Muffaletto

Muffaletto

Muffaletto is a condiment and can be used many ways. Try it in a wrap with Hummus and arugula, serve as an appetizer with Pita Chips or Toasted baguette rounds, or thin it with a bit of wine and some chopped tomatoes and use it as a pasta sauce.

1 cup black and green olives, pitted
1 cup roasted red pepper
2 garlic cloves, peeled
¼ cup, chopped fresh parsley
1 tablespoon red wine vinegar
Freshly ground black pepper
Extra virgin olive oil

Combine olives, roasted pepper, garlic, parsley and vinegar in food processor and pulse to chop ingredients. Be sure not to over process, you want it chunky. Season to taste with salt and pepper and drizzle with olive oil. Cover and refrigerate 3 hours. Before serving, stir and bring to room temperature.

Makes 1 ¼ cups

Lemony Artichoke Dip

Lemony Artichoke Dip

1 garlic clove, peeled
1 shallot peeled
2 tables,poons lemon juice
½ cup vegan mayonnaise
1 tablespoon apple cider vinegar
¾ cup great northern beans
¼ teaspoon sea salt or kosher salt
½ teaspoon powdered mustard
¼ teaspoon ground white pepper
1 4 ounce can chopped green chiles
2 ½ cups canned artichoke hearts, drained

Using your food processor, put in garlic and process until minced. Turn off processor, scrape down sides of bowl, add remaining ingredients except artichokes and process until well combined. Add artichokes and process briefly so that small chunks remain. Season to taste with additional salt and serve.

HUMMUS BI TAHINA

HUMMUS BI TAHINA
By: Lorena Uriarte

An Arabic chick pea (hummus) dish perfect for vegetarians.

Serves: 6 (as part of a meal)
Preparation: 20 minutes
Refrigeration: 30 minutes (minimum)

Ingredients:

1 ½ cup chickpeas, canned or soaked and cooked chickpeas
1 clove garlic, crushed
50ml olive Oil
1tablespoon tahini (sesame paste)
1 teaspoon ground cumin
1 lemon, juiced
¼ cup water
Salt and pepper to taste

Garnish:
Virgin olive oil
Sweet paprika

Directions:
1. Blend the chickpeas, garlic, olive oil, tahini, cumin and lemon juice in the food processor till just combined
2. Whilst the motor is running slowly add the water till the desired consistency is reached. Thicker for a dip, runny for dressing a salad or serving with falafel etc
3. Cover and chill till required

To serve:
Scoop into a dish, make a small well in the center and pour in a little olive oil.
Sprinkle with the sweet paprika.

BABA GANOUSH
A smoky eggplant dip

Serves: 6 (as part of a meal)
Preparation: 20 minutes
Refrigeration: 30 minutes (minimum)

Oven: set oven to 180C to roast eggplants.
A gas flame is required or alternatively, use a char grill or BBQ for best results.

Ingredients:

1 eggplants (large) washed and dried
1 clove garlic, crushed
¼ cup tahini (sesame paste)
½ lemon, juiced
2 tablespoons olive oil
Salt and pepper to taste

Garnish:
Dukkah ( a mixture of crushed hazelnuts, seeds and spices)
or chopped pistachios, chopped parsley, diced tomato etc

Directions:
1. With a sharp knife cut skin of each eggplant about 4 times and place directly over a flame with tongs or skewered on a fork
2. Turn till charred on all sides. This gives the eggplant smoky flavor
3. Place eggplants on a baking tray and bake for 20 to 30 minutes till soft
4. Set aside to cool
5. Once cool peel away the skin
6. Place flesh in a large bowl with the garlic, tahini and the lemon juice and oil
7. Using a whisk beat until the eggplant is mashed and ingredients are combined
8. Taste and season with salt and pepper

To serve:
Scoop into a bowl and sprinkle with dukkah or your choice of garnish.

BEETROOT DIP
This earthy beetroot dip makes a colourful addition to your dip selection!
Serves: 6 (as part of a dip selection)
Preparation time: 5 minutes
Cooking time: 50 minutes
Refrigeration: 30 minutes

Ingredients:

3 beetroot, washed, trimmed and wrapped in foil squares
1 small onion, peeled and wrapped in foil
1 clove garlic, minced
3 tablespoon plain/ Greek yoghurt
Salt and pepper to taste

Garnish:
Sumac powder (optional)
Olive oil (drizzle)

Method:
1. Roast beetroot and onion for 40 -50 minutes till tender
2. Cool and peel beetroot. Chill in freezer till cold
3. Chop beetroot and onion roughly
4. Place beetroot, onion, garlic and in a food processor and blend quickly till just mixed through.
5. Add yoghurt and blend till roughly combined
6. Taste and adjust salt and pepper, cover and chill before serving.

To Serve:
Sprinkle with a pinch of sumac powder or cayenne pepper and then a light drizzle of olive oil.

SPICY CARROT DIP
This Tunisian dip is tangy, spicy and slightly sweet.

Serves: 6 (as part of a mezze spread)
Preparation: 20 minutes

Ingredients:

500 grams carrots, peeled and cut into quarters
2 tablespoons lemon, juiced
3 tablespoons olive oil
2 cloves garlic
1 teaspoon harissa, chilli paste or paprika (optional)
½ teaspoon ground cumin
Salt to taste

Garnish:
Pinch toasted cumin seeds

Method
1. Gently boil the carrots in salted water until tender, about 15 minutes
2. Heat 1 tablespoon of the oil and gently fry the garlic, harissa and cumin, set aside
3. Drain carrots well and place pot back over a low heat to dry the carrots well
4. Place all the ingredients in a blender and pulse till mix is smooth.
5. Taste and adjust salt, lemon juice and chilli to your taste


To serve:
Scoop into a bowl and sprinkle with roasted cumin seeds.
This dip is best served warm or at room temperature.

TZATZIKI
A refreshing and garlicky yoghurt dip
Serves: 6 (as part of a meal)
Preparation time: 20 minutes.
Cooking time: 0

Ingredients
2 cups plain yoghurt (preferably Greek)
1 cucumber peeled and grated.
¼ cup mint leaves, finely chopped
2 cloves garlic, crushed
½ lemon, juiced
¼ cup olive oil
Salt and pepper

Garnish:
Toasted cumin seeds

Method:
1. Place cucumber in a colander and sprinkle with ¼ teaspoon of salt, drain over a bowl for 10 minutes.
2. Squeeze as much water out of the cucumber as possible.
3. Combine all ingredients in a bowl
4. Taste and adjust seasoning (remember cucumber will be salty!)
5. Cover and chill till ready to serve

To serve:
Scoop into a bowl and top with toasted cumin seeds

Hummus

Hummus

This hummus is very lemony with a little bit of spice. It’s great to serve with pita crackers or serve with endive leaves and veggies.

2 cups cooked or canned chickpeas
3 cloves garlic, minced
¾ teaspoon kosher or sea salt
6 tablespoons freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
3 tablespoons tahini (sesame paste)
½ teaspoon ground cumin (optional)
8 dashes Tabasco sauce
Water

Place all ingredients in the bowl of a food processor and process until the hummus is coarsely pureed adding water as needed, making the hummus slightly thinner than desired, as it will thicken when refrigerated.

Taste for seasoning and serve chilled or at room temperature.