Grilled Corn and White Bean Hummus

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GUYS. Grilled. Corn. Hummus. It’s summer and in classic basic b. fashion, I’m eating all the grilled corn I can because that’s who I am and I am totally okay with that.

I have to be honest, I was late to the hummus game. Like, I only started liking it–for real–in the last few years. I’d eat it if it was there, using it as a dip for a pita chip or crudite but, I always sort of felt like it was a shrug-worthy food. Then I had a few versions at Lebanese restaurants–silky smooth and so addictive scooped up with warm pita–that my mind was instantly changed. Store bought versions still mostly underwhelmed me (though there is a local version, chunkier and thicker than most, that I really love) and it took me FOREVER to make my own. The thing is, I kind of didn’t intend to make my own. I actually made Casper a chickpea-carrot puree that was basically hummus and found myself eating it out of the blender. DUH! Lightbulb-moment, guys.

But, now I have hummus in my life and this version is currently my fave because of the subtle sweetness and faint smokiness from the grilled corn. I used white beans just because that’s what I was feeling, but it’s excellent with chickpeas, too. This hummus is great with some pita but, I also really love it with cool cucumber slices for some crisp freshness. PS, it makes a great at-home happy hour snack beside a chilled glass of something to sip (#rosealltheway).

[recipe]

Print Recipe

Grilled Corn and White Bean Hummus

Adapted from Real Simple

Even though my favorite store-bought version is a little on the chunky side, I like my homemade iteration to be super silky, smooth, and almost pourable in consistency. To get this particular texture, I think a high-powered blender and a bit of lukewarm water take this hummus to the next level. It can be made in a food processor with great results, as well. And, of course, blend it with or without the addition of water to you specific tastes.

2 ears of fresh corn

1-2 tablespoons canola or olive oil

1, 15-ounce, can white beans–drained and rinsed

1 clove garlic

1/4 cup olive oil

juice of 1 lemon

3 tablespoons tahini

salt to taste

lukewarm water–if needed

chives, olive oil, flaky sea salt, and paprika for garnish (optional)

Preheat your grill or a grill pan. Remove the husks and silk from the corn, rub each ear lightly with canola or olive oil. Grill the corn, on all sides, until you have a few charred spots all over–this should only take a few minutes per side. Remove and place on a plate to cool a bit. Cut the kernels off the ears of corn and set aside 1 heaping cup for the hummus. Reserve the rest as a garnish.

In a blender or food processor add the drained white beans, garlic clove, olive oil, lemon juice, tahini, and the 1 cup of corn. Pulse until smooth and blended–taste and season with salt to your liking. Add water, a few tablespoons at a time, to thin to desired consistency–I like it to be just pourable. Place the hummus into a bowl and garnish with the reserved corn, snipped chives, some flaky sea salt, a sprinkle of paprika, and olive oil. Serve with pita or vegetables. [/recipe]

Better On Toast: Zingy White Bean Toasts and A Giveaway!

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There are few times when a toasty slice of bread slathered in butter and sea salt does not satisfy. When those rare instances do happen though, there are a billion ways to gussy-up (gussy? who am i?!) a slice of toast that will satisfy any craving–salty, sweet, and in between. My internet friend, Jill, wrote a book all about it! Her new book Better on Toast is out today and it’s like a love letter to all things toast. The book is packed with recipes and ideas for topping toast from snack and appetizer toasts, to meal-worthy toasts, and even some sweet fare as well. There are even toasting techniques, like pan toasted with parmesan.

The book is full of amazing photos and all sorts of delicious toast toppers, even a recipe for a gluten-free-bread for gluten-free toast making–because everyone deserves a good piece of toast! Included in the book is this super-tasty recipe for Zingy White Bean Toasts. It really jumped out at me because I love white beans and loved the idea of them in a garlicky, rosemary infused, tomato sauce on crunchy parmesan toasts. YUM. Plus, I pureed some of the leftover topping for Casper and he LOVED it. Snack for me and snack for my boo. WIN, WIN.

Better on Toast

Speaking of winning, since most of us love toast, Jill and I were thinking maybe you guys would like a chance to win a copy of Better on Toast? If you think you’d like something like that, comment below with what you think Brown: would be better on toast. For a second entry, tweet or tag @theculinistas on twitter or instagram with how you like your toast (be sure to reply to your comment here and let me know). The giveaway will run from March 31st to April 7th and I will message the lucky winner to ship them a copy from the publisher Harper Collins.

For other Better on Toast ideas and chances to win check out these other great blogs:

Feed Me Phoebe: Avocado Toast with Roasted Spring Vegetables and Tahini Sauce

The Yellow Table: 3 Easy Breakfast Toasts

Leanne Brown: Soy Sauce Marinated Tofu

**(Only entries from the US and Canada are eligible).

[recipe]

Print Recipe

Zingy White Bean Toasts

Makes 8-12 appetizer sized toasts.

5 tablespoons olive oil

4 fresh rosemary sprigs

2 cloves garlic, minced

1, 15-ounce, can white beans, rinsed and drained

pinch of salt

1, 15-ounce, can diced tomatoes, drained (or 1 pint halved cherry tomatoes)

1 tablespoon sherry vinegar

1 lemon, halved

4, 1/2 inch thick, slices rustic bread, Parmesan pan toasted (instructions below)

In a skillet over low heat, heat the oil and the rosemary sprigs until the rosemary leaves have fried but not burned, 5-7 minutes. Remove the rosemary and reserve. Set aside 2 tablespoons of the rosemary infused oil in a dish.

Add the white beans and the garlic to the remaining oil in the pan and turn up the heat to medium-high. Sauté for 4-6 minutes or until the garlic has softened. Add a pinch of salt. Add the tomatoes and cook them down, about 10 minutes, stirring occasionally. Add the vinegar and cook an additional 2 minutes.

Squeeze the lemon onto the toasts and top with roughly 2 tablespoons of the bean mixture. Drizzle with the reserved rosemary oil and sprinkle with fried rosemary.

To make the parmesan toasts, spread each slice of bread on both sides with a thin layer of butter. Smash some freshly grated parm onto one side of each toast. Heat a skillet over medium heat. When the pan is hot place the bread, parm side down, into the pan, and toast until golden brown. While the first side browns, carefully press some more parm on the top sides of the bread. Flip and repeat. [/recipe]

 

Roasted Brussels Sprouts Dip and Brûléed Lemon Mascarpone Dip

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Roasted Brussels Sprouts Dip

Guys! A while back I made some warm, cheesy dips for Wisconsin Cheese Dairy Dips and damn, they are so good. Not to pat myself on the back or anything…but, I mean, cheese-on-cheese-on-cheese-plus-carbs always wins. One of these dips is savory and the other is sweet and both are totally holiday-party-worthy.

First, is the Roasted Brussels Sprouts Dip. It has my favorite way to eat brussels sprouts–roasted–plus bacon, cream cheese, and cheddar cheese!

Second, we have a Brûléed Lemon Mascarpone Dip. OMG, lemon curd, mascarpone, crunchy sugar topping, AND cookie dippers! DEAD. I highly suggest a spice cookie dipper for this. It’s a sweet, cheesy holiday miracle…as all holiday miracles should be.

Head over to Wisconsin Cheese for more dips and recipes!

Brûléed Lemon Mascarpone Dip

 

Full disclosure: I made these cheesy recipes for Wisconsin Cheese Dairy Dips and was compensated for recipe development and photos. However, as a cheese-lover, all opinions and words are my own. Enjoy!