Bean Dip

For the experienced cook:

Puree 2 cups cooked garbanzos, cannelini beans, even black-eyed peas. You can use tahini or any other type of butter such as almond, walnut or pecan butter. Peanut butter does make it a bit strong, but still good. Add roasted peppers, cooked pumpkin, spinach, chard and season with garlic, cilantro, parsley or thyme. Add sriracha, chipotle tabasco or other pepper for a kick. Leave it somewhat chunky or puree until smooth, according to your taste.

For the novice cook:

Basic Hummus

1 can chickpeas, rinsed and drained or 2 cups freshly cooked

1/2 c. tahini

1 T. lime juice

1 t. cumin

1 clove garlic

1/4 t. cayenne

Olive oil

Salt to taste

Blend all but the olive oil. Gradually add enough olive oil to make it creamy but not runny. Season with salt to taste. Refrigerate for the flavors to blend. Serve at room temperature with toasted pita chips. 

Other combinations:

Black beans with sour cream, cumin, garlic and chopped chipotle chiles in adobo. Serve with tortilla chips or toasted corn tortilla wedges

White beans with almond butter, roasted peppers, roasted garlic. Serve with pita chips or toasted baguette slices.

Black-eyed peas with crumbled crisp bacon, sweet onion and sweet peppers. Serve with cornbread squares

To traditional hummus, add chopped roasted red peppers and a couple of tablespoons of cooked pumpkin

  ©Kate Jerome 2019

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