Saturday, April 9, 2011


When the days get longer and sunnier, I always love to have dips and vegetables around, but somehow they don't quite make a light meal for me, maybe because, even though I'm gluten-free, I'm really such a carboholic at heart. There is just never a time that isn't right for bread, as far as I'm concerned! Because of that, I've pulled an old favorite from the files, the tricolor plate of hummuses, and paired them with one of the best bread products I sell in my online gluten-free bakery, glutenfreefromNYC, these vegan, crispy thin Italian-style grissini breadsticks. They are lightly salted with coarse sea salt, and ideal for dipping into the sweet red pepper, edamame or garlic dips below. It's party time!
I was buying these tomatoes because of their beautifully patterned skin. The cashier asked, "You know they're hollow, right?" I hadn't known, and became even more interested in them!
Cut in half, they really are almost hollow. With hardly any waste, they're quick to fill.

This is the recipe for the edamame pate:

2c shelled, cooked edamame beans
1/4 cup lime juice
1 tsp horseradish paste
4 tsp oil olive
1 tsp salt or to taste
1/4 c cilantro

Process, scraping down sides till all is smooth.
Fill the tomatoes , chill 30 minutes, then slice.

2 cups cooked chickpeas
1 /2 tsp tahini
1 tsp salt
2 crushed garlic cloves
2 oz lemon juice
2 oz lime juice

Blend/process all till smooth, adding more liquid if desired.

In the endive leaves is roasted red pepper hummus:

2 cups cooked chickpeas
1 c roasted red peppers (I used part of a jar of Trader Joe's)
1 1/2 tsp tahini
2 crushed garlic cloves
1 tsp smoked paprika
1 tsp ancho chile powder
1/4 tsp cumin
1/4 tsp coriander
6 oz lime juice
2 tsp salt

Blend/process all till smooth, adding more liquid if desired.

These recipes, together, would be enough for five trays like the one shown, enough for a real party!




gfe--gluten free easily said...

Now those are very cool little dip vessels! Have never seen them before, but love the idea, Bernice. :-)


G.F.Veg said...

hi shirley!!

arent those tomatoes amazingly weird?? i got them at a little farmers' market near the UN which always has the most unusual produce!

Ana J. said...

Does anyone know what those tomatoes are called? I am intrigued!

Linsco said...

Those are Heirloom tomatoes. There are a ton of different varieties. The regular grocery stores rarely carry more than just the basic variety of produce, but there are so many amazing varieties of all sorts of vegies, definitely support those farmers markets, and ask your grocer to consider carrying a much greater variety as well! Heirloom tomatoes (and I don't know what the specific variety is I'm looking at in the picture, but I've had it many times) are incredibly flavorful and delicious. In our house, we call them Candy, LOL.

G.F.Veg said...

these are not only heirloom, but bred to be hollow so they have a thick flesh but no gelatinous interior and no visible seeds. beautiful, strange and very very useful! here, i can only get them at some farmers markets. said...

These look great! Fun idea for a festive Friday night celebration of the coming weekend or appetizers for a dinner party! Can't wait to make them!

G.F.Veg said...

I like making things that are so pretty people just want to dive in and try them--I think these fit that bill!