As I said in my last post it’s back to school time! For me that also means it’s time for rush for my sorority and all the other Greeks at NYU. Confused? Yes, we actually do have Greek life at NYU, it’s a little known fact but we do exist. Along with spending hours “flirting” with girls trying to get them to join my sorority, I also decided to contribute by enticing the PNMS (potential new members) with my cooking and baking skills. So far, so good. For those of you who aren’t familiar with recruitment and how rushing goes, lemme give you the sparknotes version. In formal recruitment every girl must see every organization at the beginning and then can narrow down her choices from there. There are hundreds of great girls out there that we have to get to know in just a few nights. It’s our job to impress them, chat them up, and welcome them into Greek life. Smiles and good munchies are highly encouraged to lighten the mood and keep us fresh on late nights. Fun! (ish)
All jokes aside it’s a long week–but it’s also a great week. The whole sorority gets to spend a LOT of time together and we get to think about the future of our organization. It’s exciting. What’s also exciting is rush food. I remember going through recruitment and eating about 5 oreos at every organization adding up to like 40 in just one night. My friend Liz and I would stuff ourselves at rush with snacky food and then go out for a late night dinner afterward since we hadn’t had a “real meal” yet. Ah Freshman year, that’s how those dreaded 15 pounds happen! Well this year I’m bringing my A game to recruitment for the PNMS.
For “Round Robin” I made Herbed Lima Bean Hummus from the Gourmet cookbook that I always speak so highly of. This dip is awesome–never underestimate the power of fresh herbs. Instead of being made from chick peas this hummus is made from, you guessed it, Limas! I’ve never had anything against Lima beans but I guess some people do, whatever, they’re great in this hummus. Throw in some oil, dill, garlic, parsley, mint, cilantro, a few other delicious things and you’ve got a dip sure to win over anyone. The recipe ingredient list looks like a lot but I promise it’s worth it. The hummus was in hot demand as we all pushed on through 4 hours of meet ‘n greet. I guess we should all just be glad it was hummus we were munching on instead of candy or something. The hummus was easy to make and had a simple balance of flavors. I don’t really like cilantro very much but in this it helped to balance the dill really nicely. I looove this dip and am seriously considering making like a massive tupperware of it to snack on from week to week. It’s a healthy and delicious snack or appetizer to impress with. Wish me luck through the rest of my cooking, baking, and girl flirting!
Herbed Lima Bean Hummus
From The Gourmet Cookbook
2 (10-oz) packages frozen baby lima beans
1 large onion, chopped
5 garlic cloves, smashed with side of a large knife
1 teaspoon salt
2 cups water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
3 to 4 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.
Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
Mound dip in a serving bowl and drizzle with remaining tablespoon oil.