Hometown Hummus

We dig on hummus in our house. The kids love it, it’s healthy and cheap; what’s not to love? It’s not very local, however, and so I decided to finally give “Frijole Mole” a try. I’d read about this green bean dip in Barbara Kingsolver’s “Animal, Vegetable, Miracle” last year, but it seemed, well, weird. Hardboiled eggs, green beans, basil?

Well, I finally made it and guess what? It’s a little weird. But not bad, and a great way to use up three things we always have a lot of around here: green beans, basil and eggs. Get the recipe here.

Anyone else tried this before?

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Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

One thought

  1. Yeah, we made a bunch last year and loved it. It freezes really well, and thawed out in the middle of winter it adds a nice fresh flavor to black beans and other such dishes. I actually think it’s almost better frozen for that reason; in-season it’s overshadowed by other even better fresh spreads/sauces, but in the middle of winter it tastes like summer.

    We make a lot of our zucchini soup for the same reasons; it’s not THAT special in summer, but really good thawed in the winter, and uses up lots of good but overproductive vegetables. Frijole Mole is also good with slightly oversized beans, yet another advantage.

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