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