Saturday, February 20, 2010

Dippity Dooooo! (Hummus & Olive Tapanade)

Since our fridge is full of leftover sloppy joes & pork tenderloin....I declare today to be a "fend for yourself" day at the McGurn house.

I thought I'd give you a couple of really handy dip/spread recipes that I make all the time - they are fantastic, people will rave about them and they only take about 2 minutes to make each.

You'll need a food processor....again. Yes, I use my processor ALL the time. You'd think I'd invest in a larger, more powerful one, right? My little Cuisinart was only $40, I've had it for 2 years and it's just fine. If you don't have one, I highly recommend getting one. They end up helping save so much money in the long run.

 Trader Joe's sells their hummus for $4 a tub. This hummus costs about $1 (since I always have lemon, garlic & olive oil on hand). The best thing about it is that you control the garlic & lemon & fat. I like mine with lots of lemon & garlic.

Hummus Ingredients
1 can of Garbanzo Beans/Chickpeas - drained
Juice of a lemon (or bottled lemon juice)
1-2 cloves of garlic (I like mine REALLY garlicky)
A tbsp of tahini - if you have it. It's not really necessary, but it helps get that really creamy texture. (I never use it)
Any mix-in  you like - chives? pine nuts? roasted peppers? YES!

Get the processor out & toss in the garlic. Start to mince it as well as you can.  Add the garbanzos and lemon juice and pulse. Scrape it down from the sides & pulse it again. If you are using tahini...add it now. Otherwise, scrape down the sides again. While you are processing, drizzle in some good quality olive oil. It'll start to come together. Keep scraping down the sides and processing whilst drizzling the oil. Taste it and add salt/pepper. Blend one more time & voila!

I got this next recipe from my good friend's mom - I altered it a bit & added fresh herbs & less oil. It's so cheap & soooo delicious. I could eat it on about anything. Again, you 'll need your food processor.
Rosie's Tapanade Ingredients
1 can of black olives - drained
1 jar of green olives with pimentos - drained
2 cloves garlic
Fresh herbs - I use both basil & parsley. About a tbsp of each. 
Olive oil

This one is pretty easy. Garlic first...pulse until minced. Herbs next, pulse until chopped. Now both kinds of olives - you guessed it...pulse it until they start to chop, but not until they are paste! DON'T OVERPROCESS! Drizzle in about 1/4 cup of olive oil to help it come together. Done. Your guests will rave about both of these dips. The tapanade is great on crackers, sandwiches & PIZZA!  

At the store, a very small tub of tapanade runs about $5 or so. This is about $2 for twice as much!

Just a little reminder: if you scroll up to the top of your page, you can click Share to share the recipe on Facebook with your friends so we can ALL save money & eat well.

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