I don't know if I've mentioned this, although in two years of blogging I'm sure it's come up once or twice, but I love noshing. As a meal. Yes, I love my salads and my soups...but my favorite way to eat is to make a plate of dips, spreads, meats, cheese and olives and just snack. I've been known to order an antipasto or charcuterie plate as my entree when I go to a restaurant. On our (already very unusual) first date, the boy and I each contributed our favorite cheeses and meat to a spread that was devoured sitting on the floor while polishing off a nerve-soothing bottle of wine.
Hummus is one of my favorite additions to any nosh. I love any variation of it. As I was preparing to go away on vacation the other week, I saw this recipe and knew I had the ingredients lying around to throw it together. It came together in mere minutes and, with the addition of some charred crusty bread and some olives, I was having the most delicious nosh I'd had in some time. The addition of the olive oil is key...but if you want to bump it up a notch, a drizzle of truffle oil on this is divine.
Savory Cannellini Bean Spread - recipe found here at Chow.com
- 3 tablespoons extra virgin olive oil
- 1 tablespoon garlic
- 4 teaspoons fresh savory or 1 teaspoon dried Savory
- 1/2 teaspoon crushed red pepper flakes
- 3 cups cooked cannellini beans
- In a medium sauté pan, cook 1 tablespoon chopped garlic, 4 teaspoons finely chopped fresh savory (or 1 teaspoon dried savory), and 1/2 teaspoon crushed red pepper flakes in 2 tablespoons extra virgin olive oil until the aromas are released, about 3 minutes.
- Add 3 cups cooked and drained cannellini beans and cook over medium-low heat until the mixture thickens, 5 to 10 minutes.
- In a food processor or blender, puree the bean mixture and another 1 tablespoon extra virgin olive oil until the mixture is smooth. Season to taste with salt and black pepper. Serve warm with crostini, pita chips, or vegetable crudités.