I went a little crazy with my food processor over the weekend. On Saturday I spent so much time making dips, spreads, nut butters and milks that when dinner time came around, I was exhausted. Greg and I made a platter of all the dips I’d whipped up with sliced veggies, crackers and French bread and had an appetizer dinner. It was a lot of fun to have so many varieties of food in one meal. I’m also a big condiment junkie, so this was right up my alley. What I enjoyed the most about our dinner was the communal aspect.
In many cultures, a meal is shared on one large platter without individual plates. Often a form of bread like roti or naan is used in place of utensils. Dinners like this emphasize a sense of community and togetherness. This is one of the reasons I love Middle Eastern, West Indian and Ethiopian food so much. It’s a great option for a large group as you all bond over shared food.
From all the varieties of dips I created on Saturday, the sun dried tomato hummus was by far my favorite. It was tart and creamy with a mild roasted garlic undertone. I also made a hummus with kalamata olives which was a close contender. To make an olive hummus, follow the recipe below, but sub in kalamata olives instead of sun dried tomatoes.
What are your favorite add ins for hummus?
- 1 15oz can garbanzo beans
- 2 cloves roasted garlic
- 1 clove fresh garlic, minced
- ¼ cup tahini
- 3 tbsp. olive oil
- ½ tsp. sesame oil
- juice from ½ lemon
- 2 tbsp. pine nuts (optional)
- ½ tsp. paprika
- 1 tsp. kosher salt
- 1 tbsp. water
- 3 tbsp. sundried tomatoes packed in oil
In a food processor combine garbanzo beans, roasted and fresh garlic, tahini, olive oil, sesame oil, lemon juice, pine nuts, paprika, salt and water. Pulse until smooth.
Add sundried tomatoes and process 1-2 minutes until well combined and smooth.