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Tell Your Turkey to Hit the Road – to Greece…

Today’s International Inspiration for using up Thanksgiving leftovers will take us to Greece. This next recipe was inspired by a trip to a local taverna – by local I mean Northern NJ, where I live, not local as in Mykonos. This is my take on skordalia, a Greek potato and garlic dip. I have omitted the almonds because I try to keep my recipes as allergy free/friendly as possible. This dip can be served as an appetizer or a side with toasted pita, crackers, or crudité. You know, because you probably have some of those left over as well.

Greek Potato and Garlic Dip with Crudite

Ingredients

Baking Potatoes – 2 large

Garlic – 1 head (roasted)

Olive Oil – about ¼ cup (or as needed)

Lemon Zest and Juice – 1 lemon

Dill – 2-3 tbs. chopped

Salt – to taste

Crudite – any veggies you like cut into small pieces: celery, carrots, cucumbers, etc.

Directions

  1. Preheat oven to 400 degrees.
  2. Peel and chop potatoes into large pieces.
  3. Boil in salted water until cooked through.
  4. Cut the top of the head of garlic off to expose cloves. Drizzle garlic with olive oil and wrap in aluminum foil. Roast in oven until softened – about 30 minutes.
  5. In a food processor puree potatoes, 2-3 cloves of roasted garlic, lemon zest, at least 1 tsp. salt, about 1 tsp. of lemon juice, and half the dill. Drizzle in olive oil until you get the consistency you like.
  6. Taste and adjust seasonings.
  7. Spoon into large serving bowl and garnish with remaining dill.
  8. Serve with crudité.


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Veganomics – Hummus – Recipe

realishhummus

Okay, let’s just say that I LOVE hummus. It’s delicious, affordable, versatile, and crowd-pleasing. My husband and I have often made a meal of it with sliced veggies and pita bread or crackers.   I personally use dried beans almost exclusively, but in this case I often make an exception. The recipe below is very straightforward and easy to remember so that’s the one I’m providing. It’s basically one of everything: 1 can of beans, 1 clove of garlic, 1 tsp. tahini, 1 lemon. Olive oil and salt as needed. It’s extremely easy to double the recipe.   I wouldn’t make more than 2 cans worth (or ½ lb. dried) at a time as the food processor might not be able to accommodate more ingredients. You can also use this recipe if you have a mini-food-processor. The one of everything version is perfect. The only issue is that you can’t drizzle the olive oil while the processor is going. You have to add a little olive oil at a time and start and stop until you get the consistency you like.

Hummus

1 can of garbanzo beans (drained and rinsed)
or ¼ lb. of dried garbanzo beans (soaked, and cooked)
1 clove of garlic (or more to taste)
1 tsp. tahini
1-2 lemons – juice and zest (optional)
Olive oil as needed
Salt to taste

Wash and dry lemons and zest them. Crush and peel garlic clove. Add drained beans, tahini, salt, lemon zest, and lemon juice (to taste) to the food processor. I like lemony hummus so I use a lot of lemon. Start processor and drizzle in olive oil until you get the consistency you like. Adjust seasonings.  Serve with veggies, pita bread, crackers, chips. Hummus also makes a great sandwich or wrap. Spread bread with hummus and pile on whatever veggies you like.

Note: Tahini can have a seemingly high price tag when compared with the other ingredients. Keep in mind that a little goes a long way. It keeps in the fridge indefinitely, and even if you made hummus once a week, your supply would last from 6 months to 1 year. Also, you can skip it. It’s not mandatory but I think it adds a nice flavor. That being said, if I didn’t have tahini on hand, I would still make hummus.