Tag Archives: green olives

Adelia’s Roasted Pepper Hummus

4 Jun

Adelia was one of our hostesses during our trip to Paraguay. She is the wife of Chingolo and they have been members of our Devanand Yoga group since they lived in NYC many years ago. They moved back to their beloved Coronel Oviedo where they have several businesses including the hotel where we stayed at and they help run the Devanand Yoga Center of Coronel Oviedo too.

Adelia is one of the most welcoming people I know. She was always fixing something up for us to eat. Her kitchen may not that large, but her heart and love for cooking is immense. And she loves sharing how easy her recipes are, so we spend the better part of the two weeks we were in Paraguay exchanging recipes, or better said, she sharing and me writing her recipes so we would be able to replicate here in Puerto Rico.

One of the little treats she had for us one day was this hummus recipe… I tasted something peculiar, something I had tasted before, but I just couldn’t place in a hummus recipe. What is it Adelia??? “Oh, I just like to add some olives to my hummus recipe.” I ate this hummus every day until we finished it. I even had it for breakfast once… it is that good.

ADELIA’S ROASTED PEPPER HUMMUS

2 cans organic chickpeas, drained and rinsed well with filtered water
1/2 cup of Parmesan cheese
The juice of 2 limes
1 large roasted red pepper, I use the jarred kind
5 green olives, pitted or with pimiento
About 1/2 cup of olive oil – enough to make the mixture as creamy as possible
2 cloves of garlic, minced
¼ cup of water, optional
1 tsp paprika
Salt and pepper to taste
  1. Place chickpeas, cheese, garlic, lime juice, roasted pepper, olives, salt, pepper, paprika and some of the olive oil in a food processor.
  2. Process until the mixture is creamy. If the mixture looks mealy and not creamy as it should be, add the water and a bit more olive oil in small increments until you reach the creamy texture you seek.

The roasted peppers add a nice sweetness and the olives add an extra layer of saltiness that gives this hummus a different character. Let me know what you think of it.

We had this with rice crackers for a gluten-free alternative to pita chips or bread.

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Green Olive Olivata

24 Apr

This recipe comes from my friend Katherine… she brought this delicious green olive spread  to one of our weekly french sessions as an example of cuisine from Toulouse.  If this is not true “Toulousan” cuisine, then at least she makes it for her husband and in-laws from Toulouse regularly, which love the recipe very much.  Now we all love it too…

Olivata, just like a French tapenade, has olives as its base.  I call this recipe an olivata, because I heard Giada DiLaurentiis once say that a tapenade has anchovies and olivatas do not.  I have searched some confirmation to this fact on the internet and beyond and have not reached a clear verdict yet.  This recipe does not include anchovies; therefore it is an olivata to me.

 

 green-olive-tapenade1

GREEN OLIVE OLIVATA

About 10 large manzanilla pitted olives, but any large green olive will do…  just make sure they’re pitted
1 garlic clove
The juice of 1 lime
Freshly cracked pepper – about 5 grinds of a pepper mill
About ¼ cup olive oil
  1. I drain the olives and wash them a bit under running filtered water.  This will remove some of the saltiness.
  2. Place olives, garlic, lime juice and pepper in a food processor.  Pulse a few times to chop the olives and garlic well.
  3. Add the olive oil and let it run for about 10 seconds, until it gets to a finely chopped consistency.

 

Serve with crackers, toasted bread or as a sandwich spread…

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