Ready to kick your home cooking game into high gear? Join blogger and Instagram sensation Izy Hossack and rejuvenate your go-to dishes into impressive, photogenic masterpieces. You love fattoush, and you love hummus. Wait til you see this rainbow-hued fattoush dip.
I prefer this purple dip made with red kidney beans to its more common chickpea-based cousin hummus, as it’s easier to make it smooth, light, and creamy. (Seriously, I’m never going to hand-peel a bowl of cooked chick peas just to get smooth hummus.) I swirl the resulting pastel puree onto a platter and top it with a mixture of herbs, tomatoes, greens, and pomegranate seeds, with a cinnamon–lemon dressing inspired by the Middle Eastern salad called “fattoush.” Serve with homemade pita chips and you have one impressive and beautiful sharing plate of food.
Gluten Free: Serve with certified gluten-free crackers or corn tortilla chips.
Ingredients
Dip
- 1 1/3 cups cooked red kidney beans, drained (except for 3 tablespoons liquid from the can) and rinsed
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, coarsely chopped or crushed
- salt
- Juice from 1/2 lemon
Salad
- Handful cherry tomatoes, halved or quartered
- 2 radishes, thinly sliced
- Handful arugula or pea shoots
- Handful cilantro, coarsely chopped (leaves and stems)
- Handful mint leaves, coarsely chopped
- 1 scallion, finely sliced
- Handful pomegranate seeds (optional)
Dressing
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- Juice from 1/2 lemon
- Pinch salt
To serve
- 1 batch pita chips, a few pita breads or crackers
Directions
For the dip
Using a handheld blender or a countertop blender, blend all the dip
ingredients together until smooth. Transfer the dip to a serving plate, spread it out slightly, then top with the salad ingredients.In a jar with a screw-on lid, combine all the dressing ingredients, put on the lid, and shake to mix.
Pour the dressing over the salad and dip, then serve with pita chips, pita bread, or crackers for dipping.
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