Williams-Sonoma 56-OZ Manuel D'utilisateur page 9

RECIPES
DIPS & SPREADS
HUMMUS
Prep Time: 20 minutes
Servings: 6
Ingredients:
1 Can chickpeas, drained 4 Tbs. extra-virgin olive oil
and rinsed
4-5 garlic cloves, minced
1/2 cup fresh lemon juice,
3/4 tsp. salt, plus more
plus more as needed
as needed
1/2 cup tahini
Directions:
In blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic,
the 3/4 tsp. salt and the cumin. Process until a soft, creamy paste forms, adding a bit of water and lemon
juice to loosen the texture, if necessary. Taste and add more lemon juice and salt, if needed.
Transfer the purée to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle with the remaining 1 Tbs. olive oil. Sprinkle with the cilantro and paprika (if desired).
Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998).
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1/4 tsp. ground cumin
2 tsp. chopped cilantro –
to garnish
Large pinch of paprika –
if desired
RECIPES
WHITE BEAN DIP WITH PITA
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Ingredients:
4 Tbs. olive oil 1 can (15 1/2 oz.) cannellini
beans or white navy beans,
4 to 6 fresh sage leaves,
drained and rinsed
finely chopped
1 shallot, very finely chopped
1 garlic clove,
very finely chopped 2 tsp. fresh lemon juice
1/4 tsp. salt
Directions:
Make the dip
Preheat an oven to 300°F.
In a small fry pan over medium-low heat, warm 1 Tbs. of the olive oil. Add fresh sage and garlic,
stir and remove from the heat.
In a blender, combine the beans and shallot and blend until smooth. Transfer to a bowl and stir
in the sautéed sage mixture, lemon juice, 1 Tbs. of the olive oil, the salt and pepper. Set aside to allow
the flavors to come together.
Warm the pita
Place the pita quarters on a baking sheet and brush both sides lightly with the remaining 2 Tbs. olive oil.
Sprinkle evenly with the dried sage. Transfer to the oven and heat until crisp and warmed through,
about 10 minutes.
Place the toasted pita on a small platter and serve alongside the bowl of bean dip.
Makes about 2 cups dip and 24 pita triangles.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).
Freshly ground pepper,
to taste
6 pita bread rounds,
each cut into quarters
1 tsp. dried sage
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