Ocean to Galley: Hummus
Looking for some fun appetizers to have before you serve your Searcher caught fish for dinner? How about Chef Roger’s hummus? It goes with everything and you can dress it up or down. 
Ingredients:
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1 15.5 oz Can chickpeas (drained)
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6 ounces roasted red bell peppers (set 2 oz aside for
garnish)
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1 jalapeño, seeded, diced
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1 tablespoon chopped garlic
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3 tablespoons chopped cilantro leaves
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1 teaspoon paprika
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3 tablespoons chopped onion
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1 teaspoon freshly cracked black pepper
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1 tablespoon dried crushed chipotle peppers
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1/4 cup extra virgin olive oil
Directions: Put all ingredients in a food processor and blend. While those ingredients are coming together, drizzle olive oil in until all in smooth and velvety. Salt to taste while blending. Let set in refrigerator for a minimum of 1 hour. Garnish with chopped red bell pepper and drizzle olive oil over the top, serve with chips (or veggies) and enjoy the reviews. 






Looking for a way to prepare all your Searcher-caught fish? How about chef Dan’s marinade, it is great for fish and can double as a vinaigrette as well.
David Thiessen is posing with his jackpot contender.

We are staying the night with hopes of more chances at yellowfin tuna up to 40 pounds.
Here is Capt Shawn with our friend Ace and his vintage bamboo rod and reel, and a yellowtail he landed this afternoon.