Aioli, Hummus & Tapenade - Mediterranean Trio

Serve all with pita, toasted baguettes, or bread sticks.
Aioli – can simply be spread on bread, but is also great served as a dip with raw or grilled vegetables.
Hummus – keep cans of garbanzos in your pantry, this whip together very quickly for last minute guests
Tapenade – has intense flavor, great when used as a sandwich spread.

Aïoli the Mediterranean mayonnaise

    6 large    Garlic Cloves, peeled

     ½ tsp    Salt

    6 large    Egg Yolks, at room temperature

       2 tsp    Fresh Lemon Juice

   1¼ cup    Olive Oil

Place garlic cloves, salt, lemon juice, and egg yolks in a blender and process until smooth.  With the motor running, slowly drizzle the olive oil in.  When the mixture thickens to the consistency of mayonnaise, turn the blender off.  Over processing may cause the ingredients to break or curdle. May be kept in the refrigerator for up to 2 days.

Quick and Easy Hummus bi Tahini

      1 can    Garbanzo/Chickpeas with juice

                  Juice from a Lemon

   1/3 cup    Tahini Paste (sesame paste)

    1 clove    Garlic

        1 Tb    Olive Oil

      pinch    Cayenne Pepper

                  Salt to taste

Optional    flavor with one or all of the following: roasted red peppers or garlic,

                  cilantro & jalapeno, or smoky chipotle      

Place all ingredients in a food processor.  Purée.  The result should be a smooth, slightly grainy paste.  Taste to check balance of lemon juice and salt.

 

Tapenade

    ½ cup    Capers

      1 cup    Small Black Olives (Nicoise or Kalamata), pitted

      pinch    Dried Thyme

           ½    Dried Bay Leaf, crumbled

                  Salt & Pepper to taste

    ½ cup    Extra-Virgin Olive Oil

   squeeze    Lemon

 

Soak the capers for 20 minutes, grain and dry on paper towels.  Place all ingredients in a food processor and blend to a smooth paste.