I hope you all enjoyed your 4th of July yesterday.
Mine was full of family, friends, and lots of food. Pretty perfect day if you ask me.
This year I decided to make my contribution to the feast a little more festive, complete with red, white, and blue elements.
There was white bean hummus, roasted red pepper hummus, and blue corn chips.
Happy birthday America!
Ingredients
Roasted Garlic White Bean Hummus
- 2 15 ounce cans of cannellini beans
- 2 tablespoons tahini
- 3 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/8 teaspoon paprika
- 1 teaspoon salt
Roasted Red Pepper Hummus
- 1 15 ounce can of cannellini beans
- 2 tablespoons tahini
- 1 1/2 cup roasted red pepper
- 1 teaspoon cumin
- 1 teaspoon tumeric
- 1/8 teaspoon paprika
- 1 teaspoon salt
Method
First, you want to roast your cloves of garlic. Set your oven to 300 and allow the garlic to cook for 15 minutes.
Once the garlic is roasted, throw all your ingredients for the white bean hummus into the food processor (garlic, beans, cumin, paprika, salt, tahini, oregano).
Now turn on the food processor and give it a whirl for a minute or two until the mixture is smooth. You are finished making your white bean hummus. Try not to eat it all.
Next you want to make your roasted red pepper hummus. Once again, throw all the ingredients into the food processor (beans, tahini, cumin, paprika, peppers, salt, and turmeric) and give it a whirl.
In order to make the stars, I placed the roasted red pepper hummus in a star mold and let it set in the freezer for a few hours.
Once the stars are set, place one star in a bowl. Then add your white bean hummus to a ziploc bag and cut a hole. Pipe the white bean hummus around your star.
After you filled the bowl with the white bean hummus, use a spatula to even out the hummus around the star.
Now you are ready to add your dip to a platter of blue corn chips.
I don’t think it gets more ‘Merica than a platter full of red, white, and blue food.
What did you do to celebrate 4th of July?
