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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Spreads & Dips

RECIPE: Strawberry Salsa

How about something special for National Strawberry Day (February 27th): strawberry salsa.

In addition to serving with tortilla chips, strawberry salsa is delicious over grilled chicken, fish or pork.

This recipes was adapted from TasteOfHome.com. You can customize it by adding other fruits to the strawberries. Mango, grapes, pineapple, pomegranate arils and stone fruits are a few options.

TIP: Wear disposable gloves when cutting and seeding hot chiles; then clean the cutting board and knife, wash your gloved hands and dispose of the gloves. Accidentally touching your eye with the most minute amount of capsaicin fom the chile is an experience you never want to have.

RECIPE: STRAWBERRY SALSA

Ingredients

  • 1 cup strawberries, chopped
  • 1/4 red onion, chopped
  • 1 jalapeño chile, seeded and chopped
  • 1 tablespoon cilantro, finely chopped
  • 1 tablespoon orange juice
  • 1.5 tablespoons lemon juice
  • 1 tbsp extra virgin olive oil (do not substitute)
  • Optional: green, orange, red or yellow bell pepper, diced
  • Salt and black pepper to taste
  •  

    strawberry-salsa-tasteofhome-230

    Strawberry salsa made with optional bell pepper. Photo courtesy Taste Of Home.

     

    Preparation

    1. COMBINE all the ingredients. Refrigerate and let the flavors meld for an hour or more.

    2. SERVE with chips or as a protein garnish.

     
    Variations

  • Chunky Strawberry Salsa With Quartered Cherry Tomatoes Recipe
  • Strawberry Mango Salsa Recipe
  • Strawberry Salsa With Grape Tomatoes & Corn Kernels Recipe
  • Strawberry Salsa With Plum Tomatoes Recipe
  •   

    Comments

    TIP OF THE DAY: Ways To Use Eggplant Caponata

    Caponata is a Sicilian eggplant relish or eggplant salad, made from capers, eggplant, onion, pine nuts and tomatoes, usually served as a side dish or relish, part of an antipasto. In Sicily it’s called capunata.

    As with any recipe, there are numerous variations, including the addition of carrots, celery, green bell peppers, olives, potatoes, or raisins.

    According to food writer Clifford A. Wright, the famed Italian dish may be of Spanish origin. He quotes the Sicilian food authority Pino Correnti, that the dish is derived from the Catalan word caponada, a similar type of relish

    Th Catalan word means “something tied together like vines.” In Sicily, it first appears in 1709. Another contender is the word capón; capón de galera is a gazpacho or a caponata-like dish.

    A Sicilian cuisine scholar, Giuseppe Coria, suggests that the word derives from the Latin caupo, tavern, which served cauponae, a tavern food for travelers.

    Wright notes: “The earliest recipe I am familiar with of … a kind of caponata is the cappone di galera alla siciliana in Francesco Leonardi’s L’Apicio Moderno (The Modern Apicius), published in 1790. Here is his recipe:

       

    salmon-on-caponata-olionyc-230

    Caponata moves from appetizer dip or spread to a sauce for fish or poultry. You can place the caponata on top of the protein or use it as a bed, as shown in this photo. Photo courtesy Olio e Piú | New York City.

     

    “Dip a few fresh new beans [freselle maiorchine, an esteemed bean from Majorca] in Malaga wine, then arrange them on a serving platter, and put over them a garnish of anchovy fillets and thin slices of tuna salami, rinsed of its salt, capers, pieces of citron zest, stoned olives, fried shrimp and squid, oysters poached slightly in their own liquid and several fillets of fried linguattola [Citharus linguatula, a kind of flatfish] until the platter is well garnished and full. At the moment of serving pour over it a sauce made as follows: in a mortar pound two ounces of peeled green pistachios soaked in olive oil, vinegar, and tarragon or vinegar, salt, and ground pepper.”

    Whatever the origin and ingredients, today’s caponata easily moves from antipasto relish (our grandmother favored it with crackers or toasted baguette slices) to the main plate.

    This delicious and healthful garnish adds bright color to pale proteins. It works well on grilled, poached or sautéed fish, poultry or tofu.
     
    RECIPE: EGGPLANT CAPONATA

    Use fresh tomatoes in season. In the off season, use diced, canned tomatoes.

