Classic Hummus

CLASSIC HUMMUS 
Printable Recipe

• 1 cup garbanzo beans, cooked 
• 2 tablespoons lemon juice 
• 3 tablespoons tahini, optional 
• 1 teaspoon ground cumin 
• 1 garlic clove, roughly chopped
• 1 pinch cayenne pepper  
• 2 tablespoons olive oil 

 1. Put everything except the olive oil in a food processor.

2. Blend to a puree & add a little water if necessary to make it smooth. 

3. Season with sea salt, ground black pepper, & top with olive oil & paprika. 

PLATE FINISHED PRODUCT

STORY BEHIND THE DISH

Hummus is one of my favorite healthy dips, I use it a lot in substitute of mayo for sandwiches & wraps.

MODIFICATIONS

Hummus is a Middle Eastern & Arabic dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. If you do not have tahini just leave it out of the recipe, no need to substitute it. You can flavor hummus in many ways, roasted garlic, roasted red pepper, artichoke, basil, cilantro, olive, etc.

Classic Tapenade

CLASSIC TAPENADE
Printable Recipe

• 1/2 cup kalamata olives, pitted
• 1 garlic clove, roughly chopped
• 1 handful flat leaf parsley, roughly chopped 
• 10 basil leaves, roughly chopped 
• 1 teaspoon capers 
• 3 tablespoons olive oil 
• pepper to taste 

1. Roughly chop parsley & basil. 

2. Put first 5 ingredients in a food processor.

3. Blend to a rough paste. 

4. Add olive oil in a stream while chopping until you reach the desired consistency. 

5. Season with fresh ground pepper. 

PLATE FINISHED PRODUCT 

STORY BEHIND THE DISH

  Tapenade is mostly seen in South France & I had it a few times when I spent a month in Spain. It can be used as an appetizer, served with crackers, & crusty bread similar to a hummus or other dip. It can also be used as a condiment.

MODIFICATIONS 

Tapenade is a puree of olives, capers, anchovies, & olive oil, since I am not an anchovy fan, I just used garlic instead.

Kale, Apple, & Bacon Salad

KALE, APPLE, & BACON SALAD 

Printable Recipe

•  1 8-ounce bunch kale, stems discarded, leaves shredded
• 1 small head radicchio, shredded
• 3/4 cup pecans, toasted
• 1-2 sweet apples, sliced
• 4 ounces cooked bacon, sliced
• 1/3 cup canola oil, or olive oil
• 1/4 cup white wine vinegar
• 1/4 cup pure honey or maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

 1. In a small bowl, whisk together oil, vinegar, honey, salt, & pepper.

2. Slice radicchio into thin strips. 

3. Slice cooked bacon into strips. 

Someone heard the word bacon! :) 

4. Slice apples into thin strips.

 

5. Combine the radicchio, kale, apples & pecans in a bowl. Toss while adding the dressing, little by little, until salad is well dressed. Taste & adjust seasoning with salt and pepper.

  

PLATE FINISHED PRODUCT

6. Garnish with crispy bacon & serve.

STORY BEHIND THE DISH

Kale, the super food, is a great green to keep in the fridge at all times. It stays fresh much longer than most super food greens such as spinach & arugula, & there are so many things you can do with kale. I decided to make a little twist on a salad I had at a lunch a few months ago. I am pretty sure I hit it the recipe spot on, but I am guessing they used pancetta in place of bacon but since I had bacon in my fridge it worked out well.

MODIFICATIONS 

  There are so many modifications that can be done to this delicious salad. You can add any type of nut in place of pecans, also  candied nut would be great & add some sweetness. Also any apples work but I prefer red over green, but it's your choice. The bacon can obviously be replaced with pancetta & if you had the time, I would suggest making a reduction with the bacon or pancetta grease using the dressing ingredients. I went the healthy route but it would add a bit more flavor. If you have champagne vinegar it would work well too & if you need to mild down dressing add a bit more oil. You can always top the salad with some blue cheese or goat cheese.