Everyone these days seems to think that blenders are about smoothies. If you don’t have dreadlocks and a tie-die ‘peace’ T-shirt which is older than Mark Zuckerberg, you have no business using a blender.
What they don’t know is that the sharpest culinary show off in the neighborhood can effortlessly wow his dates, his friends and his coworkers with his skill in the kitchen, thanks almost entirely to a new generation of blenders, typified by types such as this one: https://www.blenderfriend.com/breville-sous-chef-review/.
These people are not asking their dates to come over and partake in a kale, broccoli and pumpkin smoothie. They are making creative recipes, both innovative and traditional, to fascinate the taste buds and satisfy the stomach.
One such recipe is a spicy and smoky Sri Racha hummus, made with garlic and crushed red pepper flakes. This recipe is so all over the place that it truly represents a Pangea of culinary cultural exploration. It’s a traditional middle-eastern food, transported in space to the shores of the Gulf of Thailand, and as such, can be served with traditional unleavened bread or crackers, as a dip for shrimp and celery, or even as a spread. Want to really blow someone’s mind? Slice some sweet fruit – apples, dragon fruit, ripened mangoes and serve it as a dip.
You can try this at home, but you simply must make sure that you get the right ingredients. Most of these you can pick up at your local Wholefoods, otherwise a quick online search should reveal where you have the best chance of locating them.
First up, get yourself a nice big clove of garlic. Peel it and then mince it. Then, get hold of a nice big can of chickpeas and drain the water from them. Take the extra-virgin olive oil out of the cupboard and measure out a half cup. Then proceed to measure out two tablespoons of tahini, the same amount of fresh lemon (or lime, if you prefer) juice.
You may want to make your own Sriracha dressing, or if you can’t be bothered, you can just pick this up from the supermarket. In any case, you’ll be needing one and a half tablespoons for this recipe. Grate red peppers into flakes. If you find this too tricky, simply have the blender rip them into smithereens. You can then crush them with a pestle and mortar. Use these flakes for the garnish. You’ll have to make a decision as to how spicy you want the end result to be. If you’ve ever been to Sri Racha, you’ll know that the food can be extremely spicy – it has a good claim to be the hottest in the world. Then again, hummus is a middle-eastern dish, where the use of spices tends to be subtle and aromatic. It’s your call.
Using your new Breville Sous Chef blender, add together the garlic, the chickpeas, the olive oil, the tahini, the lemon juice (or lime juice, depending on which you chose – lime juice is going to be more suggestive of Southeast Asian cuisine), Sriracha sauce and then add a pinch of salt to them. Once the ingredients are ready, turn on the blender and mix them into a very smooth puree. Don’t be in a rush about this – the texture is very important. Not allowing the blender to completely purify them could give the game away, revealing your pedestrian and amateur culinary skills at the key moment. Don’t let that happen.
Once the puree is ready, taste it and decide whether to add a pinch more salt. It’s best if you can get an idea of what your guests like in their food before doing this. Most people who enjoy eating at restaurants do so for one reason, which is usually unknown to them: the salt. Restaurant food tastes good because it is loaded with salt. Therefore, if you want people to think you are as good as the head chef in some top restaurant, you must be liberal with the salt. Once you are satisfied, bung it in a bowl and serve it up with bread, shrimp, nacho chips or something original like rhubarb or French fries.