Hummus made in Wohlner’s Deli: Traditional and Roasted Red Pepper
Hummus is made with chickpeas (a.k.a. garbanzo beans), lemon juice, garlic, tahini (sesame seed paste), and often other ingredients such as olive oil. Besides our tradition/original version, Chef Alex makes a great Roasted Red Pepper Hummus, and sometimes he wickedly whips up a wonderful Jalapeño Hummus. Look for our Hummus in Wohlner’s Cold Case.
For a healthy yet still delicious game time snack, try dipping cut raw veggies in Wohlner’s Hummus. Baby Carrots and Sweet Snow Peas are on sale and great to dip in hummus. Additionally, raw broccoli, green and yellow bell peppers, celery, pita chips, and crackers go really well with hummus. You can also spread hummus thinly on a sliced Wohlner’s Baguette.
By the way, be sure to try our own deli made Tapenades (Black Olive and Artichoke varieties). Each is delicious on crostini (toasted thin slices of Wohlner’s Baguette), untoasted baguette slices, or crackers.
Frank’s Blackshirt Black Bean Hummus
I was in Scottsdale last week where I scored this recipe from some Arizonans for Nebraska, hence the name “Blackshirt” Hummus (yes, margaritas were involved, happily.) It’s a southwestern fusion version of hummus using black beans and bit of heat. The recipe calls for peanut butter instead of traditional tahini (sesame paste)—why, because they forgot to buy tahini paste, so we substituted peanut butter and it tasted good.
- 2 cans of Our Family Black Beans(15 oz each), rinsed, drained
- 2 Tablespoons of smooth Our Family Peanut Butter
- 1/4 cup fresh lime juice (or lemon juice)
- 4 green onions, sliced
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon cayenne pepper (or use some Tabasco or Sriracha to taste)
- 1/4 cup (packed) chopped fresh cilantro
- Place first 8 ingredients in food processor and process well. Then add chopped cilantro and pulse until mixed.
- Serve on a plate or in a bowl with some diced fresh tomato, chopped cilantro, and one sliced green onion as garnish. Serve with sliced red bell peppers, tortilla chips—red tortilla chips of course--and any other cut raw veggies that you choose.
Other Game Day Snacks and Entrees
Black Olive Tapenade on sliced toasted Wohlner’s Baguette
Artichoke Tapenade (both Tapenades made at Wohlner’s and in Cold Case)
Cooked Jumbo Shrimp with Red Cocktail Sauce(Heinz)
Crispy Oven Roasted Chickpeas -- Our Family Garbanzo Beans recipe at bottom
Strip Steak sandwiches on wohlner’s crusty french bread
Flank Steak soft tacos
Chicken Legsgrilled and brushed with BBQ sauce
Chicken Legs rubbed with Emeril’s Southwest Season and hot smoked
Game Day BBQ spareribs
All Day BBQ brisket
Italian Sausage sandwiches with mancini roasted red peppers
Tempe Cheeseburger: Grilled Wohlner’s Hamburger topped Havarti Cheese, then covered with some roasted Poblano Green Chile (fired roasted fresh Poblano or Anaheim, or fire roasted canned chilies), lettuce, and some mayonnaise, especially some Chipotle mayo for you heat freaks. You should try this on a toasted Wohlner’s Sourdough Hamburger Bun!
Tapenade Burger: Wohlner’s Hamburger topped with our Tapenade
Pork Chops topped with Tapenade
Crispy Oven Roasted Garbanzo Beans
These canned garbanzo beans turn crispy and crunchy when you toss them in olive oil and roast in the oven. Then you season them they way you want them—Creole Seasoning-Tony’s; Emeril’s Southwest Seasoning; sea salt and minced fresh rosemary; cumin and cayenne; curry or garam masala; e.t.c. Be creative.
- 1 (15 oz.) can Our Family Garbanzo Beans
- 1 1/2 tablespoons olive oil
- Spice blend of your choice
- Preheat oven to 400F.
- Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
- Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Spread the beans out in a single layer. Roast for 25-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.
- Remove from oven and immediately season with salt and the spice blend of your choice, see below for ideas.
Note: for the seasoning use whatever you wish: Creole Seasoning; Emeril’s Southwest Seasoning Blend; cumin and cayenne; curry powder or garam marsla; garlic powder and minced fresh rosemary; cinnamon and sugar; maybe even try Hidden Valley Ranch Dressing powder.