Fattoush Dip: The Rainbow Snack Of Our Dreams
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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.
Fattoush Dip: The Rainbow Snack Of Our Dreams
Ingredients
- 1 1/3 cups cooked red kidney beans
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves
- salt
- Juice from 1/2 lemon
- Handful cherry tomatoes
- 2 radishes
- Handful arugula or pea shoots
- Handful cilantro
- Handful mint leaves
- 1 scallion
- Handful pomegranate seeds (optional)
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- Juice from 1/2 lemon
- Pinch salt
- 1 batch pita chips, a few pita breads or crackers
Directions
- 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.