Sub any of your favorite legumes, pickles, veggies, or hummus to make this versatile party dish.
2 (15.8-oz.) cans great Northern beans, drained and rinsed
2 garlic cloves
1/4 cup firmly packed fresh basil leaves
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/3 cup minced red onion
1 pt. grape tomatoes
1/4 cup sliced pickled okra
1/4 cup pitted Castelvetrano olives, sliced
1/2 cup reduced-fat sour cream
1/3 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint
1 teaspoon lemon zest
1 tablespoon lemon juice
3/4 teaspoon ground cumin
1 (15-oz.) can black-eyed peas, drained and rinsed
1 medium-size red bell pepper, chopped
1 jalapeño pepper, seeded and minced
1 tablespoon hot sauce
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese
How to Make It
Process beans, garlic, basil leaves, olive oil, 1 Tbsp. fresh lemon juice, and kosher salt in a food processor until smooth, stopping to scrape bowl as needed. Cover and chill until ready to assemble.
LAYERS 2, 3 & 4
Rinse onion in cold water, and pat dry. Cut grape tomatoes into halves. Stir together pickled okra and sliced olives.
Stir together sour cream, parsley, mint, lemon zest, 1 Tbsp. lemon juice, and ground cumin in a medium bowl. Cover and chill until ready to assemble.
Stir together black-eyed peas, chopped bell pepper, minced jalapeño pepper, hot sauce, and freshly ground black pepper. Cover and chill until ready to assemble.
ASSEMBLY Layer bean mixture; minced onion, tomatoes, pickled okra mixture; sour cream mixture, black-eyed pea mixture, and feta cheese in an 11- x 7-inch baking dish. Cover and chill 1 to 2 hours before serving. Serve with pita or multigrain chips and crudités.
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