    Caponata tastes best the day after it is made, once the flavors have had a chance to blend and mellow. The recipe can be made two days in advance and refrigerated, covered. It can also be frozen.

    You can serve caponata warm, chilled or at room temperature, or cold.

     

    eggplant-caponata-black-bass-davidburkefromagerie-230

    Grilled bass with eggplant caponata. Photo courtesy David Burke Fromagerie.

     

    Ingredients

  • 5 tablespoons olive oil
  • 1 eggplant (about 1-1/2-pounds), unpeeled, cut into 1/2-inch cubes
  • 1 medium onion, cubed
  • 4 large garlic cloves, chopped
  • 1 can (14-1/2-ounces) diced tomatoes with Italian seasonings, including the juice
  • 3 tablespoons red wine vinegar
  • 2 tablespoons capers, drained
  • 1/3 cup fresh basil, chopped
  • Pine nuts, toasted
  •  
    Preparation

    1. HEAT the oil in heavy pot over medium heat. Add the eggplant, onion and garlic. Sauté until the eggplant is soft and brown, about 15 minutes.

     
    Preparation

    1. HEAT the oil in heavy pot over medium heat. Add the eggplant, onion and garlic. Sauté until the eggplant is soft and brown, about 15 minutes.

    2. ADD the diced tomatoes, vinegar and drained capers. Cover and simmer until the eggplant and onion are very tender, about 12 minutes, stirring occasionally.

    3. SEASON the caponata to taste with salt and pepper. Mix in the basil. Transfer to a serving bowl. Sprinkle with toasted pine nuts.

    This recipe was adapted from Epicurious.com.

     
    MORE WAYS TO USE CAPONATA

  • On bruschetta or crostini (the difference).
  • On omelets (or as a filling), or other egg preparations.
  • In a grilled cheese sandwich or panini.
  • Atop pasta, rice or other grain.
  • In a baked potato.
  • In crêpes.
  • In tartlets or phyllo pockets.
  • In lettuce cups.
  •   

    Comments

    TREND: Sriracha, The New “It” Flavor

    Each year, we notice a hot new food trend. Often it’s a new flavor, blasting through everything from salad dressing to popcorn. Notable past flavor explosions like chipotle, jalapeño and wasabi introduced new kinds of heat to the American palate.

    The current “it” flavor seems to be sriracha.
     
    WHAT IS SRIRACHA?

    Sriracha, pronounced see-RAH-jah, is a Thai hot chili sauce. It’s made from red chiles, distilled vinegar, garlic, sugar and salt; and is aged for three months or longer.

    Unlike American hot sauces such as Tabasco, which are vinegar sauces that are infused with hot chiles, sriracha is primarily puréed chiles, making it a much thicker sauce.

    The sauce is named after the coastal city of Si Racha in eastern Thailand, where it was first made and marketed. Different brands can be found in the Asian aisle of many supermarkets and in Asian groceries.

    The most popular brand is Huy Fong Sriracha Hot Chili Sauce. It looks imported but it’s made by a California manufacturer (it was created in 1980 by Chinese-Vietnamese Californian). It has a large rooster logo in the center of the bottle. The rooster has been knocked off by Red Rooster Louisiana Hot Sauce, a product of Louisiana-based Bruce Foods.

    The History Of Sriracha Sauce

       

    fiery-sriracha-background-230

    Tribe adds Asian-style hot sauce to Middle Eastern hummus. Photo of new Fiery Sriracha Hummus courtesy Tribe.

     
    According to multiple sources, including an article in Bon Appétit, the sauce was made more than 80 years ago in by a local woman, Thanom Chakkapak. She initially made the condiment for her family, and then for friends, to enjoy with the local seafood (think of it as a much hotter counterpart to American cocktail sauce).

    As is a common story in the specialty food business, they encouraged her to sell it commercially—and it became the best-selling chile sauce in Thailand. In 1984, Ms. Chakkapak sold her business to a major food company, Thai Theparos Food Products.

    What’s the correct spelling: sriraja, si-racha, sriracha or siracha?

    According to Andrea Nguyen, who wrote the article for Bon Appétit: Since Thailand does not adhere to one romanization system for Thai words, many variants have emerged, chosen by manufacturers who have created their own version of the original sauce.

    However, the most commonly accepted spelling is sriracha.
     
