I’ve been away awhile. Not without good cause though. Apparently, renovating your house sucks the life out of you. Go figure?!
Over the last few months, all my creative energy has gone into planning the reconstruction and redesigning of a few rooms in our house. So…I’ve traded cooking shows for HGTV’s “Fixer Upper” which is running at all times on my TV (seriously, I’m totally addicted to that show and that family). I’ve learned so much watching Jo transform the absolute worst looking houses into amazing dream homes. Her modern farmhouse style is the inspiration for my new dining room, foyer and hallway. It’s a work in progress but I’m happy to report the project is coming along nicely.
Finally, after weeks of living with plastic curtains, dust filled furniture and literally tripping over work debris, we can see the light at the end of the tunnel. It’s starting to look more like the house I’ve always dreamed of.
As you can imagine, I haven’t had much time to work on recipes and photographs for the blog. I did have a chance not too long ago, to whip up a one tiny little recipe. I saw these gorgeous Easter egg radishes at the market. I always get them this time of the year because they are so pretty AND I just happen to love radishes. Yes, everyone knows you can eat them in a salad, BUT, did you know you can roast them too!? They take on a completely different flavor. Much like the rich caramelized flavor of a roasted potato, but without the starchiness. I really think it’s just one of those things you have to try!
Although roasted radishes are great for just popping in your mouth as a snack or side dish, I thought it would be fun to make hummus with them. Sounds strange I know, but trust me… soooo good! They blended really well with the white beans I used. You can spice it up with just about any of your favorite herbs or seasonings. But I decided to keep it fairly simple by just adding some garlic and lemon juice, so the flavor of the radishes could shine through.
Give it a try and let me now what you think!
- one bunch radishes (red or multi color) halved or quartered depending on size
- 15 oz. container of cannellini beans (rinsed and drained)
- 2 tbsp tahini
- 3 tbsp of fresh lemon juice
- 1 clove garlic
- generous pinch of coarse salt
- pinch pepper
- few tablespoons of water if needed
- extra virgin olive oil
- Heat oven to 425 F.
- On a baking sheet, toss radishes with a drizzle of olive oil.
- Roast for about 10-15 min until softened and browned and set aside.
- Meanwhile, in food processor, add the beans, tahini, lemon juice, garlic, salt, and pepper and blend together.
- If the hummus is too thick, add a tablespoon of water at a time until desired consistency is reached.
- Season to taste with salt and pepper.
- Transfer to a small bowl and garnish with parsley and drizzle of olive oil.
- Serve with crackers, bread, or veggies of choice.