I’d really like to spend this post lamenting the fact that the weekend is over and that Monday snuck up so darn fast. That’s not going to do either of us any good, so instead I’m going to focus my energy on what fun Frank and I had the past couple days and, more importantly, what delicious things we ate.
Saturday was as hot as ever around here. Frank and I headed out into Bangkok without a definitive plan except to find a spot with cold drinks, good food, and air conditioning. We ended up at a favorite standby that offers all of the above – WTF – and also checked out the new Opposite Mess Hall for drinks and a few small plates.
There was, as hoped, air conditioning cranked up high. There was also a great art exhibit, red wine, and a series of steamed bun sandwiches – the best of which was filled with fried tempeh, kimchi, sesame and sriracha mayo.
It wasn’t all eating out and art this weekend though. I spent some time in the kitchen. I am headed home to the United States in a week and a half, so I am in full kitchen clean-out mode. Nothing in the freezer or pantry is safe. When it came to choosing something to make for this week’s Secret Recipe Club, I wanted something simple and pantry-friendly.
I was matched up with Beth of It’s Good to be the Cook this month. Beth’s blog is full of creative recipes, but it was her dips and snacks that really caught my eye. I’ll definitely be heading back to Beth’s site when football season rolls around (because even in Bangkok we deserve football season snacks). Beth’s Jalapeño Popper Dip and Italian Hoagie Dip will both need to be revisited later in the year.
Ultimately though, it was Beth’s rave review of Sriracha White Bean Dip that won me over. The dip fit the bill of using ingredients that I already had stashed away in my pantry and freezer and made a weekend afternoon snack that both Frank and I couldn’t get enough of.
White beans like Northern White Beans or Cannellini are used in place of chickpeas for a hummus-style dip that is extra creamy and slightly sweet. It’s excellent with the spicy kick that comes from Sriracha chili sauce in this recipe. I toasted pita bread sprinkled with sesame seeds for a crispy dipping side that brought out all the flavors of the dip.
Thank you, Beth, for the great recipe!
- 4 (6-inch) rounds of pita bread
- 2 teaspoons extra virgin olive oil
- 1 Tablespoon white sesame seeds
- 2 cups cooked white beans drained (or use one 15 ounce can white beans, rinsed and drained)
- 1 Tablespoons olive oil
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- 1-2 Tablespoons Sriracha (spicy Asian chili sauce), to taste
- ½ teaspoon curry powder
- ½ teaspoon dried coriander
- 1 Tablespoon lime juice
- To make the Sesame Pita Chips, preheat the oven to 350 degrees F. Slice the pita bread into wedges and spread them out on a large baking sheet so that none of the pieces are overlapping. Lightly brush the surface of the pita bread with olive oil and sprinkle with sesame seeds. Bake until golden and crisp, 10-15 minutes. (Note: I like my pita chips to have a bit of give to them, so I pull them out right at 10 minutes, but baking them for 15 minutes renders them extra crisp.) Allow to cool completely before serving.
- To make the Sriracha White Bean Spread, combine the white beans, olive oil, sesame oil, soy sauce, Sriracha, curry powder, dried coriander, and lime juice in a blender. Add ¼ cup water and blend until smooth. Add up to an additional ¼ cup water if needed until the consistency is thick but spreadable.
If you’ve been reading for a while, you know that I have a soft spot for Sriracha. It’s spicy, smoky, and a tiny bit sour.
Here are other ways I’ve used it:
And thanks to a Sriracha Pinterest Board, I have many other plans for the spicy sauce.