    NEW PRODUCT: TRIBE LIMITED EDITION FIERY SRIRACHA HUMMUS

    Tribe’s latest hummus flavor, Limited Batch Fiery Sriracha, is heatint up the hummus category when it hits grocery store shelves later this month.

    In addition to blending sriracha sauce into the hummus, the flavor is topped with red pepper flakes for an extra splash of heat.

    Is America going flavor-crazy with its hummus? According to Tribe, non-traditional hummus flavors represented nearly half of total hummus sales in 2014! Discover more at TribeHummus.com.

     

    sriracha-lime-230

    Snack Factory has introduced Sriracha Lime
    Pretzel Crisps. Photo by Faith Tomases | THE
    NIBBLE.

     

    NEW PRODUCT: PRETZEL CRISPS IN SRIRACHI LIME

    Snack Factory Pretzel Crisps are one of our favorite ways to enjoy pretzels. We like them for dipping, topping and pairing with soups and salads.

    The brand’s bevy of flavors (Original, Buffalo Wing, Everything, Honey Mustard & Onion, Jalapeño Jack, Sesame) have been joined by new Sriracha Lime.

    Discover more at PretzelCrisps.com.
     
    More sriracha to watch for:

  • Rogue Ales has added a sriracha beer to its line-up.
  • UV Vodka has introduced sriracha-flavored vodka.
  • Kettle brands sells sriracha chips.
  • Heinz has just launched Sriracha Tomato Ketchup.
  • Jack Links and other beef jerky brands feature a sriracha flavor.
  • Sugar Plum and other chocolatiers are making sriracha-infused chocolates.
  • Even fast food is taking it on: Pizza Hut is offering a honey sriracha sauce, and Taco Bell has debuted the Sriracha Quesarito.
  •  
    And we wouldn’t be surprised if American mayonnaise manufacturers hop on the sriracha bandwagon, following the mainstream expansion of sriracha mayonnaise beyond Japanese markets. (It’s the mayo used in spicy rolls at sushi bars.)

      

    Comments

    VALENTINE RECIPE: Cherry Nut Dip Or Spread For Crackers Or Veggies

    Last year our suggestion of foods for a Valentine’s Day “pink party” was very well received. So we’ll build on that list of pink foods with another recipe this year.

    Here’s a dip from the Cherry Marketing Institute, made pink with cherry juice or the stronger cherry juice concentrate. You can also use this cherry recipe to celebrate Washington’s Birthday.

    After you make the dip, dilute the extra concentrate to make cherry juice for cocktails or mocktails, and freeze any leftovers into ice cubes and ice pops.

    Serve this dip with crackers, toasts or vegetables. We also enjoyed it atop cottage cheese.

    RECIPE: CHERRY NUT SPREAD

    Ingredients For 1 Cup (8 Appetizer Servings)

     

    pink-cherry-dip-cherrymktginst-230

    Cherry nut dip or spread. Photo courtesy ChooseCherries.com.

  • 1 package (8 ounces) regular or reduced fat cream cheese, softened
  • 3 tablespoons tart cherry juice concentrate
  • 2 tablespoons granulated sugar
  • 2 tablespoons chopped toasted pecans
  • 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried thyme)
  • Toasted bread or assorted crackers
  • Optional garnish: red microgreens*, pink peppercorns
  • Crackers, toasts, crudités
  •  

    Preparation

    1. COMBINE the cream cheese and tart cherry juice concentrate; mix until smooth. Stir in the sugar, pecans and thyme.

    2. REFRIGERATE, covered, 2 to 3 hours or longer, to allow flavors to blend.

    3. USE as a spread on toasted breads or as a dip for assorted crackers, with garnish as desired.

     
    *Amaranth, beet, cabbage, chard, kale, mustard, radish and mustard microgreens have red leaves, stems or both.

      

    Comments

    TIP OF THE DAY: Greek Layered Dip

    greek-7-layer-dip-foodnetwork-230

    This variation, from Cameron Curtis | The
    Food Network
    , uses artichoke hearts. Photo
    courtesy Food Network.

     

    How many times have you had a Mexican layered dip—a.k.a. Seven Layer Bean Dip or Seven Layer Taco Dip—a layering of chopped black olives, diced tomatos, grated Cheddar, guacamole, refried beans, sliced green onions and sour cream, served with tortilla chips?

