Looking for a killer dip to take to your Super Bowl party? Try something different and be ready to bask in the glow of compliments. Why bring another bowl of hummus or guacamole when you can really reach deep into your hippie roots and bring something named Mother Earth.
I created this dip after tasting something similar at Marie Catrib's restaurant in
The place is food heaven - tons of vegan stuff, and I'm not just talking about
a bean burrito. They have a curried cauliflower mac and cheese that's to die
for. Their lasagna puts everyone else's to shame. And then they have their
Mother Earth. It's amazing. But so is mine.
It's all about technique here, so be careful with that food processor.
Here's what you need:
2 large cloves garlic, pressed through garlic press
1 15 oz can dark kidney beans, drained and rinsed
1 15 oz can garbanzo beans, drained and rinsed
4 T mayonnaise
2 T red wine vinegar
2 T lemon juice
1/4 C red onion, diced - not minced
1/4 C red pepper, chopped - not too small, not too large
1/4 C green pepper, chopped - not too small, not too large
Here's what you do:
Place the kidney beans and garlic in the bowl of a food processor. Blend until the beans are mushy, but definitely NOT creamy. They should still have some skin showing and they should still be chunky. Remove to a large bowl.
Place the garbanzos in the same food processor bowl and do the same. Keep them flaky and chunky, but also a bit creamy. Add them to the kidney bean mixture. Add the mayo, vinegar, lemon juice, and chopped veg. Mix well with a fork or wooden spoon. Mash up any beans that seem too large. Serve with hearty tortilla chips.