Red Pepper Hummus, Olive Tapenade and Parmesan Breadsticks.


  • 2 cloves garlic, minced
  • 1 3/4 cups cooked (or canned) garbanzo beans, drained
  • 1/3 cup tahini
  • 1/4 cup lemon juice
  •  3/4 cup roasted red peppers (deseeded1/2 cup fresh chopped basil
  • 1/4 teaspoon dried basil

In a food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until smooth. Add in the  roasted peppers and basil and process until the peppers and basil are finely chopped. Season to taste with salt and pepper. Chilling the hummus for a while will intensify the flavor.

Rosemary and Parmesan Cheese Breadsticks
 1 cup warm water
4 tablespoons butter (divided 3 & 1)
2 teaspoons salt
3 cups unbleached bread flour
2 tablespoons sugar
3 minced garlic cloves
2 tablespoons chopped rosemary
1 teaspoon italian seasoning
2 ¼ teaspoons active dry yeast
4 tablespoons parmesan cheese
Preheat oven to 350 degrees and grease a cookie sheet.
 In a mixer with a paddle combine water, 3 Tbs of the softened butter and yeast. Proof for a couple of minutes. Miix flour, salt, sugar,rosemary,  italian seasoning and garlic in a separate bowl . With the mixer set on low gradually add the flour mixture and mix until combined. Turn out on to lightly floured board and knead for 7 minutes.
 Cover and let rise for 60 minutes in a clean and oiled bowl turning the dough once to oil entire ball. Using a floured breadboard divide dough in half and then each half into 12 pieces and roll each piece into 10″ rope. Place 2″ apart on greased baking sheet. Cover and let the ropes rise a second time for approximately 30 minutes.
 Bake for about 20 minutes or until golden brown. Remove from oven and brush with the remaining tablespoon of butter  and top with parmesan.
    Olive Tapenade
   1 cup pitted olives
   4 anchovy fillets
   1 TBS drained capers
   1 garlic clove
   1/4 cup olive oil
   Put the first four ingredients into a food processor and process.
   Slowly dribble the olive oil in and pulse while doing so.
   Garnish and serve.