    Sure, it’s popular. But for this year’s Super Bowl, how about a different spin: a seven layer Greek-style dip with pita chips? That’s what we’re making.

    Yo don’t need seven layers: You can choose as many or as few layers as you like. The one thing we personally insist on is layering the ingredients in a glass salad bowl, so everyone can enjoy the pretty layers before the chip-dippers get busy.

    PICK YOUR SEVEN LAYERS

    Spreads/Dips

  • Babaganoush
  • Hummus
  • Tzatziki
  •  
    Dairy

  • Feta cheese, crumbled
  • Plain Greek yogurt
  •  
    Vegetables

  • Artichoke hearts, well drained and chopped
  • Cucumbers, diced and seeded
  • Kalamata olives, chopped
  • Fresh tomatoes, chopped and seeded or sundried tomatoes, chopped
  • Red or yellow bell peppers, small dice
  • Chopped red onions or thinly sliced green onions
  •  
    Plus

  • Optional garnish: fresh dill, mint and/or parsley, snipped
  • Pita chips
  •  

    INDIVIDUAL LAYERED DIPS

    Here’s a simple recipe from Stacy’s Pita Chips. If you don’t have verrines (the small glasses in the photo), clear juice glasses or other appropriate vessels, you can buy plastic rocks cups (9 ounces).

    Ingredients

  • Hummus (you can use flavored hummus for one of the layers)
  • Tzatziki
  • Diced tomatoes (you can substitute red bell pepper when tomatoes are out of season)
  • Toppings: crumbled feta cheese, sliced black olives, minced red onion
  • Garnish: chiffonade of mint, pita chip
  •  
    Preparation

    1. PLACE a layer of hummus at the bottom of the glass, followed by a layer of tzatziki. Repeat.

     

    mini-layer-dip-stacyspitachips-230

    You can make layered dips as individual portions—a fun appetizer idea. Photo courtesy Stacy’s Pita Chips.

     

    2. ADD a layer of diced tomatoes. Top with the feta, olives, onion and mint. Crown with a pita chip.

      

    Comments

    RECIPE: Spreads With Wine

    butternut-goat-cheese-dip-mondavi-230

    Butternut squash spread, served warm. Photo
    courtesy Mondavi.

     

    If your crowd drinks red wine rather than beer during the Super Bowl, here are some dip ideas from Woodbridge by Robert Mondavi. The brand created recipes that go well with its Woodbridge by Robert Mondavi Pinot Noir and Cabernet Sauvignon. For good measure, a tablespoon of wine is added to each of the dips.

    If you’re a Super Bowl guest, offer to make the dip as well as bring the wine.

    RECIPE: ROASTED BUTTERNUT SQUASH & GOAT CHEESE SPREAD

    This dip is served warm.

    Ingredients For 4-6 Appetizer Servings

  • 1 pound butternut squash, cubed
  • 2 large carrots, peeled and chopped into large pieces
  • 3 bulbs garlic, diced
  • 2 tablespoons olive oil
  • 2 tablespoons pine nuts plus more for garnish
  • 2 tablespoons goat cheese plus more for garnish
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Pinot Noir
  • Zest of 1/2 lemon
  • Salt and pepper, to taste
  • Cayenne, to taste
  • Optional: 1 tablespoon fresh chives, finely chopped (we use scissors and snip them)
  • Plus:

  • Crackers and/or bread: baguette slices, ciabatta, pita triangles or other favorite
  •  

    Preparation

    1. PREHEAT the oven to 375°F.

    2. TOSS the first four ingredients in a medium bowl. Spread them out on a baking sheet and bake until the squash is fork tender, about 30 minutes.

    3. PLACE all ingredients in a food processor and pulse until smooth. Taste and adjust seasonings as necessary. (If you’re making the dip a day or more in advance, also taste and adjust when you’re ready to reheat it.)

    4. SPOON the dip into a serving bowl and top with extra pine nuts and goat cheese. Serve warm with the bread/crackers and a glass of Pinot Noir.

    TO MAKE IN ADVANCE: Hold back the goat cheese and pine nuts until you’re ready to reheat and serve. At the 25-minute mark, remove the dip from the oven and the sprinkle goat cheese and pine nuts over the top. Place it back in the oven on BROIL for the remaining 5 minutes to toast the pine nuts and warm the goat cheese.

