Butternut squash and tahini spread recipe, plus batata harra | Yotam Ottolenghi Yotam Ottolenghi's butternut squash and tahini spread: A wonderfully tasty alternative to hummus. Photograph: Colin Campbell for the Guardian Butternut squash and tahini spread (V) Tara Wigley, who assists me in my recipe testing, emailed me about this one with "I could eat this by the bucket" in the subject field. And she's right – once you start eating it, it is hard to put aside. Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge. 1 very large butternut squash, peeled and cut into chunks (net weight 970g) 3 tbsp olive oil 1 tsp ground cinnamon ½ tsp salt70g tahini paste 120g Greek yoghurt 2 small garlic cloves, peeled and crushed 1 tsp mixed black and white sesame seeds (or just white, if you don't have black) 1½ tsp date syrup 2 tbsp chopped coriander Heat the oven to 180C/350F/gas mark 4. Transfer the cooled squash to the bowl of a food processor, along with the tahini, yoghurt and garlic. Batata harra (V)
Minty Pea Purée on Toast Recipe Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 110 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This dish is pure springtime comfort. Serves 4 people (2 slices toast per person) 3 tablespoons olive oil, divided 1 large shallot, thinly sliced 1 clove garlic, minced 3 cups fresh or thawed frozen green peas 1 1/2 tablespoons lemon juice 1 teaspoon lemon zest 1/2 to 3/4 teaspoons salt, to taste Black pepper, to taste 1/4 cup mint leaves 8 slices whole-grain toast Heat a tablespoon of olive oil over medium heat in a skillet or a sauté pan. This recipe is a Community Pick! More Great Recipes: Rice & Grains|Vegetables|Appetizers|Snacks 💬 View Comments (0) Share this Recipe Tweet this Recipe
Spiced Sweet Potato Hummus Did everyone [From the US] have a wonderful long weekend? Are you all busy Cyber Monday shopping for the best holiday deals instead of working right now? Don’t worry. I won’t tell! I would be as well but I spent all my money on Black Friday (yup – I’m one of those that goes out at Midnight to save myself 50 bucks). Oh! Anyhow, wanna talk hummus? Impress your guests at your next holiday party with not only homemade crackers but homemade dip as well! Adapted from Spoon Fork Bacon 1 large sweet potato, cubed2 cups cooked chickpeas (I made mine from dried beans but feel free to use canned)4 Tablespoons tahini2 Tablespoons olive oil (you may need more if the hummus comes out thick)2 garlic cloves, mincedJuice from 1/2 a lemon1 Tablespoon cumin1 teaspoon srirachadash of nutmegdash of cinnamonSalt/Pepper to taste Bring a large pot of water to a boil. In a large blender or with a food processor, blend all the ingredients together until a desired consistency is reached.
Artichoke and green olive tapenade Jarred artichoke hearts in oil are very expensive, but you can do a great approximation by using tinned hearts in brine. Just drain them, pat with kitchen paper to soak up the excess liquid and place in a bowl with olive oil, oregano or thyme, salt, pepper and some dried chilli flakes. Cover and leave in the fridge for a few days. This is what I use to make the following tapenade. 150g artichoke hearts 35g green olives, pitted 30g blanched almonds 1 small clove garlic, crushed pinch of chilli flakes (optional) juice of ½ lemon 75ml extra-virgin olive oil Put everything but the olive oil in a food processor with some seasoning. Blitz and add the olive oil in a steady stream. Scrape into a jar or bowl, cover and keep in the fridge for up to three days. This is lovely as a dip, or served on crostini with shavings of pecorino. More delicious dips and relishes Tomato, parsley and pomegranate relish Hot pepper relish Moroccan carrot purée Beetroot, garlic and walnut purée
Half Baked Harvest - Made with Love Doesn’t this hummus just make you want to smile? It’s that vibrant color that gets me every time. I mean, I know it’s just hummus and all, but all that color just makes me SO happy. PLUS, this really isn’t just any old hummus. This hummus will solve all your days problems and then some. For example, Monday I had to take Asher to school… that right there should tell you there will be problems ahead. I somehow managed to get her fed, dressed, hair brushed, bundled up and out of the house all on time, but then we hit a mini traffic jam getting off the highway and that made us about one minute late. This hummus + thawed naan from the freezer = LUNCH I was pumped. As a treat for ourselves, we made cookie dough, ate the cookie dough, drank cold goat’s milk and called the day DONE… or well, Asher’s day was done. Rambling over, point is, this roasted beet hummus has the potential to be the highlight of your day. AND this would be a great healthy super bowl snack as well! Okay and done. PS.
