This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free •
So do you have your Thanksgiving game plan pulled together? Are you the presiding creator of the entire feast, or just a (lucky!) co-contributor?
Either way, here’s our (not-so-secret) tip for ultimate holiday success:
Don’t let the crowd get too hungry … ever …
Sure, sure – at Thanksgiving, lots of people don’t put out an appetizer before the meal, because everyone’s saving every possible square inch of tummy space for the main event.
Now of course, if everything goes perfectly according to plan and everything comes together in one glorious, well-orchestrated triumph exactly at the pre-ordained eating time … then you can probably skip the appetizer.
But, let’s be realistic here!
There’s the more common (not-so-perfecly-orchestrated) scenario, too:
As the hostess (whether it’s you or great-grandma) struggles with the pop-up indicator in the turkey (such a stupid invention, right!?!), Aunt Dora still hasn’t arrived with the mashed potatoes (where could she be???), cousin Ted’s dog topples the “kids’ table“ and all its place settings (seriously … why did he bring his dog?!?), the green bean casserole can’t get to the oven because the turkey’s taking so long (egads!), and little Joey just pushed Thomas into a mud puddle out back and they both need hosed down and cleaned up (that Joey never can keep his hands to himself!) …
And suddenly the whole meal is behind schedule, everybody’s starving, and the novel fun of a family holiday starts to wear a bit thin as the tummies start growling.
One word: APPETIZER
Keep the masses fed and no one will care if the schedule gets off track!
A few tasty little nibbles are all it takes to stave off the hungry-grumpies! Everyone can totally laugh it off while they re-set the kids’ table, wrestle with the ridiculous pop-up indicator, and finally compromise on just microwaving the green beans!
A little snacking goes a long way toward a contented family, no matter how long the turkey takes and how late Aunt Dora is! And don’t worry – there’ll still be plenty of tummy room left for everyone to sneak a tiny wedge of pie!
This hummus is an ultra-quick and easy app that you can whip up at the last minute (when that darned turkey just isn’t cooking fast enough!). It’s classy enough to grace the holiday buffet, but so simple you’ll be making it all year ’round!
Just toss the ingredients in a mini food processor (no pre-chopping needed!), give it all a quick whirl, and serve it up with whatever dippers are close at hand! So easy!
Mmmmmmm … and sooooooo yummy!
P.S. Ok, we confess: technically this isn’t really a “hummus.” In strictest definition, hummus is made with chickpeas, and usually tahini, neither of which we’ve used in this recipe. In recent years, though, the foodie world has taken it upon itself to bestow the name “hummus” upon pretty much any pureed, bean-based cold dip. (Even our Edamame Hummus bears the name!) So what do you think? Is a hummus worthy of the name only if it’s got chickpeas? And what’s your favorite riff on hummus?
- 1 15.5-ounce can cannellini beans, rinsed and drained
- 1/3 cup loosely packed fresh basil leaves
- 5 tablespoons water
- 1/4 cup loosely packed sun-dried tomatoes
- 1 1/2 tablespoons olive oil
- 2 small- or medium-sized cloves garlic (or 1 really big clove)
- 1 teaspoon lemon juice
- 3/4 teaspoon Sriracha hot chili sauce (or similar hot sauce)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Combine all ingredients in a mini food processor.
- Process until desired consistency, scraping down the sides as needed.
- Serve immediately, or refrigerate until serving.