Easy Entertaining: Preserved Lemon Hummus

Preserved Lemon Hummus

Easy appetizer or lunchbox healthy snack, there's nothing more satisfying than a hearty hummus. 

What makes this hummus different from all the rest? A hint of preserved lemon adds that extra something special that makes this humble hummus into a luscious spread. 

Ingredients: 

1- 6oz jar of Bella Cucina Lemon & Garlic Chickpeas

1 wedge of Bella Cucina  Preserved Lemon, rinsed and seeds removed 

1 Tablespoon lemon juice 

1 Tablespoon Tahini

1 clove garlic 

1 teaspoon kosher or sea salt 

2 Tablespoons warm water

1/4 cup extra virgin olive oil 

Combine all ingredients in food processor and lightly pulse until mixture reaches desired consistency.  Serve with baked pita chips or garden veggies. 

* OPTIONAL VERSIONS

Add one of the following to the preserved lemon hummus base recipe: 

-  add 2 Tablespoons Sweet Pepper Pesto

-  add 2 Tablespoons Mint & Pistachio Pesto

© 2012 Bella Cucina

Red Pepper Pesto Dip

 Red Pepper Pesto Dip

                            8 oz. package of cream cheese, softened

                                     1 small bunch fresh cilantro, chopped

                            1 jalapeno pepper, seeded and chopped

                            Juice of fresh lime

                            Salt to taste

                            1 6 oz. Bella Cucina Red Pepper Pesto

           

            Mix all ingredients with an electric mixer or a wooden spoon.             

            Season to taste.

            Serve chilled or at room temperature. Buon Appetito!

Buon appetito! copyright 2011 Alisa Barry

Grilled Vegetable Gazpacho

Grilled vegetable Gazpacho

Ingredients:

1      small zucchini, yellow squash, red onion, golden pepper, cucumber and ear of corn.

Slice the squash, onions and golden pepper into slices. Remove the husk from the corn, but pulling it back.  Toss or brush the vegetables lightly with olive oil and grill.

Cut the grilled zucchini, onion and pepper into ¼ into dice.

Peel and cut cucumber into ¼ inch dice {remove seeds if not seedless}

Remove the kernels from the corn. 

1 clove                        fresh garlic, chopped

1 tbsp.                         Extra virgin olive oil

1 (6 oz.) jar                        Sweet pepper pesto

2 cups                        Roasted tomatoes pureed and strained or tomato juice

Dash                                    hot pepper sauce, optional

½ tsp.                                    Cabernet  or red wine vinegar

¼ cup                        fresh cilantro, chopped

In a large bowl, combine the tomato puree or juice, garlic and vinegar. Season to taste. Add the grilled vegetables and cucumbers.  Add the cilantro.

Chill until ready to serve.  Top with yogurt mixed with chive blossoms and fresh squeezed lime juice. Garnish with cilantro.

Serves 6-8 as a first course.

Buon appetito! copyright 2011 Alisa Barry