Photo by Nick Torres, food and prop styling by Alyse Whitney and Nick Torres

Beanie Weenie Hummus

Serves: A Lil’ Get-Together (4 to 6 people)
Prep: Dip on Demand (15 minutes or less)

I bought six different types of beans to try to make into hummus, and somehow, the weirdest one that hasn’t bean done before was the best one. You are reading the ingredient list right: You’re gonna puree a can of baked beans, and you’re gonna like it. And you’re gonna sauté coins of Lit’l Smokies and like that, too! This dip has a Sloppy Joe flavor that verges on barbecue sauce but stops just shy of it; it doesn’t have any smokiness and has a sweeter edge more than a full-on tang. A dynamic dipper option is Piggies in Snuggies (page 228) or pigs in a blanket. (I wanted to repeat the ends in “ie” theme, please don’t sue me, Snuggies. I love you.) The possibilities are endlessly weird.

This recipe was part of my Dips & Sips segment on KTLA, paired with a Peachy Palmer which is made with your ideal ratio of unsweetened tea, lemonade, and the juice from a can of sliced peaches. Garnish with a few peaches (canned or fresh) over ice and your day will be peachy keen.

INGREDIENTS

1 can (16 ounces) baked beans, preferably Bush’s Original
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon kosher salt
1 tablespoon olive oil
½ package (7 ounces) Lit’l Smokies, sliced into thin coins
2 tablespoons white vinegar
½ cup firmly packed brown sugar
2 teaspoons ketchup
1 teaspoon yellow mustard
½ teaspoon Worcestershire sauce or soy sauce, whichever you prefer

DIRECTIONS

1. In a sieve or colander over a medium bowl, drain the baked beans over a bowl. Do not discard the sauce. Transfer the beans to a food processor and add 1 tablespoon of the reserved bean sauce, ½ teaspoon of the garlic powder, ½ tea spoon of the onion powder, and the salt. Pulse until smooth.

2. In a medium skillet over medium heat, heat the oil. Add the Lit’l Smokies and cook until slightly crispy, about 4 minutes. Reduce the heat to low and add the vinegar, brown sugar, ketchup, mustard, remaining ½ teaspoon garlic powder, remaining ½ teaspoon of onion powder, and the Worcestershire sauce. Let simmer and bubble, stirring occasionally, for about a minute until the sauce looks glazy and slightly thickened.

3. To serve, pour the hummus into a medium serving bowl (preferably a shallow one), carve a wide dipvot in the middle using a spoon (for dipcorating tips, see page 19 of Big Dip Energy) so the middle of the dip is lower than the sides. Fill that dipvot with the glazed weenies and sauce and dipcorate using Piggies in Snuggies.

DIPPER MATRIX

HOMEMADE (recipes in big dip energy)

Piggies in Snuggies, page 228
Rice Cake and Sausage Skewers, page 224
Potato Skinny Dippers, page 219
Roulette Charred Peppers, page 216
Garlic-Kissed Crostini, page 189
Crispy Paneer Dipsticks, page 221
Veggie Ribbons, page 214

STORE-BOUGHT IS FRAN FINE

Tortilla chips, preferably Tostitos Scoops
Potato chips
Pita chips
Bagel chips
Crudités, such as carrots, cucumbers,
celery, broccoli, cauliflower, or sweet peppers
French fries, tater tots, or your favorite crispy potatoes

CHIPPY’S TIPPY

Lay a few Piggies in Snuggies and/or octopus-shaped sausages atop the dip as garnishes!

FAQ

CAN IT BE MADE IN ADVANCE? Yes, but let it sit at room temperature for at least 30 minutes to take the chill off before serving.
HOW LONG WILL IT KEEP? Up to a week in the fridge in an airtight container.
MODIPFICATIONS: You can easily swap in regular hot dogs or plant-based hot dogs.

Jul 24 Beanie Weenie Hummus