Fusion Black Velvet Hummus Dip

One day we were staring at our pantry after a fun but tiresome trip. We did not have the energy to go grocery shopping, but we had to make something to feed ourselves! We had all the ingredients for a hummus dip, but Delphine’s suggestion about adding the black bean turned out to be an awesome decision. We used pepper paste to add a unique zing. A true Mediterranean-American fusion. Ladies and gentlemen… Meet Black Velvet Hummus:

  • 1 can of chickpeas, drain half of the liquid (if you don’t want to consume the juice in the can, use water instead)
  • 1 can black beans, washed and drained
  • 5 black olives, pitted
  • 1 teaspoon cumin
  • 1.5 tablespoon garlic
  • 1.5 tablespoon red pepper paste
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 teaspoon paprika
  • 1 teaspoon lemon juice

Put all the ingredients in a food processor or a blender. Run it for about 30 seconds until it turns in to, well, a dip. Make sure you  have enough corn chips or pita breads, or you will end up licking your fingers all day.

Toasted Amber Hummus Dip Variation:

Below is a lighter version of the above Black Velvet Hummus Dip, also a rich, delicious Mediterranean-American fusion.  Make the dip using the instructions above, except:

  • Replace the can of black beans with a can of white beans.
  • Replace the olives with 2 T of drained capers
  • Add 1/2 T of tomato paste
  • Omit the lemon juice

 

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