Mid-CenturyMenu is a cool blog dedicated to resurrecting – warts and all – at least one, ermmm, classic recipe a week from the pages, well, OK, the cookery booklets, of recent history.
This recipe is from one of those booklets.
The nice folk at Lipton Soup put out this kinda tasty dish in a collection of “Worldly Entertaining Party Ideas” in the mid to late 1970’s – based on the popularity the typeface used – and they had some scary recipes.
Not this one, though.
A quick search of da Google tells us about Cocido Madrileño, a classic Spanish stew containing chickpeas.
And so, the similarities end; this is, basically, onion dip, puréed in the blender with chickpeas and stuff. Mebbe this combination is popular in the tapas bars of Madrid? I dunno, but I had a couple of bags of chips getting old, and figured I could try something at least a little healthy for them.
Now, the good folk at Lipton make a fine onion dip mix, but I opted to make a batch of my own Wicked Good Onion Dip for this taste test. Which may be why my final Pure’ thing-y was a touch heavy on teh garlic. Next time I make this (and it was THAT GOOD – so there will be a next time) I will cut out the garlic powder at the end and up the amount of lemon juice; but if you choose to start with Lipton’s, you should be fine.
INGREDIENTS
Wicked Good Onion Dip:
•2 tsp dried onion
•2 tsp dried chives
•2 tsp dried shallots
•1 tsp dried garlic
•1 tsp 21 Seasoning Salute
(Trader Joe’s salt-free seasoning blend)
•1/8 tsp celery salt
•1/2 tsp Earl’s (or Tabasco)
•2 tbsp half & half
•1/2 cup sour cream
•1/4 cup mayonnaise
Pure’ Madrileño:
•1 can chick peas, drained and rinsed
•1 cup onion dip
•1/2 tsp garlic powder
•1 tsp lemon juice
•1 tbsp finely chopped fresh parsley
First step – make the dip. If you choose to make the Wicked Good Onion Dip (which really IS wicked good), it’s best to make it at least a few hours, or, better, the day before so the flavors can blend and the dried seasonings fully bloom.
For WGOD, simply combine all the ingredients in a bowl, stir together in a bowl, cover, and stash in the fridge to rest.
Now we’re ready for the finale!
Add the drained and rinsed chickpeas, lemon juice, parsley, garlic powder (or, mebbe not, if you’ve made WGOD) and dip in the blender a whirr away until smooth.
I stopped my blender a couple of times and stirred stuff around, but eventually it got around to looking like this:
Pretty!
If you’ve followed this blog at all, you know that I am a big believer in letting stuff (dips, stews, soups, casseroles) rest before eating; so I scraped this all into a bowl, covered it, stashed it in the fridge, and figured it’d be an interesting lunch the next day.
Wow!
Mid-CenturyMenu was right – it’s like onion dip hummus!
A bit heavy on teh garlic, tho’…
I had mine with those chips I’m trying to use up, and it was nice, but pita bread would be mighty-fine, too.
I hear there’s a big game of some sort coming up (we don’t follow the golf) – perhaps this would be a nice addition to your munchie menu.