Dips to Accompany Miss Marjorie’s Steel Drum Plantain Chips

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Miss Marjorie’s Steel Drum Plantain Chips taste delicious when served warm. Place plantains on a baking sheet and warm in an oven preheated to 350°F for 2 to 3 minutes. 

African Yam Hummus

2 yams
1/2 cup tahini
1 teaspoon piri piri (bird’s eye pepper), ground, plus 1 whole for garnish
1/2 cup extra-virgin olive oil, plus 1 teaspoon for garnish
Juice and zest of 1 lemon
6 sprigs parsley, leaves picked, for garnish
Salt to taste

Roast yams (with skin on) in an oven preheated to 375°F. Remove when tender (after about 30–45 minutes, but can be up to an hour, depending on size; a toothpick or other tester easily inserted), let cool to touch, peel, discard skin.

In a food processor or blender, combine all ingredients (except parsley) and purée until smooth. Hummus can be prepared by hand, yielding a chunky, “rustic” dip.

Garnish with whole piri piri pepper, fresh parsley, and a drizzle of olive oil.

 

Beet Hummus

3–5 red beets
1/4 cup kosher salt
1/4 cup water
1/2 cup tahini
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil, plus 1 tablespoon for garnish
6 sprigs parsley, for garnish
Salt and pepper to taste

Roast beets in a shallow pan, lined with kosher salt. Pour 1/4 cup water over beets, cover with foil. Place in an oven preheated to 375°F. When tender (after 25–45 minutes, depending on the beets’ size; a toothpick or other tester easily inserted), remove from oven and remove foil. Let cool to touch and peel and discard skin.

Combine all ingredients (except parsley) in a food processor or blender and blend until smooth. Garnish with parsley leaves and olive oil.

 

Marjorie’s Grilled Pineapple Guacamole and Pico de Gallo

2 ripe avocados, mashed
2 slices of fresh pineapple, brushed with oil, salt and pepper to taste, grilled, diced
2 tablespoons red onion, finely diced
1 teaspoon serrano or jalapeño pepper, finely diced
Juice of 1 fresh lime
1/2 teaspoon olive oil
Salt and pepper to taste

Mix ingredients and set aside.

Marjorie’s Pico de Gallo

1 teaspoon jalapeño or serrano pepper, finely diced
2 ripe tomatoes, cored, deseeded (slice tomatoes in half, scoop out the insides with a spoon), and finely diced
1/4 red onion, finely diced
Juice of 1 fresh lime
1 tablespoon cilantro, freshly chopped
Salt and pepper to taste

Mix ingredients and set aside.

Combine guacamole and pico de gallo immediately before serving. This can be done in layers to impress your guests!

 

Scallop Ceviche

6 fresh sea scallops, cut into 1/2-inch cubes
1 teaspoon red onion, finely diced
1 tablespoon red bell pepper, finely diced
1 tablespoon yellow bell pepper, finely diced
1 tablespoon orange bell pepper, finely diced
1/2 teaspoon serrano chili, finely diced
1/4 cup fresh lime juice
1 teaspoon fresh orange/tangerine juice
1 teaspoon kosher salt
6–10 sprigs fresh cilantro, leaves picked

Combine ingredients, refrigerate at least 6 hours to overnight.

When serving, toss in bowl, strain most of the liquid. Garnish with fresh cilantro.

 

Black Bean Dip

1 cup dried black beans, soaked in warm water overnight
1/2 red onion, coarsely chopped
1 tablespoon cilantro, coarsely chopped, plus 4 sprigs for garnish
2 teaspoons kosher salt
1 teaspoon serrano chili, coarsely chopped
1 tablespoon fresh lime juice
1/4 cup avocado oil
1/4 cup Cotija cheese, crumbled

Combine ingredients, except Cotija cheese and 4 sprigs of cilantro, in a food processor or blender and puree. This dip is wonderful smooth or “rustic” chunky. Garnish with fresh cilantro and crumbled Cotija cheese.

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