widows son
Premium Member
Trying to deliver a good meal to a group of hungry brethren for a decent cost can be difficult, but fortunately the culinary world always has a way. Dips can always be a hit but always try and break the norm. Humus, baba ghanoush, guacamole, are just done ideas. Even classic recipes such as salsa and even chicken wing dip can become something more with a homemade touch. Enjoy!
Roasted Red Pepper Humus
3 cans of chick peas, drained, rinsed and dried)
2 roasted peppers ( in the jar or you can do yourself, the latter is always better, just make sure skin is peeled)
4 tbsp puréed roasted garlic( fresh can also be used, if using fresh for this recipe 3 cloves would be suffice)
2 tbsp of sesame oil
The juice of 1 lemon
Salt and pepper
EV olive oil for consistency
Purée all the above on a blender or food processor adding olive oil until a smooth paste. Season with salt and pepper to taste. Serve at room temperature. Salute!
Baba Ghanoush
1 large eggplant
1/4 cup tahini,
3 garlic cloves, minced
1/4 cup fresh lemon juice
1 pinch ground cumin
salt, to taste
1 tbsp extra virgin olive oil
1 tbsp chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata
Preheat an oven to 375°F.
Prick the eggplant with a fork in several places and place on the rack and bake very soft. Remove from the oven, let cool slightly, and peel off and discard the skin.
Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste.
Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley.
Place the olives around the sides.
Serve at room temperature. Salute!
Roasted Red Pepper Humus
3 cans of chick peas, drained, rinsed and dried)
2 roasted peppers ( in the jar or you can do yourself, the latter is always better, just make sure skin is peeled)
4 tbsp puréed roasted garlic( fresh can also be used, if using fresh for this recipe 3 cloves would be suffice)
2 tbsp of sesame oil
The juice of 1 lemon
Salt and pepper
EV olive oil for consistency
Purée all the above on a blender or food processor adding olive oil until a smooth paste. Season with salt and pepper to taste. Serve at room temperature. Salute!
Baba Ghanoush
1 large eggplant
1/4 cup tahini,
3 garlic cloves, minced
1/4 cup fresh lemon juice
1 pinch ground cumin
salt, to taste
1 tbsp extra virgin olive oil
1 tbsp chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata
Preheat an oven to 375°F.
Prick the eggplant with a fork in several places and place on the rack and bake very soft. Remove from the oven, let cool slightly, and peel off and discard the skin.
Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste.
Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley.
Place the olives around the sides.
Serve at room temperature. Salute!