Mediterranean Party Platter

This Mediterranean party platter is all you need for a delightful dining experience, al fresco, this summer. Try our fail-proof tip for the creamiest hummus that features an extra flavor boost from roasted garlic cloves and sesame oil. Add homemade grilled pita bread and fresh veggies for a very tasty, shared summertime table.

Mediterranean Party Platter

Homemade Pita Bread:
1 cup warm water
1 packet active yeast, or 2-1/4 teaspoons
2-1/2 to 3 cups flour
1 teaspoon Kosher salt
1/2 teaspoon sugar
2 tablespoons olive oil, plus extra for oiling bowl

Directions:
1. In the bowl of a stand mixer, pour in the warm water and sprinkle the yeast on top. Allow the yeast to hydrate and bloom by leaving undisturbed for 2-3 minutes.

2. Add one cup of flour and the sugar to the yeast and water. Mix on low speed with the paddle attachment for about 1 minute or until evenly combined. Let the beginning batter stand for about 20 minutes for further yeast development.

3. After this rest, many bubbles will have formed. Add the salt and olive oil to the batter. On low speed, slowly add an additional 1-1/2 cups of the flour.

4. Continue to mix and add 2-4 tablespoons of additional flour until a soft dough ball has formed. The dough should be "springy," and not too sticky.

5. Remove the dough from the mixer and knead on a lightly floured surface until the dough forms a nice, well-rounded ball.

6. Clean the mixing bowl, then drizzle a little olive oil and coat the inside of the bowl. Place the dough into the bowl, turn it to coat all surfaces with the olive oil. Cover, and let rise for 2 hours or until doubled in size.

7. Remove the risen dough from the bowl, and pat into a flat disk. Divide the disk into 8 equal sections with a dough cutter or large chef's knife.

8. Form each section into its own small ball by folding the dough until a neat ball has been formed.

9. Place the 8 individual balls on a lightly floured surface and cover with plastic wrap for 30 minutes and let rise again.

10. Once the individual dough balls have risen, remove a single ball and gently roll into a 8” circle, or until the dough is about 1/4” thick.

11. Preheat a well-oiled cast-iron grill pan on the stovetop over medium-high heat.

12. Place the rolled out dough pieces in the heated pan, and watch it puff up. Turn until each side is slightly golden, about 3 minutes per side. Cut into wedges and serve with roasted garlic hummus.

Roasted Garlic and Sesame Hummus:
1 can (15 oz) chickpeas, rinsed and drained
3/4 teaspoon baking soda
1/4 cup, plus 1 tablespoon fresh lemon juice (about 1 large lemon)
1/4 cup, olive oil
1/2 cup tahini
1/2 teaspoon Kosher salt
1/2 teaspoon toasted sesame oil
1 small clove fresh garlic, finely minced
5 cloves roasted garlic

Garnish:
Sumac
Toasted Sesame seeds
Fresh parsley, chopped
Olive oil, for drizzling

Directions:
1. In a medium pot, add the chickpeas and baking soda. Cover the chickpeas with an 2-3 inches of water and cook over high heat, bringing the water to a rolling boil. Slightly reduce the heat and keep the chickpeas cooking over a low boil for 20-30 minutes until they are very soft and their skins are falling off. Strain and rinse chickpeas in cold water, shifting and turning them to risen off any baking soda residue. Continue to rinse under cold water until chickpeas are back to room temperature.

2. In a large food processor blend the cooked chickpeas until smooth.

3. Drizzle in the lemon juice, olive oil, tahini, Kosher salt, sesame oil, garlic, and roasted garlic. Blend until smooth, scraping down the sides as needed.

4. Garnish sumac, toasted sesame seeds, fresh parsley, and a healthy splash of olive oil. Serve with pita bread, olives, cucumbers, tomatoes, peppers, snap peas, and marinated feta cheese. Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Spicy Chickpea Soup with Ginger and Spinach

As the weather begins to shift and evenings become increasingly cooler, we find ourselves craving rich, satisfying soups. This recipes showcases the mighty chickpea with all of its nutritional power in a flavorful, hearty soup! The warm spices and coconut milk add deep flavors to this fabulous dish. We’re sure that you’ll be adding this recipe to your cool weather menu rotation.

Spicy Chickpea Soup with Ginger and Spinach
Serves 6 - 8

Ingredients:
1/4 cup extra virgin olive oil, plus 1 tablespoon
1 large onion, diced
3 small carrots, chopped
6 cloves garlic, finely chopped
1" piece fresh ginger, peeled and finely grated
3 cans (15.5 oz) chickpeas
1 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1 can (14.5 oz) crushed tomatoes
1 can (14 oz) full fat coconut milk
4 cups vegetable broth
2 cups baby spinach, trimmed

Garnishes:
Plain Greek yogurt
Olive oil for drizzling on top

Serve with:
Wedges of pita bread

Directions:
1. In a large Dutch oven, heat 1/4 cup of olive oil over medium heat. Add the onion and carrots and sauté until the carrot is soft and the onion is translucent, roughly 5 minutes. Add the garlic and ginger and sauté for another 5 minutes.

2. Set aside 1 cup of the chickpeas. Add the remaining chickpeas to the Dutch oven with the onion, garlic, carrot, and ginger. Add the cumin, cayenne, turmeric, and paprika and continue cooking, stirring occasionally until the chickpeas begin to brown and break down, about 5 minutes. Use a potato masher to press and mash the chickpeas until about half of them they break down. This will nicely thicken the soup.

3. Add the crushed tomatoes, coconut milk, vegetable broth, salt, and pepper. Cover and simmer ingredients for about 30 minutes, until the soup thickens and the flavors are incorporated.

4. Meanwhile, heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Add the reserved cup of chickpeas and cook until they begin to crisp, about 5-8 minutes, stirring occasionally to heat evenly. Season with a pinch of salt and pepper and set aside.

5. Once the soup has thickened, remove from heat and stir in the spinach. Add additional salt and pepper to taste. Garnish with Greek yogurt and a drizzle of olive oil. Sprinkle the crispy chickpeas on top of the soup, and serve with wedges of pita bread.

Super Snacks! Three Mediterranean Dips

These Mediterranean dips are perfect for a healthy snack, light meal, or a game time party! IN THIS ISSUE, we feature three easy dips made to share - a very creamy classic hummus, a rich, roasted red pepper and walnut dip called Muhammara, and a smoky Baba Ganoush. Time to kick off a little delicious dipping!

Build a Healthy Meal with Dinner Bowls

Loaded with more energizing goodies than a traditional salad, the trend of "healthy bowls" is a delicious and filling answer to "what's for dinner?" We like to carefully prepare our ingredients, and arrange them artfully in little clusters for curated bites of tasty awesomeness. IN THIS ISSUE, we present three super healthy recipes featuring an array of vegetables, protein sources, whole grains, and very flavorful dressings. Cheers to a healthy and wholesome New Year!