A snazzy alternative to hummus, this dip is deeply savory and vegan! The shallots add sweetness and an extra boost of umami. Serve with pita or use in veggie roll-ups.
Notes: Home-cooked beans will provide the best flavor, but any white canned beans will work just fine. You can substitute ½ teaspoon of regular black pepper for the Vernano lemon pepper.
Put 3 tablespoons of the oil plus the shallots and pepper into a sauté pan set over low heat. Bloom the spices, stirring occasionally, until the oil begins to bubble (about 2 minutes).
Put the remaining oil and the bloomed spices along with the other ingredients into the bowl of a food processor fitted with the metal chopping blade and process until smooth. (Alternatively, process in a blender.)
Transfer to a serving bowl, top with a sprinkle of Verano and a drizzle of olive oil.
Dejar un comentario