Sorry, I've been a bit absentee lately. Thanksgiving, having company stay, getting sick, having two wild and crazy boys, etc. It's been a bit mental this Fall! This recipe has actually been in the works for a while, but as you'll see when you scroll down, its fairly long and actually involves multiple recipes.Okay, I know most people wouldn't really put Mediterranean and tapas together, but I really don't know what else to call this, because its accurate. And yummy.
This spread is great to just leave out on the counter and grab at will. The veggies are easy, just use what you have. I made some pitas pretty quickly (they taste better than store bought, but they aren't as pretty). I like to put a little of everything on my plate, and I've learned to make a lot of hummus because Jeff will eat gallons of the stuff in one sitting.
This hummus recipe can be easily halved, and is very quick and easy to make. You don't even need that many ingredients (other than seasonings). I don't use tahini because I really dislike the flavor and consistency.
This is all you need to make a good basic hummus: garbanzo beans, lemon juice, olive oil, garlic, parsley, salt, cumin, water (not pictured), and a food processor.
Pulse until smooth, adding more water if necessary. If you like a little heat add some cayenne. I know this sounds weird, but before adding the garbanzo beans into the food processor I microwave them in a bowl for 2 minutes. This helps soften them and they puree better. Once the hummus is ready, scrape it into a bowl and refrigerate until cool.
Now comes the finish. This isn't very pretty is it? Not so much. Time to dress it up with a light drizzle of olive oil and a few shakes of paprika.
So much better.
This hummus is easy, yummy, healthy, and will last over a week in the fridge in an airtight container.
Onto the carrots! These are very simple to make too. Start by dicing the carrots and steaming them until they are soft (not mushy!)
Saute some garlic until it turns golden and soft.
And here are your seasonings: cayenne, paprika, cinnamon, ginger, cumin, and coriander.
Toss the carrots in a pan with the garlic, salt, seasonings, lemon juice, and water.
Voila. All done. Healthy, delicious, easy to grab, colorful tapas. Also, I can tell a meal is a winner when the kids take all of it before I can eat it!
Once again, store bought pitas are fine, but these were easy and so good. Here's the excellent recipe from the view from great island on how to make perfect pitas every time. I made 8 pitas with this recipe. They were thick and doughy (in a good way), but thin enough to have pockets and be pliable.
I highly recommend this recipe, but make sure you give yourself about an hour and a half to complete it, there is a lot of resting dough time involved.
My stomach is officially growling now... :)
Mediterranean tapas:
ingredients:
- veggies (red bell peppers, spinach, etc.)
- pita triangles
- two 15 oz cans garbanzo beans
- 1 tsp salt
- 1 tbsp lemon juice
- 2 tsp olive oil (more for top)
- 1 tbsp fresh flat leaf parsley
- 1 tsp cumin
- 1/2 tsp cayenne (optional)
- water as needed
- 4 cloves garlic, diced
- paprika for top
carrot dip:
- 3 large carrots, diced
- 2 tsp olive oil
- 1/2 tsp salt
- 4 garlic cloves, diced
- 1/4 tsp coriander
- 1 tsp cumin
- 1/4 tsp ginger
- 1/4 tsp cinnamon
- 1 tsp paprika
- 1/2 tsp cayenne
- 2 tsp lemon juice
- water as needed
1. Cut up some veggies and pitas and spread them on a plate with some greens (spinach, lettuce, etc.)
2. To make the hummus, drain and rinse the garbanzo beans. Microwave in a heat safe bowl for two minutes, until warm through. Add into food processor with salt, lemon juice, olive oil, parsley, cumin, garlic, and optional cayenne. Pulse until smooth. Add water 1/2 tablespoon at a time to get the consistency you want. Occasionally scrape the sides down. Once smooth, scrape hummus into a bowl and refrigerate until cool. Serve. Store in an airtight container for at least a week.
3. To make the carrot dip dice the carrots and steam them until just soft. Set aside. Saute the diced garlic with the olive oil until lightly golden and fragrant on medium heat. Add in the carrots and season with the salt, coriander, cumin, ginger, cinnamon, paprika, and cayenne. Mix together well. Pour in the lemon juice, and 1 tablespoon of water at a time until you have a bit of a sauce. Serve warm.
