29 Mar Homemade Dips – Chumus and Olive Dip
It has been a while since I posted a recipe… So here we go!
Both of these dips are super easy and quick to throw together (food processor needed), as well as tasty and healthy, with none of the preservatives and heavy-on-calories additions that go into store-bought dips. Many thanks to my sister-in-law for sharing the olive dip recipe with me a few years ago.
From my kitchen to yours, wishing you בתאבון.
1 can (16 oz.) chic peas, well drained, 1/4 c. light olive oil, 1/4 c. natural, organic techina (this is purchased on the grocery shelves, not the fridge section), dash black pepper, 1/2 tsp. cumin, 1/2 tsp. sea salt, 3 Tbsp. lemon juice (preferably fresh, but bottled can be used if or when necessary), 1 cube frozen garlic (or one clove fresh garlic), 1 Tbsp. cold water.
Combine all ingredients in the bowl of the food processor, which has been fitted with the S-blade. Puree till smooth and creamy, at least one minute.
Serve with homemade challah (the best way to enjoy it!), crackers, or as a side dip for sliced veggies or as a salad topper.
Green Olive Dip
1 – 10oz. jar manzanilla olives with pimento, well-drained, 2 cubes frozen garlic, 2 tsp. sugar, dash black pepper, 2 heaping spoons (preferably low-fat) mayonnaise.
Combine all ingredients in the bowl of the food processor, which has been fitted with the S-blade. Puree till smooth and creamy.
Serve with homemade challah, crackers, as a dip for sliced veggies, or as a salad topper.