Category: Appetizers

Hummous

Servings: —
A smooth and nourishing filling for the Pita Salad Sandwich, hummous can also be included as part of a composed salad plate. The flavors are earthy and bright with lemon and garlic.

Ingredients
1 cup dried chickpeas (garbanzo beans), soaked overnight
Salt
6 tablespoons tahini or sesame butter
2 clovesgarlic, roughly chopped
5 tablespoons lemonjuice
3 tablespoons virgin olive oil
Cayenne pepper
½ cup cooking liquid from the beans or water, as needed

Directions

Pour off the soaking water from the chick peas, cover them generously with fresh water, and bring them to a boil. Lower the heat to a slow bofl, add 1/4 teaspoon salt, and cook until the beans are completely soft, about 1½ hours, or more. Or cook the chick peas in a pressure cooker at 15 pounds for 45 minutes.

Drain the cooked beans, reserving the liquid. Put them in a food processor or a blender with the tahini or sesame butter, garlic, lemon juice, olive oil, salt and a pinch of cayenne pepper, and process or blend until smooth. When the beans are puréed in a blender, extra liquid may be necessary; use the cooking water from the beans, water, or additional olive oil. Taste and adjust the salt, pepper, lemon, and oil to your liking.

Makes 3 cups

Dried Fig Or Date Souvlaki

Servings: 16
Source: Bon Appétit | January 2008

Ingredients
18 lg dried figs (preferably Greek) or dates
18 1/2″” cubes feta cheese
18 thin slices pastourma, prosciutto, or bresaola (Pastourma – also spelled basturma – is seasoned, cured beef)
18 lg fresh sage leaves
18 lg toothpicks
Extra-virgin olive oil

Directions
Using small sharp knife, cut stem from top of each fruit, then cut straight down from top center to make 3/4-inch-deep, 1/2-inch-long slit in fruit. Fill slit in each fruit with cube of feta cheese, then press opening closed. Place 1 slice of pastourma on work surface; top with 1/2 of a sage leaf. Place stuffed fruit at 1 end and roll up to enclose fruit. Secure with toothpick. Repeat with remaining pastourma, sage, and fruits. DO AHEAD: Can be made 1 day ahead.

Arrange on plate, cover tightly with plastic wrap, and chill. Let stand at room temperature 1 hour before continuing. Pour enough oil into large skillet to cover bottom. Heat over medium-high heat. Add fruits. Cook until pastourma begins to crisp, about 2 minutes per side. Transfer to large platter. Serve warm.

Creamy White Bean and Herb Dip

Servings: 6-8
Source: Fine Cooking 3/2009
This new take on bean dip is equally good served cold or at room temperature.

Ingredients
2 15-oz. cans cannellini beans, rinsed and drained
4 oz cream cheese (1/2 cup)
¼ cup chopped yellow onion (optional)
2 Tbsp fresh lemon juice
4 anchovy fillet, rinsed and patted dry (optional)
Kosher salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
3 Tbsp thinly sliced fresh chives
1 Tbsp chopped fresh marjoram or oregano
Crudites, crusty sourdough bread, or crackers, for serving, or fresh vegetables like carrots, celery

Directions
Put the beans, cream cheese, onion, lemon juice, anchovy (if using), 1 tsp salt, and ½ tsp pepper in a food processor and process until smooth. With the motor running, drizzle in the oil. Transfer the spread to a large bowl and fold in 2 Tbsp of the chives and the marjoram. Season to taste with salt and pepper. Transfer the spread to a serving bowl, garnish with the remaining 1 Tbsp chives, and serve with crudites, bread, crackers, or vegetables.

Make ahead: May be made 1 day ahead and refrigerated.

Caponata with Fennel, Olives, and Raisins

Servings: 6 Cups
Source: Bon Appétit 1/2005
Gemma Sanita Sciabica of Modesto, California, writes: “”My husband’s family produces olive oil, and I’m the company’s recipe developer. We often hear from customers who love our oil but complain that they don’t have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be.”” Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds.

Ingredients
6 Tbsp olive oil
1 1/2 lb unpeeled eggplant, cut into 3/4″” cubes
3 cup coarsely chopped red bell peppers
2 cup coarsely chopped fresh fennel bulb (ab 1 medium)
6 lg garlic cloves, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
1/2 cup golden raisins
1 1/4 cup tomato sauce
6 Tbsp red wine vinegar
3/4 cup chopped fresh basil

Directions
Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes. Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally. Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil. Season caponata to taste with salt (careful…olives are already salty) and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.