Recipe from Abbey Cochran at Honeycomb Kitchen Shop.
Ingredients:
1 bulb of garlic, roasted until soft
Olive oil
1 can chickpeas, rinsed and drained
1/2 tsp. baking soda
2 lemons, juiced
1/2 – 1 tsp. salt
1/2 c. tahini
2-4 TBSP ice water
1/2 tsp. ground cumin
1 TBSP olive oil + more for garnish
1 TBSP za’atar for garnish
Serve with carrots, sweet peppers, cucumbers, etc.
Directions:
Roasted Garlic: Preheat oven to 330F. Cut the top portion of the garlic, exposing the tops of the cloves. Place garlic on a piece of foil large enough to fold up; then drizzle the garlic with olive oil and completely cover the garlic with the foil by folding the foil up onto itself. Roast for 30–40 minutes, or until soft. Set aside.
Chickpeas: Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
Meanwhile in a food processor, combine the lemon juice, roasted garlic, and salt. Process until everything is smooth and incorporated. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. While running the food processor, drizzle in 2 TBSP of ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. If the tahini was really thick to begin with, an additional 2 TBSP of ice water may be needed. Then add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the TBSP if necessary to achieve a super creamy texture. Taste and adjust seasoning as necessary.
Serve: Add the hummus to a serving bowl or plate, and use a spoon to create nice swooshes on top. Sprinkle with the za’atar and drizzle with olive oil.
Filling of choice: julienned cucumber, julienned carrots, julienned bell peppers, tofu, rice noodles
Peanut Sauce:
1/2 c. vegetable broth
1 c. hoisin sauce
1/2 c. creamy peanut butter
1/4 c. crushed peanuts
Sriracha, to taste
Directions:
Rolls: In a bowl large enough to fit the rice paper, fill with warm water. Dip the rice paper in the water and place the rice paper on a towel or rice wrapper mesh plate. Add the lettuce, cilantro, mint, and whatever fillings you want. Roll from the bottom up using your thumbs to tuck the wrapper into itself. Tuck both sides in and continue rollup up.
Peanut Sauce: In a small saucepan add the vegetable broth, hoisin sauce, and peanut butter and heat until the mixture is completely combined. Serve with crushed peanuts and sriracha.
1 English cucumber, partially peeled into a striped pattern, sliced
1 green bell pepper, cored and sliced
Salt to taste
1/2 c. Kalamata olives
7 oz. Feta block, sliced
1/3 c. high quality olive oil
1-2 TBSP red wine vinegar
1 1/2 tsp. dried oregano
Directions:
Prep vegetables.
On your serving platter, drizzle with half the olive oil. Add the onions, tomatoes, cucumbers, and bell peppers, and sprinkle with salt. Add the olives and top with the feta. Then drizzle remaining olive oil and vinegar and sprinkle the top with oregano.
Recipe from Little Ms Magnolia. Serve as an appetizer or side salad.
Ingredients:
Baguette
Olive oil
Garlic salt
Salt and pepper
10 oz. cherry/grape tomatoes, sliced in half
Arugula
Burrata
Fresh pesto
Coarse sea salt
Balsamic glaze
Directions:
Baguette slices/dippers: Preheat oven to 400F. Slice a baguette into thin pieces. Spray with olive oil and sprinkle with garlic salt. Bake for 10 minutes or until desired crispiness. Remove from oven and set aside.
Roasted Tomatoes: In a bowl add halved tomatoes and drizzle with olive oil. Sprinkle with salt and pepper. On a baking sheet add the tomatoes and roast in the 400F oven for 20 minutes; then remove from the oven and let cool.
Assembly: On a platter, lay out however much arugula you want. Gently pat the burrata dry, and then break open the burrata into pieces and place on top of the arugula. Then add the cooled roasted tomatoes on top of the burrata; then drizzle with fresh pesto; then drizzle with olive oil, fresh cracked pepper, coarse sea salt, and balsamic glaze.
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