This is the one. This is the hummus twist you've all been waiting for! Bacon Jalapeño Hummus doesn't have to be too spicy, but of course that's your prerogative (I had no idea that's how “prerogative” was spelled!). This is how you jazz up a raw carrot! Though I'd probably prefer paleo crackers.
This is my moving week. I'm in the new place now, after a couple weeks of living amid boxes lining my hall and stacked in every room. Embarrassingly, they sat empty for most of the last few weeks. It was really only last week that I started to get serious about packing. After having competed 8 years of post-secondary education there is one skill that I have pretty much mastered: procrastination.
There are a couple things that are different about this move: 1) I'm using movers for the first time, and 2) most of my kitchen stuff is going into storage. Both of these are reducing my effort by a ton!
As I write this, I am on our sunny deck with all three cats enjoying the fresh air, and my roommate, Kimber, is cutting some of the fresh herbs she has grown up here. It smells amazing!
I was contemplating why it seems like I have so much stuff, when at the same time I don't… I realized that this world isn't set up for single people: travel is based on double occupancy, restaurants aren't set up for individual visitors, you don't get to hop on someone else's medical plan. The difference between living on your own and living with others is different too. Sure I appreciated having my own space where I often didn't need to put clothes on unless someone was coming over, but I had to pay for all the utilities, do all the chores and cleaning (unless I could convince a guest to give me a hand after cooking them dinner), and I had to furnish the whole place. So my place has all the same things that a home with a full family would have.
This was one of only a couple moves that I've made on my own where I've been a functional adult and have furnished my entire living space on my own. I didn't have a partner or roommate that shared the burden this time.
My kitchen is, not surprisingly, pretty well stocked, both with equipment and ingredients. So moving in with Kimber who has one of the best equipped kitchens you've ever seen, well, there is very little from my kitchen that isn't staying in boxes or going to friends' houses. There will be boxes of food lying around for the rest of the summer, I'm sure, as we gradually make room for everything that came with me. There are definitely worse problems to have!
Look forward to meeting Kimber (she is the beautiful mind behind the Rhubarb Banana Crisp) and the cats over the next few months, and some amazing food coming out of this kitchen! Kimber will no doubt have some featured recipes on the way.
I really should have told you about the Bacon Jalapeño Hummus, since this flavor combination makes my mouth flood with saliva every time I think about it. I might need to make a batch of this this afternoon for Kimber to try (and use some of the frozen cauliflower taking up space in the freezer!). Ooh! It would be killer in a Hummus Omelette too!! Don't be surprised if you see some Bacon Jalapeño Hummus omelettes on Instagram or Twitter this week!
Bacon and jalapeño? Hell yeah! This dip only gets better with each bite!
- 2 large jalapeño peppers
- 6 slices of bacon (cooked, but still soft)
- 1/2 head cauliflower (cut, steamed or boiled, and cooled)
- 2–3 heaping Tbsp almond butter
- 1/8 cup olive oil
- 1 garlic clove (minced)
- 1/2 tsp ground cumin
- ½ tsp paprika
- 1 pinch cayenne pepper
- 1/2 tsp dry mustard powder
- 1 1/2 Tbsp lemon juice
- 1/2 tsp salt (or to taste)
- 1 pinch black pepper
- Roast the jalapeno peppers. This can be done over a BBQ or gas burner's flame, or in the oven under the broiler. You want to blacken all of the skin, so turn as needed (use a pair of tongs so you don't burn yourself).
- Remove from heat and allow to cool to a point that you can rub the burnt skin off with your fingers.
- Cut off the top and then slice lengthwise. Depending on your heat tolerance, you may not want any of the jalapeño seeds. It may depend on how hot your peppers are as well (I've found jalapeño peppers to vary wildly). My intent was not for an overly spicy recipe, just to have the flavor of the flavor, so I recommend that you leave out the seeds and add them in gradually at the end (I ended up using the seeds from one of the peppers in my hummus).
- Combine all ingredients in a blender or food processor.
- Blend until smooth.
- Taste and add salt and/or jalapeño seeds as needed.
- Cook Time: 15 min
- Category: dip