Spicy Red Pepper Dip

Spicy Red Pepper Dip
Sharon via Big Flavors of the Hot Sun cookbook

1 jar roasted red peppers
1-2  tbsp olive oil for sauting
1/2 onion (chopped)
1 garlic clove (minced)
1 tsp cumin
1 tbsp minced hot pepper (use jalapenos, thai chili pepper, habanero, whatever you have)
3 tbsp olive oil
3 tbsp molasses
1 tbsp pomegranate molasses for drizzling (regular can be substituted)
1/4 cup italian parsley (fresh italian parsley flat leaf)
2 tbsp lime juice
salt and pepper
Pita and toast points

Saute onions until softened, about 5 minutes. Add the hot peppers, cumin and garlic and cook 1-2 minutes more. In a food processor or blender, combine all the ingredients and pulse until it's blended. Adjust seasonings to taste.Chill before serving (but my guys wouldn't wait that long, they ate it warm)
For pita and toast points, brush olive oil on pita bread and/or Italian bread slices, cut into wedges and toast in the oven or a toaster oven until golden.

Umami Butter

Umami Butter
Recipe source: own creation
Prep time: ~10 min.
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Ingredients (yields ~300 g butter):
*250 g soft butter, unsalted
*~10 g fresh herbs (basil, parsley, thyme, chives)
*2 garlic cloves
*~20 g freshly grated parmesan
*zest of 1/2 an organic lemon
*~10 g anchovies (in oil)
*~10 g dried tomatoes (the softer kind)
*~10 g Kalamata olives (pits removed)
*1 tbsp tomato paste
*1 tbsp olive oil
*freshly ground black pepper
*freshly ground dried chili, optional/to taste

1 Make sure the butter has room temperature and is really soft. The shortcut I use,  if it is not: Cut the butter into small cubes and beat with your KitchenAid/flat beater until really soft and creamy - this may take some minutes. (more tips on how to soften butter from the kitchn )

2 Prepare and measure the ingredients: Wash, pad dry and finely chop the herbs, peel and finely chop the garliccloves, grate parmesan and lemon rind and finely chop anchovies, dried tomatoes and olives. Cream everything into the butter, add the tomato paste, the olive oil, some ground black pepper and chili and season to taste (no need to use salt!).

3 Fill into ramekins and chill. Or use right away, slather generously on thick slices of bread and toast in the oven until golden brown and crisp (takes very few minutes under the broiler, 180-200°C/355-390°F). Or chill until firm enough to form into a roll, then wrap into parchment paper or foil and chill (great for BBQs). Keeps in the fridge for at least 2 weeks.

From here.

Spinach and Feta Hummus

Spinach and Feta Hummus

30 ounces, weight Garbanzo Beans Drained
1-½ cup Fresh Spinach
8 ounces, weight Feta Cheese
⅓ cups Olive Oil
5 Tablespoons Lemon Juice
4 Tablespoons Tahini
2 Tablespoons Red Pepper Flakes
2 cloves Garlic, Peeled
2 teaspoons Salt

Combine the garbanzo beans, spinach, olive oil, lemon juice and tahini in a large food processor. Pulse until combined. Add the feta, red pepper flakes, garlic and salt. Pulse until combined. Taste and add salt or more red pepper flakes if desired.

From here. 

Zannie’s Black-Eyed Pea Dip

Zannie’s Black-Eyed Pea Dip

Ingredients

1 can (14-ounce) Can Black-eyed Peas
¼ whole Onion, Chopped Fine
¼ cups Sour Cream
8 slices Jarred Jalapenos
1 cup Grated Sharp Cheddar Cheese
3 Tablespoons Salsa
Hot Sauce, to taste
Salt And Black Pepper To Taste

Preparation Instructions

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.
Add all other ingredients, stirring to combine.
Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips!
*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they’re canned together.) If you do this, you can omit the extra jalapenos.

From here.