Hey guys and gals! We hope y’all had a good Easter weekend! For ours, my mom and step-dad threw together a last minute family gathering at their house. It was really fun and full of flavorful food! Since my mom and step-dad decided to go plant-based over 2 months ago, most of the food we served was vegan-and scrumptious. My mom made her famous red beans and brown rice, a veggie pad thai, vegan spinach “cream cheese” dip, vegan potato salad, and a vegan seven-layer dip, among other things like veggie dogs with veggie chili. I added to the mix by making Cilantro Hummus and a Mexican Corn and Bean Dip. Everything was so good! A few other members of our family even brought over a veggie dish or 2! While not everyone may understand or is very keen on this lifestyle and way of eating, most people really enjoyed all the dishes.
I got the idea for cilantro hummus from the New Orleans Farmer’s Market on Saturday. My mom and I went early that morning to get some fresh produce and one vendor, a Lebanese woman who we always see there, made a cilantro hummus dip that she was selling. We tasted it and thought it had such a fun, flavorful kick! So I decided I’d try to replicate the idea. This makes a yummy dip for chips or carrots and veggies. Also, I think it would be a great addition to a veggie sandwich! Nix the mayo-add the hummus! Here’s what I sorta did!
Cilantro Hummus Dip (serves 6-10)
I am approximating a bit here, as I added and tasted as I blended-which I recommend you do as well.
3 cans garbonzo beans
half an avocado
1 tsp ground cumin
2 lemons squeezed
3 large garlic cloves
fresh cilantro leaves torn off the stems-I’d add this as you go to see how much you want. I added then blended then tasted a lot so I don’t know how much I really used.
olive oil-as needed but I wouldn’t use a lot since it’s fatty…
water as needed for whatever consistency you want
Blend all together!
Also, below I am giving you the recipe for an easy, tasty, affordable dip that you can bring to any party and people will love you for it!
Mexican Bean & Corn Dip (serves 6-10)
1 can black beans, drained and rinsed
1 can rotel (I used lime & cilantro-but any should work fine)
1 can shoepeg corn, drained
1 avocado, chopped up
1/3 purple onion
2-3 green onions, chopped
1/4 cup red wine vinegar
1/4 cup olive oil
Mix all together! Ole!