Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [49]
ASPARAGUS-SPINACH DIP
MAKES ABOUT 3 CUPS
TIME: 20 MINUTES, PLUS CHILL TIME
A creamy, emerald dip that tickles your taste buds with the fresh tastes of springtime and a tangy kick from capers. Perfect for tank-top weather out on the porch, with a cold beer and some crackers. If we only had porches.
1 tablespoon olive oil
4 cloves garlic, chopped
1 pound asparagus, rough ends removed, cut into
2-inch lengths
1 pound spinach (about 2 bunches), washed well,
stems removed, chopped coarsely
⅓ cup water
1 cup raw cashews
3 tablespoons capers, with brine
salt to taste
Several pinches of freshly ground black pepper
1 tablespoon fresh lemon juice (from ½ lemon)
PREHEAT A large pan over medium heat. Sauté the garlic in the oil for about a minute, until fragrant, stirring to keep it from burning. Add the asparagus and water, cover, and bring to a boil. Let boil for about 5 minutes, until the asparagus is bright green. Lower the heat to medium. Add the spinach in batches, letting the leaves wilt so that there’s room in the pan for more. Cover the pan to make the wilting go faster; it should take about 3 minutes. Once all the spinach has been added, cook uncovered for about 5 minutes.
Meanwhile, put the cashews, capers, salt, and pepper in a food processor or blender and blend until the cashews are small, coarse crumbs. Scrape down the sides to make sure you get everything.
When the spinach is done cooking, add to the food processor and puree until relatively smooth. Try to get as much of the garlic from the pan as possible, and any remaining water. Add the lemon juice, adjust salt and pepper if necessary, and transfer to a container. Cover and chill for at least an hour.
A HUMMUS RECIPE
SERVES 4
TIME: 10 MINUTES , PLUS CHILL TIME
Hummus is to vegetarians and vegans what air is to the rest of humanity. Or at least for most of us living in New York City, this ubiquitous chickpea puree can be found at most any party, appetizer spread, tucked in a sandwich, or neatly stowed away in a little plastic container (alongside some pita and carrot sticks) for a light, portable lunch or snack at one’s desk.
Serve with practically any kind of bread or crisp vegetable. We especially love it paired with Sweet Basil Pesto Tapenade (page 65) and an assortment of breads and raw vegetables, for an exquisite summertime meal. Try one of the flavor variations for something different and fun. Be sure to try some “hummus for bagels” (just thick enough for shmearing) if you’ve never heard of such a combination before!
➣For convenience and speed, using canned chickpeas is the way to go, but for really smooth, fresh-tasting hummus, home-cooked beans can’t be beat. Check out the bean-cooking guide (page 43) for directions for preparing chickpeas from dried beans.
THE secret to really creamy hummus is to make it in a blender. It takes a little more work than using a food processor does, but the results are a smoother puree that resembles the good stuff served in Middle Eastern restaurants. Usually we find it helps to add more liquid (by the tablespoon), so take frequent breaks when blending to add a little more liquid and push the hummus around with a rubber spatula each time that you do. The break also allows you to taste and adjust the lemon juice, garlic, and salt as you prepare the hummus.
2 (15-ounce) cans chickpeas, drained and rinsed
⅓ cup olive oil
¼ cup fresh lemon juice
3 tablespoons sesame tahini
2-3 cloves garlic, crushed
¼ cup water, more or less for desired thickness
Pinch of ground cumin or ground coriander (optional)
Salt and pepper
Paprika (preferably Hungarian smoked paprika, if you can find it)
PLACE half the chickpeas and olive oil in a blender or food processor. Pulse several times, stopping to stir with a rubber spatula. When the mixture is almost pureed and creamy, add the remaining chickpeas and oil, lemon juice, tahini,