With sanguinaccio, “Chiacchiere” is a sweet dish that is fried and dusted with confectioners’ sugar. It is a typical Campagnia dish that is offered during “carnevale,” or as we say Mardi Gras. For dipping the “chiacchiere,” it is served with “sanguinaccio,” a chocolate sauce. The sanguinaccio was previously created with chocolate and pig’s blood, but because to health concerns, the use of the blood has been outlawed. Nevertheless, it is still used in tiny Italian villages.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (15 ounce) can garbanzo beans
- 1 (15 ounce) can great northern beans
- ½ cup Buffalo wing sauce (such as Frank’s RedHot®), or to taste
- 1 (1 ounce) packet dry ranch dressing mix (such as Hidden Valley Ranch®)
- 1 teaspoon lemon juice
- 1 teaspoon tahini
- 1 teaspoon minced garlic
- 1 tablespoon olive oil, or as needed
- salt and ground black pepper to taste
Instructions
- Combine garbanzo beans and great northern beans in a large colander; rinse and allow to drain.
- Place the beans, wing sauce, ranch dressing mix, lemon juice, tahini, and garlic in the bowl of a food processor; process until smooth, scraping down the sides as necessary. Add olive oil and blend until hummus has thinned to desired consistency. Season with salt and pepper.
- Save some juice when draining and rinsing the beans to use as a substitute for the olive oil, if desired.
Reviews
This is delish!! We are snackers, so having this dip made of beans felt healthier. I couldn’t find tahini in my grocery store, so I skipped it. I used Italian Dressing Mix instead of Ranch (not a fan of ranch). Keeper recipe for sure!
Awesome!!!!! Made just as written, except I just had to top it with some crumbled blue cheese! I used maybe 1/4-1/3 cup olive oil to get it to the right consistency for us. Great with veggies, pita chips, pretzels and tortilla chips. I will def be making this again and again~YUM! Thanks for sharing. 🙂