I’m a big fan of beans. I know that sounds funny in its own way, but seriously, those little guys are one of my favorite foods. I love adding them to soups, salads, pasta or whirled around smooth in a dip. Not only are they tasty, they are actually good for you too.
A few of my faves…
About a month ago I was presented with an awesome opportunity to visit Napa Valley as a guest of Bush’s Beans to cook up some chili with 3 other bloggers and Connie Gutterson, RD at the Culinary Institute of America. I know right? I’ve been over the moon about the trip…not only do I get to visit wine country with three other fabulous foodies, Amy, Sandy and Tina …but I get to do what I love…cook! Pinch me now…
I will be heading to California on Wednesday, but I will leave you with my newest favorite recipe using beans, Artichoke Hummus. I found the recipe over at Itzy’s Kitchen and served it to friends over the weekend…it got rave reviews…and a few of them are waiting on this post for the recipe. Good stuff!
Stay tuned for a few guests that will be dropping into Aggie’s Kitchen to share their recipes! I’ll see you when I get back…with lots of photos and maybe a few tips or two that I pick up along the way!
(Oh…and to keep things on the up and up here’s a little disclaimer…Bush Beans is covering the costs of my trip.)
Recipe adapted from Broccoli Hut
(I doubled original recipe – and added some olive oil)
2 cup canned chickpeas/garbanzos
1 can canned artichoke hearts, quarters, or pieces, drained
juice 1 small lemon
3 T. tahini
3 clove garlic, minced
2 t. dried oregano
salt and fresh ground pepper, to taste
1/4-1/3 cup olive oil, streamed into food processor while blending
Place beans, artichokes, lemon juice, tahini, garlic, oregano, salt and pepper into food processor. Pulse until consistency is smooth. Stream in olive oil until desired consistency. Taste for salt. Enjoy with fresh vegetables such as celery sticks, cucumber slices and carrot sticks or baked tortilla and pita chips.