Spreads, Dips and Tapenades

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Basil & Chevre Spread/Pasta Sauce

• 8 oz. Fresh Goat Cheese
• 1/4 cup garlic olive oil 
• 1 cup washed and dried fresh basil
• 1 teaspoon A-Premium Balsamic  or lemon juice
• 1 teaspoon sea salt (or add salt to taste)

Directions 

Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency.  Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.

 

Muhammara, or Turkish Roasted Red Pepper Spread

• 2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
• 1 cup coarse fresh bread crumbs (from a baguette)
• 1 cup walnuts (4 ounces), toasted
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon cumin
• 1/4 cup extra-virgin olive oil (picual, hojiblanca, arbequina)
• 2 tablespoons cayenne olive oil (optional for less heat use another olive oil)

Directions

Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated. This spread is delicious with crudite, crackers, or toasts.Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.

 

Basic Hummus Recipe

• 2 - 15 oz. cans organic garbanzo beans, drained
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1 tablespoon Roasted Japanese Sesame Oil
• 2 tablespoons fresh lemon juice
• 1/3 cup Certified UP Extra Virgin Olive Oil of your choice or any infused olive oil
• 2 teaspoons sea salt, or to taste

 Directions

Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired.   Refrigerate until ready to serve and drizzle additional, fresh olive oil over the top if desired.