Harpist -- Harp Technician
'Lyon & Healy and Salvi Certified' Harp Technician
Hummus, Olive & Curry Dips
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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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