Tuesday, April 10, 2012


When the days get longer and sunnier, I always love to have dips and vegetables around like 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 crowd!

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