, I tried something that I haven't made in about 13 years – hummus made from something other than chickpeas. Meredith* did a great job and mentioned that it was somehow healthier than hummus with chickpeas (I don't recall why, possibly because there's more fibre) so I decided that I was going to make it again myself.

Why would I have made hummus with anything other than chickpeas? When I lived in Peterborough, I had a friend who was allergic to all legumes, but not beans. Being a smarty-pants, I made two batches of hummus using red and white kidney beans and served them together in a wide and shallow dish. I arefully poured and spread the hummus in the dish so it looked like the symbol for Yin and Yang. What a hippie.

Notes:

*Meredith being Elliot's friend Meredith, not my Meredith or Dan's** Meredith

**Dan, being Penny's Dan, not my Meredith's Dan, who is me

Red Kidney Bean Hummus

• 2 small cloves of garlic
• 1 can red kidney beans, drained and rinsed
• 4 tbsp tehina
• 4 tbsp lemon juice
• 1 tsp cumin
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 3 tbsp olive oil
• water
• 1 tsp cumin seeds, toasted
• 1-2 tsp olive oil

1. Mince the garlic in a food processor.
2. Add beans, tehina, lemon juice, cumin, black pepper, cayenne, salt and olive oil and pulse in food processor for 30 seconds.
3. Stir mixture and blend on high for at least one minute, adding water until desired consistency is reached.
4. Garnish with toasted cumin seeds and 1-2 tsp olive oil.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Poppy Seed Salad Dressing

Bottled salad dressing is pretty much banned at the Haggis and the Herring. I used to always keep a bottle or two in the fridge, however, when Meredith started eating dinner at my place, she always asked for home made dressing.

Eventually, the bottled dressing went bad and I was asked to not buy anymore. I still occasionally bring some home in a bagged caeser salad kit, or if someone gives us a fancy bottle of salad oil as a gift, but the run of the mill Kraft dressings won't make it past the door.

Earlier in January, we were visiting our friend Julia of Fibre Fantastics, and we were served a salad with an amazing poppy seed dressing. It looks like any other poppy seed dressing (white with black seeds dotting throughout) but it tasted fabulous.

Julia was happy to share it with us and we were also told another salad secret: we can change the colour of the dressing by using a red onion. Very neat.

I didn't have the apple cider vinegar when I first made it myself, so I substituted rice wine vinegar and used less sugar. Also very good.

Poppy Seed Salad Dressing

• 1/3 cup rice vinegar
  
• 1/2 white onion
• 1/4 cup sugar
• 1/2 tsp dry mustard powder
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 tbsp poppy seeds

1. Puree in blender until smooth 

Note: Julia's original recipe used apple cider vinegar and 3/4 cup white sugar.

(inspired by Julia's Delectable Dressing)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Steph's Chili con Carne

Visiting some friends in Waterdown, our friend Steph made what's in my opinion one of the best chilis I've ever tasted. It wasn't your everyday beans, meat, tomato paste and heat. It used a good variety of beans and Steph even threw in some chickpeas for good measure. There was a sweet, well-rounded flavour after the chili was sitting in a slow cooker for an hour or so.

Fortunately, the recipe made its way to the Haggis and the Herring for me to share with everyone.

Steph's Chili Con Carne

• 2 tbsp olive oil
• 1 pound lean ground beef
• 1 15 oz can green chilies
• 6 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 medium jalapeño, seeded and minced
• 1 large onion, chopped
• 3 tbsp chili powder
• 1-1/2 tbsp brown sugar
• 3 tsp dried oregano
• 2-1/2 tbsp ground cumin
• 1/8 tsp ground allspice
• 1/8 tsp ground cloves
• 1 15 oz can tomato sauce
• 1 28oz can diced tomatoes
• 1 can black beans, drained
• 1 can pinto beans, drained
• 1 can chickpeas, drained

1. Heat oil at medium in a large stockpot. Add ground beef, and sauté until the meat is no longer red.
2. Add green chiles, garlic, red bell pepper, jalapeño, and onion. Sauté until the onions are translucent.
3. Add chili powder, brown sugar, oregano, cumin, allspice, and cloves. Sauté for 1 minute.
4. Add tomatoes and tomato sauce, stir and simmer on low for 15 minutes.
5. Add black beans, pinto beans, and cannellini. Cook for an additional 20-30 minutes.

(recipe from Stephanie Bluhm-Cormier)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen