Red White and Blue Hummus

Cajun French: Juliet (Jūl-ee-et) – July

 

It is 4th of July party time.

Wanting a dish that would reflect the red, white, and blue of the day yet not wanting to make the usual sweet treats, we brainstormed.   Knowing hummus is always a hit with our group, we decided to make two different types  and garnish with peppers.  It is a pretty good red, white, and blue rendition.  It was fun to make and received great comments.

Mais C’est Bon!

Enjoy!!

White Bean Hummus

  • 1 16 oz can Creole style navy beans (Blue Runner)
  • 1 Tbl Olive Oil
  • 3 cloves garlic, minced
  • 2 Tbl lemon juice
  • ¼ tsp cumin
  • 3 Tbl Tahini

Drain any excess liquid from beans.  Place beans in food processor (we use a bullet), add remaining ingredients.  Blend until smooth and well mixed.

Black Bean Hummus

  • 1 16 oz can black beans
  • 1 Tbl Olive
  • 3 oz bean liquid
  • 3 cloves minced garlic
  • 2 Tbl lemon juice
  • ¼ tsp cumin
  • 3 Tbl Tahini

Drain beans reserving liquid.  Place beans in food processor (we use a bullet), add remaining ingredients.  Blend until smooth and well mixed.

If hummus is too thick, add a little olive oil.

Check for seasoning, add a little salt if needed.

Roasted Peppers

3 small peppers

Core and seed peppers.  Cut in strips about 2″ – 3″.

Heat cast iron skillet to medium.  Place sliced peppers in hot skillet and season with a little salt.  Roast peppers until slightly charred and soft.  Remove from skillet and spread out on plate to dry.

Plate

In a small rectangle platter, place white bean hummus on one side and black bean hummus on the other side.  Make one swirls from each side.  Place a black olive in the center of platter and arrange the roasted peppers around the perimeter of platter.

Serve with pita chips.

 

 

 

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