Vegetable Frittata W Hummus And Black Olives Recipes

OLIVE HUMMUS

Steps:

• To the bowl of a food processor or high-powered blender, add the chickpeas, tahini, lemon juice, garlic, and 1/2 teaspoon salt. Pulse, adding the liquid from the beans as needed to keep things moving, until the hummus is very smooth.
• Add the olives and pulse until chopped. I like to whirr them almost completely in; you may prefer a chunkier hummus. Taste and add additional salt if desired.
• Scoop into a serving bowl and top with additional sliced olives, a sprinkle of smoked paprika, and a drizzle of olive oil, if desired.
• Keeps refrigerated in an airtight container for 3-4 days.

GRILLED PIZZA WITH SPICY HUMMUS, VEGETABLES, GOAT CHEESE AND BLACK OLIVES

Steps:

• For the hummus:
• Place chickpeas, garlic, cayenne pepper, lemon juice, honey and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
• For the pizza:
• Heat the grill to high. Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side.
• Top each pizza with the spicy hummus. Arrange any or all of the veggies on top of the hummus and top with the goat cheese. Season with salt, pepper and ancho powder. Place the bread back on the grill, close the cover and grill for 5 minutes to heat through. Remove and add black olives and fresh basil.
• In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.
• Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.

VEGETABLE FRITTATA W/ HUMMUS AND BLACK OLIVES

Steps:

• Quarter the red peppers, remove seeds and membrane and cook, skin side up, under a hot grill until the skin is black and blistered. Cool in a plastic bag, then peel. Cut the sweet potato into 1/2" slices and cook until tender, drain. Cut the eggplant into 1/2" slices. Heat 1 T. oil in a 9-inch round, high-sided frying pan and stir the leek and garlic until soft, about 1 minute. Add the zucchini and cook for another 2 minutes. Remove from pan and set aside. Heat the remaining oil in the same frying pan and cook the eggplant slices, in batches, for 1 minute each side or until golden. Line the base of the pan with half the eggplant and spread the leek over the top. Cover with the roasted red peppers, remaining eggplant and sweet potato. Combine the eggs, basil, parmesan and some black pepper in a jug, pour over the vegetables and cook on low heat for 15 minutes or until almost cooked through. Place the frying pan under a pre-heated grill for 2 to 3 minutes, until the frittata is golden and cooked. Cool for 10 minutes before inverting onto a cutting board. Trim edges and cut into 30 squares. Top with hummus and place half a black olive, skin side up, on top of hummus on each square. Serve cold or at room temperature.