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- To assemble :<\/li>\n<\/ul>\n
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- On a large platter place different hummus on three or four corners of a plate.<\/li>\n
- Place a few pieces of raw and grilled veggies in contrasting colors. All around the platter.<\/li>\n
- If you make tabouli salad, place it in cabbage shells for a pretty presentation and easy no- mess serving.<\/li>\n
- Place the proteins and cheese in the middle. Or can be served separately.<\/li>\n
- Serve the warm pita separately in a bread basket for a pretty presentation.<\/li>\n
- **Give each of your guest small appetizer plates to serve themselves.<\/li>\n
- ** make sure not to cram everything on one platter. You can make two platters for more servings.<\/li>\n
- ** You don’t have to use all the veggies suggested, just a few from raw and grilled will work.<\/li>\n<\/ul>\n
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Avocado Hummus<\/b><\/p>\n
This is a classic chickpea hummus that I made from Ottolengi’ book “Jerusalem<\/i>“. I’ve made it a few times now and it’s perfect just the way we like it. For this recipe I added an avocado, it makes the hummus super creamy and delicious with warm pita or veggie crudit\u00e9s.<\/p>\n
youll need;<\/p>\n
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- 2 small cloves garlic chopped<\/li>\n
- One 15 oz can organic chickpeas rinsed and drained ( I prefer to cook my own, about 2 cups cooked.)<\/li>\n
- One largish Hass avocado pit removed, scooped and diced<\/li>\n
- 2-3 tablespoons tahini<\/li>\n
- juice from 1\/2 lemon about 2 tablespoons<\/li>\n
- 1\/2 teaspoon ground cumin<\/li>\n
- Salt to taste<\/li>\n
- Smoked Paprika to sprinkle sweet or hot your choice<\/li>\n
- Your best cold pressed e.v olive oil<\/li>\n<\/ul>\n
In a food processor, add the hummus ingredients: garlic,ground cumin, chickpeas, avocado, Lemon juice, tahini and salt.
\nPulse until the hummus mixture is broken down. Then blend adding a little iced water to get a smooth texture or texture of your preference.
\nTransfer the avocado hummus to a serving bowl; with the back of your teaspoon draw a circular trench. Drizzle the olive oil and sprinkle paprika
\nServe with crudit\u00e9s and warm pita or pita chips.<\/p>\n![\"image\"](\"https:\/\/i0.wp.com\/www.nutrilious.com\/wp-content\/uploads\/2016\/01\/image39-819x1024.jpeg?resize=819%2C1024\")
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\n<\/u><\/b>Babaganoush<\/u><\/b><\/p>\n
Babaganoush is a classic Medeterrnean eggplant dip enjoyed all over the region and around the world. This recipe is with a little twist. I’ve added caremelized onion to add a little onion sweetness. Omit if you don’t like onion, it still is very tasty. Look for eggplant that are firm, heavy for their size and have rich green tops, brown tops are a definite no no.<\/p>\n
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Babaganoush<\/u><\/b><\/p>\n
1 large eggplant
\n1 small onion or a regular shallot chopped ( this is not traditional, but I found it adds great flavor)
\n1 teaspoon olive oil
\n1\u00bd tbsp tahini
\n1 fat garlic clove
\nJuice from 1\/2 a lemon, about 2 tbs lemon juice, more if you like
\nSalt and pepper<\/p>\nGarnish
\nYour best cold pressed e.v olive oil to drizzle
\n1 tsp smoked paprika sweet or hot your choice
\nPinch of sumac
\nFinely chopped flat leaf parsley<\/p>\nHere’s how
\nPreheat the oven to 425 degrees F.
\nMake a couple of stabs in the eggplant. This prevents exploding in the oven by venting the steam that builds up in the eggplant. ( it actually happened to me once). Place the eggplant on a baking sheet.
\nBake in the 425 degree F heated-oven for 30 minutes or until the eggplant is charred and softens through. Remove from the oven and set aside to cool.
\nWhile it cools. Warm a teaspoon of oil and saut\u00e9 the chopped onion for 10 minutes on a medium heat till caramelized.
\nWhen the eggplant has cooled, scoop the flesh out and transfer to a food processor (discard the eggplant skins).
\nAdd the eggplant pulp, caramelized onion, tahini, garlic, lemon juice. Run the food processor until you get a creamy texture. You could also just pulse a few time for a chunky texture. Taste and adjust flavors to your liking.
\nTransfer and spread the baba ganoush on to a plate. Right before serving, draw a trench with the back or side of a teaspoon. Then drizzle the olive oil in the trench, sprinkle the baba ganoush with sumac, paprika and chopped parsley leaves. Enjoy with a crudit\u00e9s and\/ or warm pita bread.<\/p>\n<\/p>\n
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Muhummara<\/u><\/b><\/p>\n
Muhummara is a Syrian style dip made with roasted red pepper, pomegranate molasses and walnuts amongst other tasty ingredients. It has now become my favorite sandwich spread. If you like other Mediterranean dips you may like this as well. If you can’t find pomegranate molasses use pomegranate juice, but it’s easy to find the molasses which can be found in Middle eastern markets, health food stores or Asian sections of grocery store.<\/p>\n
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Muhummara<\/u><\/b><\/p>\n
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- 1 jar roasted red pepper drained completely or 2 largish roasted red peppers<\/li>\n
- 1 clove garlic<\/li>\n
- 3 scallions white and light green parts chopped<\/li>\n
- 1\/2 cup walnuts + a few for garnish<\/li>\n
- 1 slice regular bread torn into bite size pieces<\/li>\n
- 1\/2 teaspoon ground cumin or more as needed<\/li>\n
- 1\/2 a lemon juice<\/li>\n
- Sea salt<\/li>\n
- 1\/2 teaspoon Aleppo pepper or regular red pepper flakes<\/li>\n
- 2- 4 tablespoon Pomegranate juice or molasses<\/li>\n
- A drizzle of your best cold pressed e.v olive oil<\/li>\n
- a few pomegranate arils to garnish<\/li>\n<\/ul>\n
In a food processor combine red peppers, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate juice or 1 tablespoon molasses, \u00bd teaspoon pepper flakes and walnuts in a food processor and pur\u00e9e until mostly. Add half the torn bread pieces and pulse a few times. If mixture is still too thin to hold its shape, add remaining bread and pulse again till the bread is incorporated and smooth. Season to taste with salt and red pepper flakes. Transfer to a serving plate or bowl. Drizzle olive oil, the remaining pomegranate juice or molasses and chopped walnuts.<\/p>\n
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\nBeet Hummus <\/u><\/b><\/p>\n
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