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Texas Hummus

JOy wATSON NAvASOTA vALLey eC

if you’re a fan of dips, this take on hummus is an excellent addition to your recipe box. watson created this recipe for a family hummus cook-off, adding the familiar Texas flavors of cilantro and tomatoes with chiles to the mediterranean classic.

2 tablespoons olive oil ½ cup chopped sweet onion ½ cup fresh cilantro ¼ cup fresh parsley ¼ teaspoon cumin ¼ teaspoon dried oregano ¼ teaspoon grated fresh garlic (about 1 clove) 1 can (10 ounces) diced tomatoes with mild green chiles 1 can (15 ounces) garbanzo beans salt and pepper, to taste tortilla chips, to serve

1. Heat olive oil in a sauté pan over medium heat. Sauté onion, cilantro, parsley, cumin, oregano and garlic until the onions are translucent, about 8 minutes. 2. Drain the tomatoes and add to the vegetables to warm. Drain the garbanzo beans and pour into a blender or food processor. Add the warm vegetables to the beans. pulse the mixture until it is the consistency of a dip but not completely smooth. Taste and add salt and pepper as desired. Serve with tortilla chips.

Makes 2½ Cups

mOre reCipeS > $500 wiNNer

Herbaceous Lentils Crockpot-Style

pAmeLA rymAN-mOir wOOD COuNTy eC

Cozy up to a bowl of flavorful lentils simmered with pork and herbs. brown lentils are ideal for this dish, as they retain their shape and texture well during long cooking times. Serve with rice if you like or enjoy on its own.

serves 8

1 tablespoon olive oil 1 pound ham steak, diced 4–6 strips bacon, chopped 1 onion, diced 1 clove garlic, minced 4 cups water 1 sprig fresh rosemary, leaves finely chopped 1 sprig fresh thyme, leaves chopped 1 sprig fresh sage, leaves chopped 1 bag (16 ounces) lentils, rinsed ⅓ cup shredded carrot 1 small bunch kale, finely chopped salt and pepper, to taste brown or white rice (optional) Fresh chopped cilantro (optional)

1. in a large sauté pan, heat olive oil over medium heat and cook ham and bacon until bacon is crispy. Stir in onion and garlic and cook 15 minutes. (if you have a slow cooker with a sauté setting, you can use that instead.) 2. Add pan contents, water, herbs and lentils to a slow cooker. Cook on low 2–4 hours, until beans are soft and done but not mushy. 3. During the last hour of cooking, add carrot. Add kale during the last 15 minutes of cooking. Taste and season with salt and pepper as desired. Serve over rice with fresh cilantro sprinkled on top, if desired.

$500 Recipe Contest

sweet potatoes Due Apr 10 we want your tried-and-true soups, salads, baked goods and side dishes made from this tasty tuber. enter at TexasCooppower.com/contests by April 10.