Monday, December 16

Dips: Roasted Red Pepper Hummus and Tapenade


Being the festive time of year, I thought it would be best to share some easy hors d'oeuvre / appetizers that can be put together quickly. This week I will try (schedule pending and fingers crossed) to post some healthy snacks everyday which will work well for all your guest's dietary needs, and make for stress free entertaining. Today is dips! These dips are quick to whip up and make the perfect accompaniment for veggie sticks, crackers, or in a sandwich. 

Looking for more dips? Try Raw Hummus and Curried Guacamole.

Roasted Red Pepper Hummus

Recipe:

2 Cups Chickpeas (canned or cooked)
2-3 Cloves Garlic
2 Tbsp. Tahini
1/4 Cup Lemon Juice
1/2 tsp Ground Cumin
1/8 tsp Smoked Paprika
1/2 Cup Roasted Red Peppers (for ease, I used ones jarred in water, but feel free to roast your own) 
1 Tbsp. Olive Oil
Sea Salt to taste 

Procedure: 

Combine all ingredient in a food processor and puree until smooth, this could take several minutes. If the mixture is too thick, slowly add water until the mixture easily purees. Taste and adjust seasoning. Canned beans will require less salt than dried beans.Store in the refrigerator for up to five days. 

Tapenade

Recipe:

1 Cup Canned Black Olives (in water)
3 Tbsp. Capers (drained)
2 Cloves Garlic
1/2 Cup Packed Parsley
1/4 Cup Packed Basil
1/4 Cup Drained Sun-dried Tomatoes (in oil)
1 Tbsp. Olive Oil
Juice of 1/2 a Lemon
Pepper

Procedure:

In a food processor, combine all the ingredients and puree until the mixture becomes finely chopped, but not entirely pureed. Store in the refrigerator for up to five days.  

xox Sophie

2 comments:

  1. Mmmm, looks scrumptious! Will have to try and make it myself :D Thank you for sharing!

    ReplyDelete