I mentioned briefly yesterday that I attended a UVA Club of Austin Happy Hour at Uncle Billy’s on Thursday night.
Thoughts of my alma mater must have been flowing through my head, and, being unable to coerce the numerous members of my spice cabinet into linking arms and singing The Good Old Song, I found inspiration for my overnight oats in the great Wahoo colors of Orange & Blue!
For my ‘Hoo Wants Overnight Oats? bowl, I started with my usual base: 1/3 cup oats, 1/4 cup plain yogurt, 1 Tbsp. oat bran (although I might switch back to flax one of these days), 1/2 a banana, and a bunch of cinnamon and a little nutmeg (it really adds that something extra).
Then came the orange (or psuedo orange, orange-if-you-squint-or-lower-the-lights) in fruit form of peaches and mango.
I added 1/4 cup of unsweetened vanilla soy milk and stirred it up while cheering for the oats win! [Not sure what they were competing against, except perhaps every other O.O. bowl I've made...but in case you haven't noticed, I'm pretty effusive about every combo I've tried...so this wouldn't be a difficult win.]
(Those are pecans by the way. And OH MY GOLL, Y’ALL, so good. The whole thing was amazing. I know I always say “best batch ever,” but for real…the sweet-tart peaches and mangos with the tasty bite of the blueberries……and the crowd goes wild!!!!)
For lunch, I packed my usual: a lovely Romaine/spinach/basil salad, topped with cukes, carrots, yellow bell peppers, and tomatoes.
One scoop (about 1/4 cup) of cottage cheese, and a heap of my homemade BBQ Hummus [recipe is at the end of the post!]…
Topped with freshly ground black pepper and a bunch of Wickles Relish. [Seriously, even if you don't like pickles, you must find this! I pretty much want to serve it alone as a dip at the next gathering I attend. It's that good.]
I brought some strawberries (yum!) and cantaloupe (99 cents!) for a little sweet nibble…
…and,to satisfy the salty tastebuds, some Food Should Taste Good Sweet Potato Chips.
Can we talk about these chips for a minute? Um, you know how when you were little you used to make fun of people for saying they loved something by then sneering, “Well, why don’t you marry it?” and dying in a hysterical fit of laughter because marriage was a hilarious concept at the age of eight? Well, if I could marry these sweet potato chips, I would. I would happily commit myself to making assorted dips, salsas, and hummi* for their serving pleasure for the rest of my life, and merrily raise (er, eat) their chiplet children.
*hummi [noun]: plural form of hummus
For a late afternoon snack, I devoured this Clif Z Bar (so good…but so small…).
–Wait, Sarah, hold up.
–What do you want? I am trying to get to this BBQ Hummus deliciousness-of-a-recipe.
–Do my eyes deceive me? Did you pack a lunch for yesterday? And was that the return of your travel bug (bowl [slash] mug)?
–It’s true! I packed breakfast and lunch because the “big day” I alluded to (and which my mother immediately called to find out what was so important) was simply my first day as a part-time office assistant for a bridal and special event florist! It’s a temporary position, as I decide if it’s something I really want to do, but at least for now I get the perk of free flowers.
The best thing about being in Uncle Billy’s for the UVA Happy Hour, aside from meeting people and getting to talk, yet again, about food blogging, chia seeds, and oatmeal (I should just introduce myself by saying, “Hi, I’m Sarah, and I’m obsessed with weird food.”), was the delicious smell of BBQ wafting through the air. [I believe that statement officially marks my transformation into a true Texan.]
Luckily for me, I had created BBQ Hummus the day before, after theorizing about its possibility for months. [You know how I feel about condiments in general, and BBQ sauces in particular...so why combine that with another love (hummus)?]
I’ll admit, I first wanted to cop out and just add this Penzey’s BBQ Seasoning to some garbanzo beans/chickpeas, and call it a day…
…but then YOU couldn’t make it at home, unless, like my father and stepmother, you have more Penzey’s Spices than days in a month in which to use them. So I took the ingredient list there, and a little of my own brainpower and imagination, and created something so fantastic that my friend Cara said I should add it to the “sellable” category in my recipe file.
You will obviously need a can of garbanzos…
And no BBQ anything is complete with vinegar:
Nor can you really go without molasses…or my substitute: dark brown sugar.
Then, pretend you are Italian, and obtain onion (you can use any onion…I had a white one to use for an upcoming recipe), green bell pepper, and tomato.
Then, gather Ms. Spice’s class for a class picture:
(Back Row, L to R) Cayenne Pepper, Paprika, Ground Black Pepper, Ground Mustard, Garlic Powder, Cinnamon
And then, you will want to find the secret ingredients…that aren’t really secret, as simply integral to the smoky success of the recipe:
Rinse your beans and throw them in the food processor.
Add about 1/2 cup diced tomatoes.
Followed by 1/4 cup diced onion…
…and a 1/4 cup diced green pepper.
Are we in Italy?
Add a whole bunch of spice (amounts listed below), as well as 1 1/2 Tbsp. of brown sugar, 2 Tbsp. of vinegar, and 1/2 Tbsp. of soy sauce.
The food processor was so excited about how good it smelled, he inverted! [Or my camera is just weird. You decide.]
And there you have it! Amazing BBQ flavor in a protein-punch-of-a-dip.
Serve with lots of yummy raw vegetables (or sweet potato chips)…
…and top with fresh cilantro and feta (or Wickles Relish, as I was inclined to do.)
1/2 cup diced tomato
1/4 cup diced onion
1/4 cup diced green bell pepper
1 1/2 Tbsp. dark brown sugar
2 Tbsp. vinegar
1/2 Tbsp. soy sauce
1/2 tsp each of:
- ground mustard
- garlic powder
- black pepper
- dried thyme
1/4 tsp each of:
- cayenne pepper
- ground nutmeg
1. Combine all ingredients in a food processor.
2. Process until smooth, adding water if necessary.
3. Serve with crudite or your favorite chip (I recommended sweet potato or corn chips).