Hummus
Hummus
Hummus is a great healthy, inexpensive dip and spread. Since it’s made with chickpeas it has protein, fiber and minerals. Purchasing prepared hummus in stores will cost you a bit more than making it yourself. Plus, the prepared versions often have a few extra ingredients to help preserve the food. It’s simple and easy to make your own hummus, but you do need a blender or food processor.
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Radish Green Pepita Pesto
Radish Green Pepita Pesto
Here’s a slight twist on traditional Italian Genovese Pesto. Radish greens are used in place of basil. Pepitas (pumpkin seeds) are used in place of pinenuts. This is my favorite way to use radish greens. I have sautéed them in the past, but they tend to be a tad bitter. Making a pesto helps to balance out the bitterness. I’ve also made it with and without Parmigiano-Reggiano. It works well either way. You just may need a bit more salt if you leave out the cheese.
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Garlic Spread
Garlic Spread
The garlic sauce is almost pure, raw garlic. Depending on the garlic, it could have a bit of a bite. This is great spread on pita or other bread, spread on sandwiches, or used as a vegetable dip, as well as with roast meats.
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Kalamata Olive Spread
Kalamata Olive Spread and Dip
Adapted from Bouchon by Thomas Keller
Kalamata Olive Spread is a versatile condiment with a creamy texture and a savory tang. Try it on burgers, sandwiches, sliced bread, flatbread, wraps, and crackers. Or use it as a dip for veggie sticks.
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Aioli
Aioli
Aioli is a garlic mayonnaise. For a nice rich aioli, make your own from scratch. However, this does require using raw eggs. If you need to avoid raw eggs, make the aioli with store bought mayonnaise. It’s great as a sauce, condiment, or dip. Spread it on sandwiches, use it as a dip for fresh steamed artichokes, or as a sauce on pizza (more to come on that tomorrow).
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