When you’ve battled all odds and gone grocery shopping in the thick of snow to stir up a storm in the kitchen for Super Sunday, when those callused and chapped hands tire from flapping page after page for a revolutionary chili recipe, once those tips and tricks from Mommy and Grammy start to seem overused, when all that standin’ and grillin’ gets those feet a-killin’, when there’s never enough chips or rolls to pass around..when you’ve made umpteen trips to the pantry and refrigerator looking for nothing in particular, hoping for something to surprise you..and the tiny magnet holding another forgotten, dated list in place appears of a sudden in your field of vision..you stop in your tracks and read it till the smile that widens between your ears starts to hurt your jawline. “I love to cook with wine,” it reads, “sometimes I even put it in the food.” Instantly pouring what’s left of that Pam’s Perfect Red into a curvy glass, you kindle the fireplace and put your feet up, summoning to mind the tastes of all the wines you sampled during a Thanksgiving roadtrip to a family-owned winery in IN. And then it hits you, not very unlike the vapors that stung your nostrils and throat in rapid succession when you dunked a chip, in between sips, into a bowl of a fiery horseradish dip and put it in your mouth. You notice a bounce in your step as you skedaddle to the store to acquire the knobby, tapered root to whisk up a homestyle horsey-hummus that will pack a bowlful of punch for the hungry hordes, both before and after halftime..
- 2 Cups boiled and cooled chickpeas
- 1 Pod of garlic
- 1 Tablespoon horseradish paste (recipe follows)
- 1 1/2 Tablespoons roasted white sesame seed powder
- A few drops of hot sauce (we used Sriracha)
- Salt and red chilli powder according to preference
- 1 Tablespoon light olive oil
Grind all of the above in your food processor or blender to a smooth consistency. Store in an airtight glass bottle in your refrigerator for about a week. Serve with chips, salads, or even slather on toasts and warm Pita breads.
- 1 Cup cleaned, peeled and chopped horseradish root
- 1/2 Cup white vinegar
- 2 Tablespoons sugar (optional)
Place the vinegar and sugar (if using) in the jar of a blender or food processor, start it up and toss the horseradish cubes slowly, grinding to desired smoothness. This paste will store in a glass jar in your refrigerator for upto 2 weeks.