ROASTED EGGPLANT DIP
Slice a shallot and soak in red wine vinegar for 30 minutes.
Drizzle 3 eggplant with olive oil, sprinkle with salt and roast on a baking sheet, in a 350F oven for 15 to 20 minutes or until soft.
Remove and let cool. Cut in half, scrape out flesh and discard skin. Puree flesh with 1 can white beans, shallot and vinegar it marinated in. Add 1/2 tablespoon ground cumin, 1/2 teaspoon pink peppercorns and season with salt.
Scrape into serving dish, drizzle with red wine vinegar and sprinkle with pink peppercorns.
Recipe adapted from Garden and Gun, June/July 2015
4 garlic cloves, minced
1/2 teaspoon paprika
2 (15-ounce) cans garbanzo beans, drained
2/3 cup fresh lemon juice
1/2 cup tahini
5 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Add all ingredients to food processor, blend until smooth. Season with salt and pepper.
Recipe adapted from Bon Appetit, December 2002
SMOKY SQUASH DIP
2 tablespoons olive oil
1 teaspoon garlic, minced
1/2 cup toasted almonds
1/2 cup freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon smoky paprika
cilantro to taste
salt and freshly ground black pepper to taste
2 yellow squash, chopped
Add olive oil to food processor, then add garlic, almonds, lemon juice, smoky paprika, cilantro and salt and pepper, pulverizing well before adding squash. Process until smooth and creamy.
Recipe adapted from Arkansas Living, June 2014