GRILLED ARTICHOKE HUMMUS DIP
Made with Amir Hummus, blackeye peas and Napoleon Grilled Artichokes. Mixed with tomato, cucumber, scallion and Aloha peppers plus Tofutti cream cheese. Topped with lemon zest and chopped parsley. Served with your favorite tortilla chips!
Makes 3-1/2 cups
15.5 oz. can Goya Blackeye Peas, drained, rinsed to remove all foam and drained in wire mesh strainer over a bowl while you assemble other ingredients
8 oz. Amir Foods Roasted Garlic Hummus
2 T. fresh squeeze lemon
2 T. light brown sugar
2 T. vegan yeast
3.7 oz. jar Napoleon Grilled artichokes, including liquid in jar – diced – remove tough fibrous petals (I know, it gets messy)
2 t. smoked paprika
2 t. garlic powder
2 t. ground coriander
1/4 t. red cayenne pepper
1/3 c. chopped fresh tomato meats – remove pulp and dice the flesh
1/4 c. sliced scallion
1/3 c. chopped fresh sweet red pepper – I used Aloha peppers (combination of red and yellow)
1/3 c. Japanese cucumber – unpeeled, tiny dice
fresh grind black pepper
8 oz. container Tofutti Better than Cream Cheese
salt and pepper to taste
tortilla chips or crackers
zest of 1 lemon
chopped parsley for garnish
1- Combine all dip ingredients in mixing bowl up to and including salt and pepper to taste. Stir well, then transfer to serving dish. Refrigerate till cold and set.
2- To serve top with lemon zest and chopped parsley. Sprinkle with a little smoked paprika. Drape a few scallion strips casually over the top for flair.
Notes: Aloha peppers are sweet and tender.
Use leftover dip over a fresh baked potato with good results.