Food for a Song
During summer, communities in Ventura County throw open their doors and invite everyone to come to their party. These outdoor community concerts offer a wide range of music styles, feel-good vibes and...
I brought together the Southwest flavors and textures that I love with the basics of the well-known Middle Eastern dip. Garbanzo beans are a great source of plant-based protein in this healthful vegan dip. Pair it with pita or tortilla chips or a medley of seasonal veggies.
Ingredients
SERVINGS: 4 – 6 Serving(s)
- 2 medium Anaheim chili peppers
- 2 cans (15.5-ounce) garbanzo beans*
- 2 limes, juiced
- 6 cloves fresh garlic
- 1/8 teaspoon cayenne pepper
- 1/3 cup cilantro, chopped
- 1¼ teaspoons salt
- ½ teaspoon black pepper
Preparation
To prepare peppers, hold them over open flame on your stove, and rotate with metal tongs until outside is charred all around. Place charred peppers in a bowl and cover with plastic wrap. Allow peppers to cool. When cool, peel away skin. You might need to gently rub skin in a dish of warm water. Dice peppers into ¼-inch pieces and set aside.
Combine all ingredients, except chili peppers, in a food processer and pulse until a smooth paste is formed. Fold in chili peppers. Chill until ready to serve.
Garnish with additional sprigs of fresh cilantro and dusting of cayenne pepper, if desired.
*Drain liquid from 1 can of beans; keep liquid from second can. (Alternatively, use 3 cups cooked dried garbanzo beans and reserve 2/3 cup cooking liquid.)
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