Our oils certainly lend themselves to preparing gourmet dishes, as chefs from both Saratoga Springs and Burlington have demonstrated expertly in our in-store food demonstrations as well as in local restaurants. 

But, if you’re like me, sometimes you don’t feel up to preparing a gourmet dish at home and would rather take a slightly simpler route to satisfy your hunger. Here are two recipes - one for a dip, one for a chip - that are quick to prepare, but don’t overlook flavor in exchange for simplicity. 

Homemade hummus takes under 15 minutes to prepare and there are endless possibilities for flavor combinations. Any of our infused or fused olive oils can be used as the olive oil in a hummus recipe. For a citrusy flare, try the Blood Orange or Meyer Lemon oils. Looking for a spicy kick? Add a bit of our newest and hottest oil, Baklouti Green Chili, or our Chipotle oil, a favorite for a smoky spice flavor. If spicy isn’t your cup of tea - or, in this case, bowl of hummus - consider Garlic, Basil, or Gremolata oils. The following recipe uses one of our most popular varietals, the slightly fruity, slightly herbaceous Portuguese Cobrancosa.  

Portuguese Cobrancosa Hummus 

Ingredients:
16 oz can of chickpeas
1/4 cup liquid from chickpeas
1 1/2 tablespoons tahini
2 cloves garlic
1/2 teaspoon Himalayan Pink Sea Salt
2 tablespoons Portuguese Cobrancosa Extra Virgin Olive Oil

Directions:
After draining chickpeas and saving liquid in a separate bowl, blend chickpeas and all other ingredients in food processor on low speed until thoroughly mixed. Transfer hummus into a bowl and create a small well in the center of the hummus. Add a drizzle, about 1 tablespoon, of olive oil to the well. 

Measuring Olive Oil for Hummus 

The perfect complement to a delicious dip is a crunchy chip. Salt & Vinegar Chips, adding a bit of salty and tart flavor, seemed like just the thing to pair with the Cobrancosa Hummus. 

Salt & Vinegar Chips

Ingredients:
1 lb Red Gold potatoes
3 tablespoons Saratoga Olive Oil Co. Traditional White Balsamic Vinegar
1 1/2 tablespoons Spanish Arbequina Extra Virgin Olive Oil
1 teaspoon Himalayan Pink Sea Salt
1 teaspoon Northern Lights Spice

Directions: 
Wash potatoes thoroughly before slicing them into 1/8 inch slices using a mandolin. Add potato slices to a bowl of cold water to help reduce the starch. Arrange slices on a metal cookie sheet and brush Traditional White Balsamic Vinegar onto to the slices. Sprinkle with sea salt and spice. Bake at 400 for approximately 25 minutes, or until golden brown.

  Potato Slices

 

 

Cobrancosa Hummus

 

Have you tried making hummus with any Saratoga Olive Oil Co. oils? Share your recipe ideas and tricks in the comments.