     

    RECIPE: CARAMELIZED ONION SPREAD

    This dip is served at room temperature.

    Ingredients For 4-6 Appetizer Servings

  • 3 tablespoons unsalted butter
  • 1 large onion, sliced into half rings
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ teaspoon pepper
  • 1 tablespoon Cabernet Sauvignon
  • 8 ounces cream cheese, room temperature
  • ½ cup sour cream
  • ½ cup plain yogurt
  • 2 tablespoons chives, chopped
  •  
    Preparation

    1. MELT the butter over medium-low heat, then add the onions, salt, pepper and nutmeg. Slowly caramelize the onions by letting them sit for about 3 minutes, then stirring. Do not allow the onions to burn. If the pan gets too dry, add a small amount of water. When the onions are a rich brown color (about 30 minutes)…

     

    butternut-goat-and-caramelized-onion-mondavi-230

    Butternut squash spread, caramelized onion spread and some almond nibbles. Photo courtesy Mondavi. Photo courtesy Mondavi.

     

    2. ADD the Cabernet Sauvignon and cook for another three minutes or until the wine is completely absorbed. Remove the pan from the heat. Reserve 1-2 tablespoons of the caramelized onions for garnish.

    3. ADD the cream cheese, sour cream and yogurt to the bowl of an electric mixer and beat until smooth on medium low speed. Turn the mixer down to the lowest speed and add the onions. Add the seasonings to taste.

    4. GARNISH with the caramelized onions and chives and serve at room temperature.

    TO MAKE IN ADVANCE: Follow steps 1-3. Remove from the refrigerator 30 minutes to bring to room temperature. Garnish and serve.
     
    DIP OR SPREAD: THE DIFFERENCE

    Mondavi calls these recipes dips, but they’re actually spreads. What’s the difference?

    Both dip and spread call it like it is:

  • A spread is thicker and requires a knife to spread it, typically onto bread or crackers. If it requires a a knife, it’s a spread.
  • A dip is thinner and requires no utensil: Simply dip something into it—bread sticks, chips, crudités.
  •  
    Some recipes deliver a consistency between the two, and are dippable or spreadable. But if a chip breaks under the weight of the “dip,” it’s a spread.
      

    Comments

    TOP PICK OF THE WEEK: Blue Isle Mediterranean Yogurt Spread

    Following on the heels of the burgeoning Greek yogurt market, ready-to-eat yogurt dips and spreads are finally raising their hands.

    While some people like to putter over dips and spreads, making their favorite recipe or seeing what new flavors they can add to cream cheese, Greek yogurt or sour cream, others like to grab and something already made. We belong to both groups, depending on how hungry we are at the moment.

    For the latter group, Blue Isle Mediterranean Yogurt Spreads will be welcome. The product’s stated goal is “to raise the bar in the retail cream cheese category with superior flavors, functionality and nutrition.”

    The brand differentiates itself by promoting its healthy probiotics (or “good bacteria”) and their calcium-rich yogurt spreads as “the new cream cheese.”

    It is spreadable, like cream cheese. It’s also dippable.

    Compared to the leading cream cheese (that’s you, Philadelphia), Blue Isle has nearly 40% fewer calories and fat, with only 60 calories and 6g of fat per two-tablespoon serving. Like Philadelphia, it is certified kosher by OU. The company says that Blue Isle contains 180% less sodium per serving than the leading cream cheese. Who knew cream cheese was salty?

    Blue Isle is available in savory and sweet flavors:

  • Blueberry
  • French Onion
  • Honey
  • Original
  • Spicy Vegetable
  •    

    blue-isle-yogurt-spread-stack-230

    The new spread in town, made from probiotic Greek yogurt. Photo courtesy Karoun Dairies.

     

    In its debut year, Blue Isle Original won the 1st Place award from the American Cheese Society in the Labneh, Greek Style Yogurt, and Other Strained Yogurt Products category. It is made by family-owned Karoun Dairies.

     

    blue-isle-yogurt-spread-crudites-230

    While developed as a spread, Blue Isle is easily dippable. Photo courtesy Karoun Dairies.

     

    We enjoyed all of the flavors, alternately spreading them on bagels and using them to dip crudités. The sweet and savory flavors—a opposed to the plain Original—were equally beguiling. We look forward to experimenting with canapés and dessert canapes (using our Stackable Appetizer Maker device, loaf cakes with Honey Blue Isle and raspberry jam were a good start).

