Tuesday, March 30, 2010
Now, I know I can't count this brilliant ingenuity as a new review, but it needed to be shared.
Here she is: Mini-Loaf Cinnamon-swirl Oatmeal Bread French Toast. I looked and tasted and said that it was good. Can I get an "amen"?
And back to the realm of number counting...
71. Nippy Garbanzo Spread, pg. 308
Every time I skimmed through this page, this recipe always jumped out. "Nippy" is not a word I typically associate with food (aside from cheese, perhaps), so it always sounded a little funny. I never really read the recipe, though, in those flip-throughs, and just assumed that it was a recipe for hummus.
I had cooked up a bunch of garbanzos, thinking I would make hummus until I discovered that I was plumb (ha!) out of lemon juice. And, then I remembered this recipe, and decided to give it a go. The recipe itself puzzled me a little bit because I couldn't imagine how it was going to turn out. I've never cooked a spread like this one calls for, let alone having to mix eggs in to bind it all together. I was suspicious, but I was curious.
With a food processor, this recipe is a snap to make. Dump in onion and a couple cloves of garlic and let them mince. Scoop them out and start sauteing them while you process the garbanzos and eggs together. Stirring until "dry" was a bit of a crapshoot. I just let them go until they turned the approximate consistency of scrambled eggs.
As the mixture cooled, I added salt, pepper, cayenne, and about 3 T. of mayo. And then I tried it.
It was okay. Not super, but not as awful as I thought it might be. If you're looking for hummus, this ain't gonna satisfy you one bit. If you're looking for a new spread idea for persons with highly sensitive palettes (read: bland), this might be a good bet.
Overall: 2.6 out of 5 If you're looking for nippy, head straight to the freezer aisle and skip the process of making this. If you're looking for something wet to put on sandwiches, and want to keep it "agreeable", you'll probably like it.