Puréed pumpkin lightens up an otherwise-classic dip recipe.
Mediterranean Appetizers & Snacks
Three Mediterranean pantry staples—tapenade, hummus, and herbes de Provence—are used to make these individual appetizers that got high marks from the VT staff. Serve on a bed of greens dressed with balsamic vinaigrette, and follow with a vegetable-laced stew.
A Spanish delicacy with a gumdrop-like texture, membrillo is traditionally served with manchego cheese.
This party-worthy dip doubles as a delicious sandwich filling.
There’s no need for cheese when you use cilantro-laced hummus to hold pita quesadillas together. Serve with salsa.
When allowed to reduce or cook down, balsamic vinegar becomes slightly sweet and thick. Here, it adds full-bodied flavor to light, crunchy appetizers.
This classic Mediterranean recipe highlights two summertime treasures—artichokes and fresh tomatoes.
Muhammara, a popular Middle Eastern purée made from roasted red peppers, toasted walnuts, and pomegranate syrup, makes a nice alternative to hummus. If pomegranate syrup is unavailable, reduced pomegranate juice may be substituted. Simply simmer 2 cups pomegranate juice uncovered in a small saucepan over low heat until it is reduced to 1/4 cup.
Taking the tahini (sesame paste) out of this hummus variation makes it a low-fat dip that’s still full of flavor. Toasting whole cumin seeds and then grinding them to a powder adds a smoky flavor you can’t get from preground cumin. Serve with pita crisps and raw veggies.
30 minutes or fewer
You can’t go wrong with the combo of roasted red peppers and white
beans. Serve this dip with crisp vegetables or pita crisps.