I love a good crudité platter. We eat first with our eyes, so who wants a generic grocery store veggie tray? My ultimate goal was to make something with all the colors of summer. Radishes, red and yellow bell pepper, cherry tomatoes, carrots and mini cucumber make excellent dippers. It does take a little longer to prepare yourself, but the outcome is absolutely worth it!
I whipped up a dip trio of black bean hummus, caramelized onion dip and guacamole (not pictured).
I came up with this recipe when my husband and I were in desperate need of a snack, and were feeling too lazy to run to the store. Beans are always in my pantry, garlic is always on hand and it’s nice to use cumin for something other than curry! Hummus is a favorite in our household, and this version is a nice change from the regular old chickpea; plus SO easy.
The platter above was made for an end of summer pool party, and looks almost too pretty to eat. Impress those guests at your next soiree with this recipe!
2 cans black beans
¾ cup olive oil
3 cloves garlic finely minced
1 tablespoon cumin
salt & pepper to taste
1 tablespoon red pepper
½ cup chopped parsley
Cook undrained black beans over medium heat for 7-8 minutes in a saucepan. Drain and return to pan, add garlic, cumin, salt, pepper and olive oil. Mash, and puree in either a blender or food processor until smooth. Add more olive oil is necessary. Remove contents with a spatula, top with a healthy dash of olive oil, red pepper and parsley. Serve warm with pita chips and an assortment of veggies. This dip works well chilled also!