Tapenade with GiNiT Thyme

Makes 1  bowl

Ingredients:

200g pitted black olives – drained and rinsed in cool water to remove excess salt

1 medium clove garlic, minced

2 Tbsp extra virgin olive oil

2 Tbsp lemon juice – or more to taste

2 tsp GiNiT Thyme

To Prepare:

After draining the brine off olives, rinse well in cool water to remove excess salt and drain.  Place olives and other ingredients into a blender or food processor and pulse until the olives are cut into small pieces, or smooth – personal preference prevails.

Serving Suggestion:

Tapenade – such a beautiful accompaniment. It is great as a dip on a mezze platter, over baked potatoes with a spoon of sour cream / thick yoghurt or anywhere you need the rich saltiness of olives.

Note:

Tapenade traditionally makes use of capers and anchovies.  In all the years we have made tapenade, we have not ever harmed a caper or an anchovy in the making thereof. 🙂 Often times, rosemary is also included in tapenade, but due to our GiNiT Spices containing juniper, which has similar piney notes, we omit the rosemary from our tapenade.

Baba Ganoush / Baba Ghanoush

Makes 1 bowl

Ingredients:

+-200g eggplant / aubergine – sliced (1cm thick) and pan roasted with coconut oil and a sprinkling of salt, until soft and deep golden brown

1 medium clove garlic, minced

1 – 2 Tbsp lemon juice – to taste

1 tsp GiNiT Original

Optional:

1 -2 Tbsp tahini – adds additional depth of flavour and nutty notes

To Prepare:

Once the eggplant / aubergine is cooked and cooled slightly, place all ingredients into a blender or food processor and blend until a smooth, creamy texture is achieved.  Taste and adjust seasoning, if required.

Serving Suggestion:

Baba Ganoush is great as a dip or a spread on a mezze platter, in a wrap or burger.  This recipe, without the tahini, was mildly sweet with rich deep earthy notes.

Note:

Tahini is a traditional ingredient in Baba Ganoush, but it is not often a pantry item; it is however, a fantastic inclusion in this recipe. GiNiT Sage would work equally well with this recipe.

Hummus with GiNiT Chilli

Makes 1 large bowl

Ingredients:

1 can chickpeas / garbanzo beans (or home cooked equivalent) – strain off liquid (aquafaba) into a jug for use in blending

1 medium clove garlic, minced

2 Tbsp extra virgin olive oil

2 Tbsp lemon juice – or more to taste

2 tsp GiNiT Chilli

salt to taste

Optional:

1/4 cup (60ml) tahini – adds additional depth of flavour and nutty notes

To Prepare:

Place all ingredients into a blender or food processor and blend until smooth. Use as much of the chickpea liquid (aquafaba) as needed to make a good dipping consistency.

Serving Suggestion:

Hummus is great as a dip or a spread on a mezze platter, in a wrap or burger.

Note:

If the skins / membranes of the chickpeas (garbanzo beans) are removed before blending, a smoother product will result. Tahini is a traditional ingredient in hummus, but it is not often a pantry item; it is however, a fantastic inclusion in hummus. For a milder hummus, chickpeas (garbanzo beans) can be substituted with butter beans or black eyed beans.