I have noticed over the course of the past few years, that my taste buds have grown immensly! That’s a great thing! 5 years ago, if you had asked me to eat hummus, I would have curled up my nose and said, “Eeew, no thanks.” Or tzatziki…Tzatziki?? Say what? I’d like to give credit to my travels to the Mediterranean for my newly-found love of their dips and spreads, but unfortunately, a lot of it just stems from me growing a pair and trying new things.
Although, if I could go back to Santorini and enjoy a nice glass of wine, a platter of tzatziki and pitas, and this view again…I’d be in heaven!
HUMMUS
(adapted from Simply Recipes)
4 garlic cloves, minced then mashed *This results in a very garlicy hummus. I typically 1/2 this amount.
2 15-oz cans garbanzo beans (chickpeas), drained and rinsed
2/3 cup tahini *I just eyeball the amount – sometimes it’s a few Tbsp, sometimes it’s closer to 2/3 cup.
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 tsp salt
Pine nuts (toasted) and parsley (chopped) for garnish *Dried parsley works fine, too.
Side Note: What’s great about hummus is that it’s very versatile. You can customize it easily to your liking by adding additional ingredients – such as: pine nuts (in the mixture), freshly chopped basil, roasted red peppers, sun-dried tomatoes, olives, etc. Be creative!
1. In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, and 1/2 cup water. Process until smooth while pouring the olive oil through the shoot. Add salt, starting at 1/2 teaspoon, to taste.
2. Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.
Serve with crackers, raw veggies, or pita bread. My personal favorite is pita chips which can be bought from most grocery stores.
Makes about 3 cups.
TZATZIKI (Greek Yogurt Sauce)
16 oz (2 cups) of Greek yogurt
4 cloves garlic, finely minced
1/2 cup grated cucumber *It helps to get rid of additional liquid by placing between paper towels and squeezing.
1 Tbsp olive oil
2 tsp lemon juice
1/2 tsp salt
1/2 – 1 tsp dill
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, the cucumber, salt, and dill. Stir until evenly distributed.
Serve with pita bread or as a sauce on a burger or gyro.
Makes about 2 1/2 cups.
July 22, 2009 at 1:25 am |
I LOVE Mediterranean food, I will be borrowing these recipes
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