My cookbook book club - Four Cooks One Book - is reviewing My Paris Kitchen by David Lebovitz right now. You'll have to go to www.fourcooksonebook.blogspot.com about a month from now if you want to see our review of the book. Here are a few appetizer ideas taken from the book that easily form part of a weekend lunch table. My kids love them all. I like the tapenade in particular, and the fish spread reminds me of a spread made by my grandfather. As for the hummus, it's easy and a perfect basic hummus recipe; the baking soda is the secret ingredient making it a fabulous texture.
Black Olive Tapenade
1-1/2 c black olives, pitted
2 cloves garlic, peeled and minced
1 tbsp capers, rinsed and squeezed dry
1 tsp finely chopped fresh thyme, or 1/2 teaspoon dried
2 anchovy fillets
1 tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
1/3 c olive oil
salt to taste
Pulse olives, garlic, capers, thyme, anchovies, lemon juice, and mustard in a food processor until they start to break down. Add olive oil and process until the mixture forms a slightly chunky paste. Add salt to taste. Will keep for up to 1 week in the refrigerator.
Hummus
1 c dried chickpeas or 2 cups canned chickpeas (drained and liquid reserved)
1/2 tsp b soda
9 tbsp tahini
4 tsp fresh squeezed lemon juice
2 cloves garlic, peeled and minced
1 1/2 tsp salt
For dried chickpeas:
Rinse dried chickpeas, put in a large saucepan, cover with cold water and soak overnight. Drain chickpeas and put back into saucepan with three times their volume of water. Add b soda.Cook at a low boil for 1-2 hours with lid ajar until tender. Remove from heat, drain and rinse under cold water, reserving the cooking liquid. Move the chickpeas around in the colander and pick out any loose skins.
To make hummus:
Puree tahini, lemon juice, garlic and salt in a food processor until smooth. Add chickpeas (tinned or freshly cooked) and puree until smooth. Taste and add more salt or lemon juice to taste. If it's too thick add some cooking water.
Serving suggestion - drizzle with olive oil and sprinkle with toasted pepitas and paprika.
Sardine Spread
1/4 c low fat cream cheese, at room temperature
3 tbsp butter, at room temperature
2 tins sardines, drained/bones removed
2 scallions, finely minced
1 tbsp capers, rinsed, squeezed dry and chopped
1 tbsp freshly squeezed lemon juice
3/4 tsp salt
1/8 tsp cayenne
Black pepper to taste
Mash together cream cheese and butter with a fork until smooth. Add sardines and mix well. Add scallions, capers, lemon juice, salt, cayenne and black pepper. Taste and add more salt, lemon juice, cayenne or pepper, if desired.
Cover bowl and refrigerate for at least 2 hours. Will keep for up to 4 days. Let come to room temperature before serving.