untitled Fig and Olive Tapenade Recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 1,183 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: I love figs. Food52 Review: This is our new throw-together-10-minutes-before-the-guests-show-up appetizer. Serves 8 as a party snack 4 ounces dried figs 1/2 cup Kalamata olives 1/2 cup pimiento-stuffed green olives 2 to 3 tablespoons extra-virgin olive oil 1 teaspoon minced fresh rosemary 1 tablespoon balsamic vinegar Mince figs and olives finely (or, if you prefer a finer texture, pulse a few times in the food processor). This recipe is a Wildcard Contest Winner! More Great Recipes: Figs|Fruit|Snacks|Appetizers|Olive Oil 💬 View Comments (48) Share this Recipe Tweet this Recipe
Herb-Crusted Peppercorn Lentil-Nut Pâté. Appetizer or Vegan Entree. At first glance, as I popped this round out of its pan and settled it on a plate, I was worried. A brownish-grey recipe dish? Great! Slice into the fluffy, buttery-crisp top layer that coats the soft lentil-walnut-cashew insides and the aroma of Italian herbs, black peppercorns and cheezy nutritional yeast hits your senses. I love when recipe experiments go RIGHT! This recipe is baked at a low temperature for about two hours. Herb-Crusted Peppercorn Lentil-Nut Pâtévegan, makes one large loaf - 18 servings 1 1/2 cups cooked lentils, rinsed and drained 2 cups raw cashews, quick soaked and drained (hot water) 1 1/4 cups walnuts, raw (also quick soaked) 1 1/2 - 2 cups of water 1/3 cup nutritional yeast 3/4 tsp pink salt 3/4 tsp black whole peppercorns 2 Tbsp extra virgin olive oil 1/4 cup fresh lemon *measure nuts after they have soaked and absorbed some water 9" round cake pan used Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9. Store leftovers in the fridge for up to about 3 days.
Creamy Vegan Spinach Artichoke Dip Yesterday was lovely. Warm temperatures and a light breeze. We walked to the park for a picnic and enjoyed this lovely snack along with vegan marshmallow meringues (anyone interested in this recipe?). This creamy, vegan and protein-rich dip is just as delicious as it is nutritious. Packed with artichoke hearts and spinach and healthy protein, this snack will boost your day! I shared this on allergy-free wednesdays! There is two ways to make this, depending on what type of canned artichoke hearts you have. The dip is made with an immersion blender. Feel free to double the recipe and bring to a party for an appetizer with crudites. As for children, my one year old loves this (I'm losing track of months - 20). Directions 1. Blend all ingredients following directions above. Question of the day: Have you gone on a picnic yet this summer?
How to Make Hummus with 5 Variations Hummus. There's nothing new about the ancient Middle Eastern mash of chickpeas, tahini, olive oil, garlic and lemon. But these days, hummus is more than just a well-loved party appetizer. "In Israel, hummisyas are at the cross-section of society," Solomonov, the chef/owner of Zahav and Dizengoff in Philadelphia and soon-to-open NYC outpost of Dizengoff, tells us. The history is vague, which is why so many countries lay claim to the origin of the dish—Lebanon even petitioned to make the dip a protected dish of the country by the European Commission, and the geopolitical aspects of it are chronicled in the documentary Make Hummus Not War. Here, we've polled our hummus-obsessed chef friends for their tips and spent some quality time with our blender to dream up a Technicolor rainbow of recipes. ① Double, double, boil and trouble. ② Baking soda is your BFF. ③ To peel or not to peel. RELATED Taste Test: Canned vs. ④ Take note of your tahini. ⑤ Throw tradition to the wind (kind of).
Smashed Garlic Tahini White Bean Salad on Toast This light, bright, and supremely flavorful smashed garlic tahini white bean salad is the perfect toast, sandwich, wrap, or salad topper for spring. It has it all: protein-packed white beans, crunchy celery and shallot, a burst of lemon, the freshness of dill, and–to top it all off–a creamy, garlicky tahini dressing that brings it all together. I’m in love. The salad was inspired by the smothered garlicky white beans I made for my Food52 column in the fall. I loved that recipe, but because the beans get soaked and cooked from scratch, it’s not something you can throw together spontaneously (especially not if you give your beans an overnight soak before cooking them). This recipe is. You can keep things simple and serve the smashed white bean salad on toast for an easy breakfast or lunch. I added fresh dill to the salad in part because it’s just now coming into season, and in part because I love it. Enough talk: here’s the irresistible recipe! Smashed Garlic Tahini White Bean Salad on Toast
Portobello Mushroom Bruschetta with Truffled White Bean Hummus A little over a week ago, I passed out at the doctor’s office. I’d gone in because I’d been dealing with extreme fatigue for about a month. Every day was a battle not to take a nap. Naturally, she ordered a number of blood tests to check for any reason that might be causing fatigue. I began to moan (I’m so damn dramatic sometimes) and she ran to me and the next thing I knew, my chair was reclined, I had a bucket on my chest, and another nurse was waving smelling salts over my nose. A few days after that episode, my doctor called to tell me that I am vitamin D deficient (I’m not sure how it happened because I’ve always done well in the vitamin D department when it comes to blood tests) and my blood sugar was “quite low.” The best way to get vitamin D is by spending time in the sunlight without sunscreen. There is only one plant-based food that contains vitamin D and that food is mushrooms. Portobello Mushroom Bruschetta with Truffled White Bean Hummus Ingredients for the hummus Instructions