Fresh-Pressed Olive Oil Club
Explore Recipes Appetizers Page 6

Pumpkin Hummus

Posted on by The Olive Oil Hunter

This hummus twist has a sweet, seasonal spin—great with vegetable chips, crudités, crackers, or pita.

Ingredients

  • One 15.5-ounce can chickpeas
  • 1 cup pumpkin purée (not pie filling)
  • 1 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 3 cloves garlic, peeled and coarsely chopped
  • Roasted pumpkin seeds (pepitas), for garnish
  • Paprika, for garnish

Directions

Step 1

Place all the ingredients (except garnishes) in a food processor and process until smooth and creamy. Add a dash of water if the hummus is too thick, and adjust seasonings to your taste.

Step 2

Once it’s ready, spread the hummus in a bowl and garnish with a generous drizzle of olive oil, pumpkin seeds, and a light dusting of paprika.

Serves 4 as an appetizer — Recipe adapted from littlesunnykitchen.com

Squash and Kale Toasts

Posted on by The Olive Oil Hunter

Creamy delicata squash pairs perfectly with Tuscan (aka Dinosaur or Black) kale. Need heat? Red pepper flakes!

Ingredients

  • 2 small delicata squash
  • 1/4 cup extra virgin olive oil, plus extra for brushing the bread
  • Coarse salt (kosher or sea) and freshly ground pepper
  • 1 pound Tuscan kale, thick stems and ribs discarded, leaves coarsely chopped
  • 2 tablespoons water
  • 1/4 teaspoon hot red pepper flakes (optional)
  • 4 garlic cloves, peeled and thinly sliced
  • Eight 1/2-inch-thick slices of coarse bread
  • 4 ounces shaved Parmigiano-Reggiano cheese

Directions

Step 1

Preheat the oven to 400˚F.

Step 2

Peel the squash and halve each lengthwise, then seed and slice crosswise into 1/2-inch-thick slices.

Step 3

Preheat the oven to 350°F. In a medium bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for about 30 minutes, turning once, until tender and lightly browned.

Step 4

In a large skillet, heat 2 tablespoons of the remaining olive oil; add the water and hot red pepper flakes, if using. Add the kale. Cook the kale until it’s wilted, about 8 minutes. Add the garlic slices and cook until the kale is tender, about 3 minutes longer. Season the kale with salt and pepper. Add the squash and toss gently to combine.

Makes 8 toasts — Recipe adapted from Food and Wine, March 2011

Garlic and Lemon Aioli with Fresh Asparagus

Posted on by The Olive Oil Hunter

This is a recipe my wife, Meghan, and I enjoy as an appetizer when asparagus is in season. We use a Microplane to grate the lemon zest and garlic.

Ingredients

  • 1 bunch fresh asparagus, tough ends removed, preferably thicker stalks
  • 1/2 cup mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh and finely grated lemon zest 1 teaspoon fresh lemon juice, or more to taste
  • 1 to 2 cloves garlic, peeled and finely grated 2 teaspoons Dijon mustard
  • 1 teaspoon whole grain mustard
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Roast, grill, or blanch the asparagus until tender. (The time will depend on the thickness of the asparagus.) Set aside.

Step 2

Make the aioli: Combine all the ingredients in a small mixing bowl and whisk to combine. Cover and refrigerate if not using immediately. Transfer to an attractive bowl and serve with the asparagus.

Serves 2 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Black Bean Dip

Posted on by The Olive Oil Hunter

We love appetizers that can be assembled quickly. This recipe uses ingredients you likely have on hand. No fresh jalapeños? Pickled ones can be used, too.

Ingredients

  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 small yellow onions, peeled and coarsely chopped
  • 4 cloves garlic, peeled and coarsely chopped
  • 1 to 2 jalapeño chiles, seeded and coarsely chopped
  • Two 15.5-ounce cans black beans, rinsed and drained
  • 1 1/2 teaspoons coarse salt (kosher or sea)
  • 1/2 teaspoon ground cumin
  • 2 tablespoons fresh lime juice, or to taste
  • 3 tablespoons water
  • 1/4 cup fresh chopped cilantro, plus more for garnish
  • Tortilla chips and/or crudités, for serving

Directions

Step 1

Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic, and jalapeños, and cook, stirring occasionally, until very soft, about 10 minutes. Do not
brown.

Step 2

Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water, and cilantro. Blend until smooth. If the dip is too thick, add more water or lime juice, a tablespoon at a time, to thin it out.

Step 3

Taste and adjust the seasonings, then transfer the dip to a serving bowl. Drizzle with extra virgin olive oil. Serve warm, cold, or at room temperature with tortilla chips and/or crudités.

Serves 6 — Recipe adapted from onceuponachef.com