Southwestern Thanksgiving Appetizers

During the holidays, appetizers are important. They whet the appetite for the meal and provide a reason for guests to sit around the kitchen while the cook prepares the meal. Try something different from the usual cheese and crackers this year.




                                           Spicy Black Bean Hummus

1 garlic clove
1 can (15 ounces) black beans, drained, reserve liquid. (Fresh cooked black beans reduce calories.)
2 Tablespoons black bean liquid
2 Tablespoons lime juice
1 1/2 Tablespoons Tahini paste (Below is a quick recipe)
3/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. paprika
Dash of hot sauce or 1/4 tsp. minced Ancho chili in Adobo sauce.


Blend all ingredients in blender or food processor until a smooth paste. More black bean liquid can be added if needed to thin.


Homemade Tahini Paste

5 cups sesame seeds
1-1/2 cups olive oil

Toast seeds in 350-degree oven for 5-10 minutes, mixing often so they don't burn. Blend in blender or food processor until smooth. Keep refrigerated.



                                        Southwestern Boursin Cheese Spread

2 garlic cloves, minced
6 oz. butter, room temperature
16 oz. cream cheese, room temperature
4 Tablespoons freshly grated Parmesean or Asiago cheese
1 medium jalapeno, seeded and minced
1 Tablespoon chopped cilantro
1/4 tsp. cumin
1/2 tsp. freshly ground black pepper

Mix softened butter and cream cheese thoroughly in a bowl. Add grated Parmesean or Asiago cheese. Add all other ingredients and mix thoroughly.

Refrigerate until firm. Serve at room temperature with an assortment of crackers and tortilla chips.