Guest Post 1 : Beet Apple Salsa and Curry Pumpkin Hummus

So here's a new thing for Six Course Dinner. For the first time (but not the last?) , we have a guest post. This comes from Ashley North Compton of The Wanderous. You have been reading The Wanderous, haven't you? Six Course Dinner was lucky enough to be apart of The Wanderous a few times over the summer, and now it is time to repay the favor. So here is Ashley's take on some perfect autumn snacking foods, as well as a few gorgeous photos and the sassiest writing to ever grace 6CD. Without further ado....Ashley? If you are ready?


Oh fall, you're back and I am happy for your abundant return.

I think, if nothing else, fall is a celebration of variety. Lots of tonal, saturated colors abound. Many different textures and tastes are available naturally. Bitter and savory mix with natural-sweet [think root vegetables] + spicy. Said spice[s] compliment the crunchiest of apples and the succulent-est (uh...) of squash. I could go on; I will spare you.

Though fall clearly strikes many-a-fancy; there is something a bit sad about the carefree, long, slow summer nights escaping away. Enter :: traditional summer dishes re-imagined with fall-like flavors...

In no particular order- beet apple salsa + curry-pumpkin hummus. Served in tandem to kick the autumnal color-qualities up a notch with an edible dipping mechanism[s] of ones' choosing. Tending towards temperature contrasts, I made homemade [read: slightly crunchy but mostly warm] spelt tortilla chips topped with black sea salt. Natural charcoal on the salt is detoxifying- and also, contrast is pretty. Truly- this duo, separate or together, would be good on many-an item...from a grilled veggie to a rice cracker to within a wrap or atop salad. Dips are sort of awesome that way- they keep for a while and are endlessly malleable to form, or supplement, other dishes at a later date.

Let's start, in a scholarly-alphabetical fashion, with the farmers-market-procured:

Beet Apple Salsa
[makes about 2 c; double/triple to your hearts content].


4-6 medium to large beets
1 gala apple
1/2 red onion
2 fresh cayenne peppers (or 1 jalapeƱo)
1 clove of garlic
2 TB cold pressed olive oil
2 TB red wine vinegar
1 TB fresh lemon juice
sea salt + freshly ground pepper to taste

Peel and steam the beets. Beets are lovely roasted- but steaming keeps a bit more of the crunch. Next, dice the apple, onion and said (now cooled) beets. Mince the garlic and add, then the cayennes after de-ribbing and de-seeding them [unless you are a badass]. Combine with all other ingredients.

Curry-Pumpkin Hummus
[makes about 4 cups as such]


1 can of organic pumpkin
1 can of organic garbanzo beans
[note :: yes, freshly cooking both of the above is preferred...but sometimes annoying]
1 TB tahini
1/4 c. curried cashews [alternatively 1/4 c. raw cashews and about 1/2 extra TB of curry]
4 TB fresh lemon juice
2 cloves garlic
1-2 tsp of fresh ginger
3 TB olive oil
a splash of balsamic vinegar
a splash of authentic maple syrup
1 TB curry powder [to taste]
sea salt + freshly ground pepper, to taste

Combine all in a food processor. Add more olive oil if need-be.

Either recipe is easily doctored and is notably subjective. Consistencies and 'hotness' can be altered to one's liking. The only requirement is both, respectively, must be placed in pretty little bowls.

Not too shabby, I would say. Thanks, Ashley! Job well done! All of those words and photos are property of Ashley North Compton, so show 'm some respect, eh?

If you are interested in writing up a guest post, send me an email and we'll work something out. If the rest are as good as this, I might have time to go on a nice vacation. If only I could afford to...maybe if I sold a kidney....



Unknown said...

That curry pumpkin hummus looks amazing. That might just have to go on the menu for next week.