Spiced Nuts, Ancho Chili Humous, Two-Olive Tapanade
Here are three to get you started.
3/4 tsp cayenne
3/4 tsp curry powder
1/2 tsp sea salt
1/4 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground ginger
2 Tbsp olive oil
2 cups unsalted shelled mixed nuts (almonds, cashews, pecans, peanuts)
Preheat oven to 325 F. In a small bowl mix together all the spices and set aside. Heat the oil in a skillet over medium heat. Add the spice mixture and toss well. Place the nuts into a bowl, add the spice mixture and toss. Spread the nuts on a baking sheet and bake for about 15 minutes. Remove from oven and drizzle with any left over spice and oil over the mix. Cool to room temperature. Makes two cups.
1 clove garlic
2 Tbsp capers
1 1/2 cups pitted kalamata olives
1 1/2 cups pitted green olives
1/3 cup chopped roasted red peppers
2 tsp balsamic vinegar
Zest of 1/2 lemon
1/4 cup chopped fresh basil
1/3 cup olive oil
Add garlic and capers to a food processor and coarsely chop. Add olives, red peppers and basil and chop. Add balsamic vinegar, lemon zest and olive oil and blend. Transfer to a kitschy bowl and serve with crostinis. Makes about 3 cups and can be refrigerated for up to three days.
Ancho Chili Humous
Two 19 ounce tins chick peas/garbanzo beans (drained)
2 cloves garlic
Juice and zest of 1 lemon
1 tsp sea salt
2 to 3 ancho chilies (in adobe sauce)
1 small bunch cilantro
1/2 cup olive oil
Place everything in a food processor and mix until smooth. Add more chilies to achieve desired temperature. If too thick, add more olive oil and blend. Transfer to kitschy bowl and serve with baked pita chips or veggies.