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Dips 'n Spreads: Feta and Hummus

I've been going through my photos and have been running across all kinds of food porn: things I've made and taken pictures of but haven't had a chance to blog.  I'm sure you can relate. 

One of my "go-to" dinner party menus is to roast up a boneless leg of lamb and serve it will all kinds of Mediterranean inspired accompaniments: flat bread, olives, charred eggplant, lentils with herby yogurt...

Below is a triumverate of side dishes that I recently served along side a roast lamb dinner.  In the back are warmed black and green olives tossed with Herbes de Provence, In the foreground (left) is creamy and not-so-tangy Israeli sheep's milk feta crumbled into large chunks and topped with a chiffonade of mint, finely chopped parsley, freshly ground black pepper, and a thin drizzle of lemon-infused olive oil.  To the right is homemade hummus with a dusting of sumac and an extra swirl of fruity, extra-virgin olive oil.

Here's some warm flatbread...Dig in!
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[photo: Stefania Pomponi Butler]

August 06, 2006 in Appetizers/Antipasti/Nosh/Snacks, Misc., Vegetables |

Comments

Linda B

DROOOOL. I want to be invited to one of your dinner parties.

Posted by: Linda B | August 10, 2006 at 10:34 AM

The comments to this entry are closed.

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  • All-Clad cookware
    I use the stainless line. I love it because you can put it in the dishwasher. If you like to cook it is sooo worth it to have quality pots and pans. I recommend buying a set on sale and then filling in extras as you need them. (Watch for sales and specials.)
  • Cast Iron Skillet
    Please get rid of all your teflon-coated non-stick plans and get a cast iron skillet. I use mine for searing meat, poultry, and fish and then finishing off in the oven. In fact, get two cast iron skillets—one large enough to hold two ribeyes and a smaller, fried-egg-sized one for making...well...eggs.
  • Food Processor
    Quickly slice/shred veggies and cheese, make hummus or other spreads in a snap, and make pie crust without making a mess.
  • Global Knives
    I am partial to the 18 incher. Yep, I like big knives and I cannot lie. If you like to cook (or even if you don't) you deserve to have good knives. At least one.
  • Instant Hot Water Dispenser
    If you can't afford to have one built-in, this is a great alternative. It's nice to have boiling water at the push of a button to make tea, instant miso soup, or morning oatmeal for the kidlets.
  • Microplane Grater/Zester
    Use this to grate citrus zest, nutmeg, and cheese. You could get a coarser one, but you don't need to. I have one and I use it for everything.
  • Penzey's Spices
    A great resource for all your herb and spice needs.
  • Rice Cooker
    Every family should have one.
  • Silpat
    Silpat is a silicone mat used for baking. They come in various sizes. Items will not stick to it. It is a must for any home baker.
  • Stick or Immersion Blender
    It doesn't have to be fancy, but try and get the highest HP you can afford. I use my stick blender (+ attachments) for making salad dressing (weekly), pureeing soups, making babyfood, and whipping cream.

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