Well, go there after you visit my website for a little bit.
The site is filled with wonderful recipes that are mainly vegetarian or vegan (like the Jamaican Veggie Patties) but are filled with interesting and creative flavor combinations.
Take this recipe for example. On her site, it is actually called Hummus en Fuego, but this dip actually tastes nothing like hummus (in my opinon). It is flavored with a red pepper oil (a brilliant, infused olive oil that I will be sure to keep at home) and ground walnuts.
The walnuts impart a deliciously nutty flavor and an amazing texture to the dip and the flavor is rounded out by the deliciously spicy red pepper oil.
If you are looking for something a bit different, then definitely give this dip a whirl.
Get it? Because it is whirled in a food processor?
1/2 cup walnuts, toasted and skins rubbed off (if you'd like)
2 cups cooked (or canned) garbanzo beans, drained
1 medium clove garlic
juice of 1/2 a lemon (about 2 tablespoons)
1/2 cup hot water
Make the hot pepper oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, ideally for a day or two - to let the flavor really develop.
To make the dip, give the walnuts a spin in the food processor, just until they are a sandy texture. Add most of the garbanzos, 1 or 2 tablespoons of the red chile oil (oil only, no flakes), garlic, and lemon juice. Now process until smooth. Drizzle in the water a bit at a time and puree more, until the hummus is creamy and billowy. I tend to let the food processor run for a minute or so at this point, it incorporates air into the puree and makes it a nice texture. Taste to adjust the seasoning.
Serve in a shallow bowl, drizzled with plenty of the remaining oil and red pepper flakes.