Meatless Monday: Dip Ahead

This Meatless Monday was inspired — two weeks ago — by a plurk. Someone was looking for a dairy-free hors d’oevre to bring to a party. I immediately thought of hummus.

I have, on occasion, bought hummus, but I feel guilty for doing so. It is so easy to make. On the other hand, Sabra’s hummus is dang tasty.

RPM Hummus Recipe

1 15 oz. can chick peas (aka garbanzo beans), drained and rinsed
2 cloves garlic
1/4 cup tahini (sesame seed paste)
Juice from 1/2 a lemon
1/2 tbsp. cumin
Olive oil

1. Throw the chick peas, garlic, tahini, lemon juice, and cumin in a food processor.
2. Process, adding the olive oil until the hummus is a smooth, but not runny, consistency.

Hummus is one of those “to taste” preparations. I have had it very garlicky, and I’ve had it very lemony. You can throw some roasted red pepper in here to tweak the taste, too. Just about any way works for me. I tend to make mine chunky, not super smooth. And I like to serve it with baby carrots and celery.

My favorite restaurant hummus is from The Kassab’s Restaurant in the South Side, since we’re on the subject.

Another dip that is quick and easy:

RPM Black Beans and Roasted Red Pepper Dip

1 15 oz. can black beans, drained and rinsed (reserve about 1/2 cup of the liquid)
1/2 a small jar roasted red peppers
3 cloves garlic
1/2 tbsp. cumin (or to taste)
Olive oil

1. See the above two steps for hummus. You can add the bean liquid to smooth out the dip’s consistency if you think you’re using too much olive oil. Quick and easy!

The other good thing to add to this dip, if you don’t have to be dairy free, is an ounce or two of feta. Serve with pita or tortilla chips.