Garlic-Olive-Caper Spread "Tapenade"

1 cup Niçoise or Greek olives, rinsed and pitted
2 tablespoons capers
1 garlic clove, pressed
1/2-1 cup pine nuts
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon dried thyme or basil
1/4 teaspoon freshly ground black pepper
11/2-2 cups stemmed parsley

Using a mortar and pestle or food processor, blend all of the ingredients until the tapenade is just smooth enough to spread without becoming a paste. Tapenade will keep a week in the refrigerator and the flavor will intensify with age.

Makes 11/2 to 2 cups


From "Sundays At Moosewood Restaurant".

Curried Carrot Dip

1 pound carrots, peeled and cut into 1/2-inch chunks
1/4 cup roasted sunflower seeds (salted are okay, just add less salt)
2 teaspoons grapeseed or other vegetable oil
1/2 teaspoon minced garlic
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon fresh lemon juice

Bring a small pot of water to a boil. Boil the carrots for 7-10 minutes, until soft. Drain and let cool just until they're no longer steaming.

Place the sunflower seeds in a blender or food processor and process into crumbs. Add all remaining ingredients and blend until smooth, scrapping down the sides of the processor as you go. Taste for salt and adjust the spices and lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes).

Variation:
Caraway-Parsley-Carrot Dip: Omit the curry and cumin. Place 1/2 teaspoon of the caraway seeds in the food processor along with the sunflower seeds. Add 1/2 cup of loosely packed fresh parley after everything has been blended, and pulse until it is chopped finely.
 
Makes 2 cups

Caramelized Parsnip Spread

4 tbsp olive oil

3 parsnips, peeled and chopped into ½-inch pieces (about 3 cups)

4 garlic cloves

3 tbsp tahini

Juice of 2 lemon wedges

½ tsp salt

Black pepper

Combine 1 tbsp of the olive oil with the parsnips, 3 garlic cloves, and  ¾ cup water in a large skillet. Bring the mixture to a boil and cook, uncovered, until the water has evaporated, about 5 to 10 minutes.

Once the water has evaporated, the parsnips will begin to sauté, since the oil will not have evaporated. Reduce the heat to low and let the  parsnips caramelize until golden brown, stirring only when necessary to keep them from burning. If you want a sweeter hummus, let the parsnips brown quite a bit. Either way, the parsnips should be tender.

Transfer the mixture to a food processor or blender. Add the remaining garlic clove as well as 3 tablespoons water and the tahini. Blend until smooth. With the machine running, add the remaining 3 tablespoons olive oil. Season with lemon juice, salt, and freshly cracked black pepper.

Makes about 1 cup

From: Wild Flavors, Didi Emmons