    Made from rBST-free California milk, you can:

  • Spread it on bagels, flatbread and toast
  • Blend it into deviled eggs and mashed potatoes
  • Thicken or garnish soup
  • Use it as a sandwich condiment
  •  

    The line is available at better supermarkets and natural food stores nationwide (partial list: Central Market, Fiesta Mart, Fred Meyer, The Fresh Market, Harmon’s, H-E-B, Jon’s Marketplace, Lucky’s, Mollie Stones, New Seasons, QFC, Strack and Van Til).

    The suggested retail price is $3.29 for an 8-ounce tub.

    Discover more at BlueIsleSpread.com.

     

      

    Comments

    TIP OF THE DAY: Bagna Càuda, A “Hot Bath” Dip With Garlic

    Bagna càuda, pronounced BON-ya COW-da, is a riff on crudités with dip. The name means “hot bath”; the dip is olive oil and butter, seasoned with garlic and anchovies and served hot. Bagna caôda is an alternative spelling.

    A dish from Italy’s Piedmont season, bagna càuda is served during the autumn and winter months, often as part of a Christmas Eve buffet. Why not try it on New Year’s Eve?

    Traditional dippers in Piedmont include artichokes, bell peppers, cardoons*, carrots, cauliflower, celery, fennel and green onions.

    In some parts of Piedmont, cream is used instead of butter; and hazelnut or walnut oil is substituted for the olive oil. If you’re in Alba, lucky you: There may be some truffles added to to the oil.

    Here’s the drill:

  • Heat the seasoned oil.
  • Provide slices of baguette to hold underneath the vegetable to catch the drippings and turn into its own snack.
  • To keep the oil warm, you can use a fondue pot with fondue forks for dipping. A flat cheese fondue pot works best, or a chafing dish on a hot plate or a brazier.
  •  

    bagna-cauda-finedininglovers-230r

    This bagna càuda is served in a regular dish, not a fondue pot. Photo courtesy FineDiningLovers.com; here’s their recipe.

     
    RECIPE: BAGNA CÀUDA DIP

    Ingredients

  • 6 large garlic cloves, chopped
  • 3/4 cup olive oil plus oil for browning
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 6-12 best quality anchovy fillets, well drained
  • 1 tablespoon minced parsley leaves
  • Optional: pinch of chile flakes
  • Salt and pepper to taste
  • Assorted fresh vegetables, cut into bite-size pieces
  • 1 baguette or similar loaf, sliced into 2-inch pieces
  •  
    Preparation

    1. BROWN the garlic cloves in some olive oil, about 5 minutes. Add the optional chile flakes before removing from the flame.

    2. BLEND the oil, butter, anchovies and garlic in a food processor until smooth. Transfer the dip to a medium saucepan, taste and season as desired.

    3. HEAT over a low flame for 15 minutes, stirring occasionally. Add to fondue pot or dish. Stir in the parsley right before serving.

    4. SERVE with crudités and bread.

     
    *Cardoons are relative of artichokes, and aren’t readily available in the U.S. they resemble celery.

      

    Comments

    PRODUCT: Tribe Harvest Carrot & Ginger Hummus

    Kudos to Tribe Hummus for advancing the enjoyment of this healthful spread and snack. In addition to a hefty standard line-up, the company continues to produce limited edition flavors to please the palate.

    The current limited edition, Limited Batch Herb Infused Olive Oil, is a delight, spiced with sesame seeds and za’atar† (also spelled zahtar), a spice blend that is very popular in Middle Eastern cuisines, including Israeli.

    Then there’s the new Farmers Market line, which currently includes:

  • Cucumber Tzatziki Hummus, with cucumber and dill
  • Harvest Carrot & Ginger Hummus, a favorite combination in winter soups
  • Vine Ripened Tomato & Basil Hummus, a newer version of the brand’s Sundried Tomato & Basil flavor
  •    

    tribe-carrot-ginger-230sq

    Harvest Carrot & Ginger, one of Tribe’s new Farmer’s Market flavors. Photo courtesy Tribe.

