Sun Valley Magazine / Summer 2008 / Tapas

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Tapas

Little Plates, BIG Flavor

(page 3 of 4)

Hummus

Recipe by Judy Lancaster­—my mom, my mentor, and the best cook I know.
2 cans of garbanzo beans
½ cup olive oil
6 cloves of garlic
2 tablespoons chopped mint or parsley (if doubling recipe, do not double this ingredient!)
1½-2 tablespoons sesame paste/tahini
(optional)
1¼ teaspoon salt
(I use Zatarain’s spice)
¼ cup lemon juice
(if doubling, 3 tablespoons)
6-8 jalapeño pepper slices
1 tablespoon jalapeño juice
1-2 teaspoons garlic powder

Drain and thoroughly wash garbanzos. Then put in a processor or blender with all ingredients. Blend well and serve. Serve with pita chips—cut pita rounds into wedges, brush with olive oil. Add minced garlic and toast.

Stuffed Figs

½ cup soft goat cheese
20 fresh figs, washed and
sliced lengthwise
5 wide, thin slices proscuitto,
cut into long strips
20 basil leaves
¼ cup balsamic vinegar
¼ cup olive oil

In a small saucepan, heat balsamic vinegar and cook until it is reduced by half. Set aside and let cool to room temp. Meanwhile, stuff figs with goat cheese and wrap with a basil leaf, then a proscuitto strip. Secure with a toothpick. Mix vinegar with olive oil and season with salt and pepper. Drizzle this mixture over figs and serve.

Side of Asparagus

Two bunches of asparagus
Sea salt
2 tablespoons butter
½ cup sliced almonds

Heat a large pot of water to a rolling boil. Trim asparagus. Place the asparagus in the water and blanch for 5 minutes or until they turn a really good bright green. Throughly drain the asparagus and run cold water over the asparagus to stop them from cooking. Heat the butter in a frying pan and add the sliced almonds. Cook for 3 minutes then add asparagus and salt to the pan. Cook for 3-5 minutes while coating the asparagus. Serve either warm or cold. >>>