Reserve a few garbanzo beans to use as a garnish later and place the rest in a bowl with lukewarm water. Rub the beans between your fingers to loosen up the skins, discard them and rinse again.
In a food processor or blender, purée the garbanzo beans, garlic, tahini, lemon juice, cumin, cayenne, pepper and salt. Process, using long pulses, until the mixture is fairly smooth and slightly fluffy.
Scrape the mixture off the sides of the food processor or blender in between pulses. Add the Kosterina Organic Extra Virgin Olive Oil and mix again. Taste and adjust the seasoning. If the spread is too thick, add a tablespoon of water and mix again.
Spread the hummus on the bottom of a 48-ounce glass bowl.
½ English cucumber peeled, seeded and grated
3 medium garlic cloves, finely minced or passed through the garlic press
Peel, seed and grate the cucumber. Place in a colander, sprinkle with some salt and let it sit for half an hour. Squeeze out the water by pressing the grated cucumber between the palms of your hand and move to a medium bowl.
Mince the garlic, cloves and dill and add to the cucumber.
Add the rest of the ingredients, season with salt and mix well.
Spread the tzatziki on top of the hummus in an even layer.
by Katerina (Katina) MountanosOctober 22, 20210 Comments
These protein-packed truffles are a delightful way to spend an afternoon with one of our favorite flavor combinations, almond butter and dark chocolate. They are quick to assemble and make for impressive gifts for teachers and neighbors, or to indulge in a midday treat.
by Katerina (Katina) MountanosOctober 11, 20210 Comments
Roasting veggies brings out their natural sweetness and preserves their vitamins and nutrients. Grilled halloumi adds rich, salty texture and flavor and sweet honey is the perfect counterpoint, making this delicious salad a seasonal showstopper!
by Katerina (Katina) MountanosSeptember 21, 20210 Comments
Grilled Shrimp Skewers require minimal effort--just a drizzle of Kosterina Greek Herb & Lemon Olive Oil and a few sprinkles of salt, pepper and dried oregano before they go on the grill. We love to serve them with our Panzanella salad, chock full of garden vegetables and super crunchy Kosterina croutons.