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.
