Hummus and Olive Dips

Hummus, Olive & Curry Dips

Hummus Dip

2 cans chick peas 1/2 cup yogurt

1/3 cup sesame paste 1 tsp. cumin+

grated peel of 1 lemon 1/2 tsp fresh ground pepper

1/4 cup lemon juice 1/3 cup parsley, chopped

3 cloves garlic, chopped 2-3 tbsp. capers

1 1/2 tsp. salt 6-8 pita breads - optional*

Mix all together in food processor .

Serve with pita bread* or seasame crackers.

For pita chips: cut pitas into 8 triangles each. Place on cookie sheet.

Bake in oven 300F. for @8-10 mins until just crisp.

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Olivada

3/4 cup Calamata Olives 2 tbsp capers.

3/4 cup canned black olives 1/4 cup olive oil

3 cloves garlic 1/4 cup parsley

Combine all in food processor. Make a day ahead and/or store for 3-4 days in the refridgerator.

Serve with toasted bagette slices or crackers.

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Curried Cream Cheese Chutney Dip

8 oz. Cream Cheese

1/3 -1/2 Cup yogurt or sour cream

2-3 tsp. curry powder

1-2 tsp. cumin powder

1/2 tsp. worchester sauce

3-4 Tbsp. Chopped green onions or onions

1/3 Cup Coconut

1/2 Cup Raisins

1/2 Cup chopped Cashews

1/4 Cup mango chutney (Major Grey’s) plus 1/2 cup chutney for topping.

Blend first 5 ingredients together with a mixer. Fold in the remaining 5 ingredients.

Chill. Mold on plate when ready to serve.

Pour 1/2 Cup chutney over top and serve with crackers