     
    *Flavors from the Tribe Originals Line: Classic Hummus, Cracked Chili Peppers, Everything Hummus, Extra Smooth Classic, Forty Spices, Lemon Rosemary Focaccia, Mediterranean Olive, Mediterranean Style, Roasted Garlic, Spicy Chipotle, Spicy Red Pepper, Sweet Roasted Red Peppers, Zesty Spice & Garlic. Classic, Roasted Garlic and Sweet Roasted Red Peppers are also available in organic versions.

    †Za’atar is actually the Arabic word for Lebanese oregano, a member of the mint family Lamiaceaea, that was known in antiquity as hyssop. The za’atar blend will vary by the blender, but includes dried thyme, oregano, marjoram, toasted sesame seeds and salt. Some blends add coriander, cumin, fennel seed or savory. A Palestinian variation includes caraway seeds. To these spices, the unique components of Lebanese oregano and sumac berries are added. The sumac, ground into a reddish-purple powder that is a popular spice in Middle Eastern cuisine, imparts a tart, fruity flavor that differentiates za’atar from other spice blends.

     

    carrot-hummus-plated-kaminsky-230

    Tribe’s Harvest Carrot & Ginger Hummus. Photo by Hannah Kaminsky | THE NIBBLE.

     

    The Harvest Carrot & Ginger Hummus, in particular, has a festive orange hue that looks especially nice for holiday snacking. Served with a platter of crudités, it’s a better-for-you option among the rich holiday fare.

    The orange color also fits right in with Halloween and the entire harvest season.

    If you’d like to make your own, here’s a reicpe:

    RECIPE: CARROT GINGER HUMMUS

    Prep time is 5 minutes, cook time is 5 minutes.
     
    Ingredients

  • 1 cup well-packed shredded carrots
  • 1 15-ounce can chickpeas, drained
  • 1/2 cup lemon juice (about two lemons)
  • 1/4 cup water
  • 1/4 cup tahini
  • 2 cloves garlic
  • 1 tablespoon grated ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • Garnish: snipped cilantro or parsley
  • Dippers: pita chips, baby carrots and other crudités
  • Preparation

    1. PLACE all ingredients in a food processor and pulse several times to coarsely chop. Then let food processor run for about 2 minutes until smooth.

    2. REMOVE hummus from food processor bowl to serving bowl, using a spatula. Serve with dippers of choice.

     
    CARROT TRIVIA

    Contrary to popular belief, baby carrots are not grown bite-sized. They are bred long and slender, and then cut into two-inch pieces and lathed to a uniform width.

    According to Web MD, carrots do, in fact, help with vision. They are high in vitamin A, a nutrient essential for good vision. Eating carrots provides the small amount of vitamin A needed for good vision. (Vitamin A is also be found in cheese, egg yolks, liver and milk.

      

    Comments

    TIP OF THE DAY: Easy Peanut Dipping Sauce

    summer-rolls-peanut-butter-sauce-lizziemabbot-ILPB-230r

    A three-ingredient peanut sauce. Photo
    courtesy Lizzie Mabbot | Lizzy Eats London.

     

    If you’re a fan of peanut sauce for dipping, making sesame noodles or drizzling over steamed vegetables, and diluted with salad oil for a salad dressing.

    While the preparation is simple—just combine the ingredients in a bowl and blend—depending on the recipe, you can spend more time or less time measuring ingredients.

    We discovered this super easy recipe version on ILovePeanutButter.com, contributed by blogger Lizzie Mabbot of Lizzy Eats London. She serves it with homemade summer rolls.

    RECIPE: EASY PEANUT SAUCE

    Ingredients

  • 3 tablespoons hoisin sauce
  • ¼ cup crunchy peanut butter
  • 2 tablespoons rice vinegar
  •  
    Preparation

    1. COMBINE the ingredients with a whisk. If sauce is too thick, add a little water.

     

     

    RECIPE: STANDARD PEANUT SAUCE

    This recipe, from McCormick, has more layers of flavor and takes a few more minutes to prepare—plus fish sauce and sesame oil, which you may not have on hand. McCormick uses it in their sesame noodles recipe.

    Ingredients

  • 1/3 cup crunchy peanut butter
  • 1/3 cup chicken stock
  • 3 tablespoons dry sherry
  • 2 tablespoons chives, chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  •  

    sesame-noodles-mccormick-230sq

    Seasame noodles with peanut sauce. Photo courtesy McCormick.

     

    Preparation

    1. PLACE all ingredients in a food processor. Cover and process until smooth.

      

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