HUMMUS

You just can’t pass on hummus with a good olive oil to dip bread into and an entree or a snack.

Ingredients

  • 1/2 cup tahini (roasted, not raw)

  • 1/4 cup Chasney Estate extra virgin olive oil (plus more for garnishing)

  • 2 garlic cloves, mashed and roughly chopped

  • 2 (15-ounce) cans of chickpeas (garbanzo beans), drained

  • 1/4 cup lemon juice, freshly squeezed

  • 1/2 cup water

  • 1/2 teaspoon salt

  • Garnishes: A sprinkling of paprika, a swirl of olive oil, toasted pine nuts, and/or chopped parsley

Method

  1. Process the tahini and Chasney Estate Extra Virgin olive oil:

    In a food processor, combine the tahini and olive oil and pulse until smooth.

  2. Add the garlic, beans, lemon juice, water, and salt; process until smooth:

    Then add the garlic, garbanzo beans, lemon juice, 1/2 cup water and 1/2 teaspoon of salt. Process until smooth. The longer you process in the food processor, the smoother the hummus will be. Add more salt or lemon juice to taste.

  3. Serve:

    Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes—a little paprika, toasted pine nuts, or chopped fresh parsley.

    Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted pita bread.

    To toast pita bread, cut the pita bread into triangles, brush with Chasney Estate Extra Virgin olive oil and toast for 10 minutes in a 375°F oven, turning them over half-way through the cooking.

NUTRITION FACTS

(PER SERVING) 179 CALORIES, 11g FAT, 16g CARBS, 6g PROTEIN

Olive Paste

A version of tapenade without the anchovies so suitable for vegetarians and vegans. Perfect with cheese and crackers or just on your toast.

Olive Jam

This wonderful sweet savoury delight is wonderful on crackers and cheese. Or you can stuff raw mushrooms with peanut butter, a cheese like stilton or brie if you like a milder cheese. Then top with olive jam.


How to make carrot and orange soup.

This soup is lovely hot and cold, especially in summer.

Ingredients:

Olive Oil

Onion ( can use Leek)

Garlic or Chasney Estate Garlic Infused Extra Virgin Olive Oil

Carrots

Orange zest and juice

Stock of your choice ( vegetable or chicken bone broth)

Salt and pepper to taste.

Cooking Instructions:

Saute the onion and garlic in Estate EVOO until soft. Add in chopped peeled carrot pieces roughly the same size. Add some of the stock and cook until soft. Add more stock and blend with an immersion blender, or cool slightly before adding to a food processor. Add more stock if you prefer a thinner soup. Add the orange rind and the juice ,add the amount according to your taste . Add further seasoning if required, like more salt and pepper. Enjoy hot or cold with crusty bread. Sprinkle with toasted pumpkin and sesame seeds as a garnish.How to make carrot and orange soup.

This soup is lovely hot and cold, especially in summer.