Wednesday, January 21, 2009

White Bean Hummus with Mango

Our hikes into the rainforeset usually allow us to "shop" along the route. The hike to the cot is lined with gardens beaming with bananas, cabbage and mango trees. A recent hike allowed us to scavenge some small mangoes that had fallen and a few were ready to harvest. With limited resources I managed to combine white beans and mangoes to make a wonderful dip to share at a party that evening.

In a large food processor combine:

1 can of drained white beans (save the juice for later)
2 TBS of fresh lemon juice (this came from our own lemon tree)
3 TBS extra virgin olive oil
1/4 cup chopped onion
1/4 tsp oregano
1/2 tsp cumin
1/4 tsp salt
1/8 tsp pepper
6 large cloves of roasted garlic
1/4 cup chopped mango (optional)

Whiz all ingredients until smooth and creamy. Add a TBS of reserved bean juice if more liquid is necessary for consistency.

Serve as a side dish with chips or crackers or you can use for sandwiches or salad topping.

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