Dip It! Read Online Free PDF Page A

the processor running, add ¼ cup of the oil, then enough of the bean liquid (about ¼ cup) to make the hummus smooth and fluffy. Season with salt and red pepper. Transfer to a bowl, cover, and refrigerate to blend the flavors, at least 1 hour, or up to 3 days.
    2. Mound the hummus in a serving bowl. Using the back of a tablespoon, make an indentation in the center, and fill it with a spoonful of oil. Sprinkle paprika over the top. Serve at room temperature.
HERBED HUMMUS Omit the cumin. Add 2 teaspoons chopped fresh thyme or rosemary or 2 tablespoons chopped fresh basil or cilantro to the hummus.
RED PEPPER HUMMUS Puree 1 roasted, peeled, and seeded red bell pepper (see page 12) with the beans.
    Wild Mushroom Caviar
    makes about 2 cups
    MAKE-AHEAD : The mushroom caviar can be prepared up to 2 days ahead.
    U biquitous on the appetizer menus of central Europe, mushroom caviar can be a bit predictable. In this version, a dash of dried porcini mushroom powder gives it a jolt of flavor. Cremini and shiitake mushrooms will lend an earthier taste than plain button mushrooms alone. Coarsely chop the mushrooms by hand before finely chopping in a food processor—you’ll get a more uniform result.
what to spread
Baguette slices • Crostini (page 180) • Pita bread wedges • Pita Toasts (page 179) • Cucumber slices
1 pound assorted mushrooms, such as cremini and stemmed shiitakes, coarsely chopped
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
2 teaspoons dried porcini mushroom powder (see page 11)
1 tablespoon chopped fresh dill, plus more for garnish
cup finely chopped shallots
cup sour cream, plus more for garnish
teaspoon ground hot red (cayenne) pepper
Salt and freshly ground black pepper to taste
    1. Pulse the mushrooms in a food processor until finely chopped but not pureed.
    2. Melt the butter in a large skillet over medium-high heat. Add the mushrooms, then stir in the lemon juice, being sure to mix well (the lemon juice prevents the mushrooms from turning dark), the mushroom powder, and dill. Cook uncovered, stirring often, until the mushrooms give off their juices and they evaporate, about 6 minutes. Stir in the shallots and cook until softened, about 2 minutes. Remove from the heat and let cool completely.
    3. Transfer the mushrooms to a bowl. Stir in the sour cream and red pepper. Season with salt and black pepper. Cover and refrigerate until chilled, at least 2 hours, or up to 2 days.
    4. Transfer to a serving bowl and top with a dollop of sour cream. Sprinkle with chopped dill. Serve chilled or at room temperature, with a small knife for spreading.
    Green Olivada
    makes about 1 cup
    MAKE-AHEAD : The olivada can be prepared up to 1 week ahead.
    A t first glance, olivada and tapenade seem almost similar: both are highly seasoned olive pastes. However, tapenade must always include capers (in Provençal dialect, caper is tapenado). Great olivada requires great green olives, so look for the meatiest, most flavorful green ones available.
what to dip
Baguette slices • Crostini (page 180) • Breadsticks, store-bought or homemade (page 184) • Flatbread crisps • Cherry tomatoes • Green beans, prepared for dipping (see page 86) • Tiny new potatoes, cooked (see page 87) • Red bell pepper strips • Zucchini rounds
1 cup pitted and coarsely chopped Mediterranean green olives
2 teaspoons fresh lemon juice
1 teaspoon finely chopped fresh rosemary
1 teaspoon anchovy paste
1 garlic clove, crushed through a press
¼ teaspoon crushed hot red pepper
cup extra-virgin olive oil
    1. Combine the olives, lemon juice, rosemary, anchovy paste, garlic, and crushed red pepper in a food processorand process until smooth. With the processor running, slowly add the oil and process until smooth. Transfer to a bowl, cover, and refrigerate to blend the flavors, at least 2 hours, or up to 1 week (if refrigerating for longer than 2 days, cover the tapenade with a thin film of olive oil)
    2. Transfer to a serving bowl. Serve