So much has been happenin' in my world lately. I'm working as a restaurant chef, specializing in pastry but helping out on the line a couple of nights a week. The new restaurant is called Taste Asian Fusion and it just opened a little over a week ago in Boise! My warm butter cake with mango coulis and vanilla bean ice cream is getting rave reviews so far. I'm so proud to be part of a women owned and locally owned business. The food is so delicious! I hope you'll come and check it out when you're in Boise.
I've really been missing teaching cooking classes and doing cooking segments on local TV. I recently reached out to my friends at KTVB Channel 7 here in Boise and asked if I could come on and do a segment on Game Day Snacks for the kickoff of football season. I am so excited to be doing a segment with my dear friend, Bri Eggers, meteorologist for KTVB. It's been five years since we were on air together. The last time was her last day on Good Morning Idaho before she packed up and moved to my hometown of BOSTON! I did get to spend some good times with Bri in Boston when she lived there, and now she is back home in Boise, kicking ass in the weather world!
Tomorrow, Wednesday September 11, Bri and I will be making this yummy, healthy Buffalo Chicken Hummus Dip during the 4:00 pm newscast. It's a healthier, easier version of that creamy, cheesy, gut-bomb of a Buffalo Chicken Dip we've all indulged in at gameday parties. I love this recipe for lots of reasons. Mainly because it's no cook, it does not need to be kept hot or cold, and it's healthy, protein-rich, gluten-free and delicious!
Buffalo Chicken Hummus Dip
- 2 15 oz cans of garbanzo beans (chickpeas)
- 1/4 C Tahini (sesame seed paste)
- 3 cloves of fresh garlic, chopped
- 2 TBSP hot sauce (or more!) for hummus plus 2 TBSP hot sauce to drizzle on top of dip (I like to use Frank's Hot Sauce for that classic Buffalo taste.)
- 1/4 C olive oil plus 1 TBSP to drizzle on top of dip (I love Olive & Vyne's chili garlic olive oil!)
- 1 to 2 TBSP water
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 C shredded cooked chicken (leftover or rotisserie works great, toss it in sauce for extra flavor)
- 1 stalk of celery, finely diced
- 1 carrot, peeled and shredded
- 2 TBSP roasted red peppers, diced
- 2 TBSP crumbled blue cheese (or crumbled feta or goat cheese)
- Chips and/or veggies for dipping
- Salt, pepper and flat leaf parsley for garnish
- Rinse and drain 2 15 oz cans of garbanzo beans. Add to bowl of food processor with tahini, garlic, 2 TBSP hot sauce, salt and pepper. Process for 1 minute. Scrape down sides of bowl. Add olive oil slowly into the tube while processing for one more minute. Add 1 to 2 TBSP water to thin. Pulse to combine.
- Transfer hummus into a shallow serving dish and top with celery, carrots, roasted red peppers, blue cheese and chicken.
- Drizzle with remaining olive oil and hot sauce, season with salt and pepper, garnish with parsley and serve immediately with tortilla chips, pita chips, pita bread or veggies for dipping. Serves 8
Enjoy and GO PATS!