This is a simple vinaigrette that is great on salads, other vegetables, and meats. I love the fresh taste of lemon so I prefer to make it with lemons but you can also substitute the lemon with apple cider vinegar or red wine vinegar when using it as a salad dressing.

When marinating meats (or adding it to meats after they are cooked), I sometimes add fresh herbs to it, such as rosemary or mint for lamb chops, oregano for chicken or beef, or thyme for potatoes and other veggies.

I also use this dressing to slather onto pita bread to make oven pita chips or on oven warmed pita. To make oven warmed pita, I brush the olive/oil mixture onto both sides of the pita, and stack a few, then incase in foil and warm it up in the oven at 350 degrees Fahrenheit for about 15 minutes , it gives the pita a wonderful flavor.

It is also wonderful to add to potatoes to make Greek baked potatoes or for Greek oven fries . The possibilities are unlimited 🙂 .

You will need:

• 1/3 cup lemon juice (or apple cider or red wine vinegar)
• 1/2 cup extra virgin olive oil
• 2 clove garlic, minced
• 1 teaspoon dried oregano
• Salt & freshly ground black pepper, to taste

Steps:

1. Add all the above ingredients into a mason jar and close the lid and shake, shake, shake until everything is incorporated well. I use about 1 teaspoon of salt and 1/2 teaspoon pepper but you can change to taste.
2. Taste the dressing and adjust lemon juice or olive oil. Sometimes lemons are very tart so you may need to add a tablespoon or two more of olive oil and sometimes they are not as tart so you may need to add a little more lemon juice.
3. Use right away or refrigerate if for later use (but use within the week). If pulling it out of the frig, let it sit at room temperature for 30 minutes before using so the oil softens up again and then shake, shake, shake until all combined again.
4. Pour over a salad, veggies, or cooked or raw meat to marinade.

Kali Orexi!

This is a fun appetizer to prepare and, visually, very pretty. It can also be a meal, if you think about it. You have your protein from the garbanzo beans and feta, veggies from some of the toppings and dippers, carbs from the pita and beans, and good fats (your Omega-3’s) from the olives, olive oil and tahini :), a perfect combination!

Traditionally, chick peas (aka garbanzo beans) are used. You can use canned or prepare your own from dried beans. I have tried both and they are good either way so I opt for the easy route most of the time 🙂 .

I’ve also made it with cannellini beans, or other soft white beans, it is just as tasty and a little more creamy. So, if you want a creamier, less dense texture, then make your substitution. It also makes the dip a lighter color.

You will need:

• 1/3 cup of Tahini
• 1-2 clove garlic, minced (depending how garlicky you like it)
• 1 lemon, juiced and zested
• 3 tablespoons of extra virgin olive oil
• 1 can chick peas/garbanzo beans (15.5 oz) (or any other white bean, if preferred), drained (reserve some liquid)
• 1/2 teaspoon fresh dill or oregano, finely chopped (or 1/4 teaspoon dried)
• salt to taste
• Plan pita bread or oven toasted pita bread chips
• Celery and carrot stick and/or zucchini and red peppers slices, for dipping
• Toppings: a drizzle of olive oil, paprika, chopped cucumbers, chopped red peppers, chopped green onions, chopped tomatoes, crumbled feta, sliced pepperoncini, chopped Kalamata olives, another drizzle of olive oil and a sprinkle of dried oregano.

1. Add tahini, garlic, lemon juice and zest, and 3 tablespoons olive oil to food processor and blend for one minute.
2. Add half of the chick peas and blend until smooth, about 2 minutes.
3. Add rest of chick peas and blend another two minutes. (see “Note” below)
4. At this point if it is real thick add some of the reserved chick pea liquid, 1 tablespoon at a time until it’s creamy, and easy to dip and stay on a chip, but not too thick or too runny either. If you go overboard and it’s too runny then you will need to add more beans. If you do that then add a little more tahini too.
5. Add dill or oregano and salt, to taste, and blend one more time. Also, adjust for lemon, if needed. Some lemons are not as juicy as others 🙂 .
6. Spread hummus on a flat platter, top with toppings in the order they are listed above, or with some of your favorite toppings, and serve with plan pita bread or oven toasted pita chips and some veggie dippers, such as carrots, celery, zucchini and/or red peppers!

Note: If you want your hummus to be real creamy and smooth, boil the drained chick peas in 2 cups of water with a teaspoon of corn starch for about 10 minutes, first, then rinse and the skins come off easy using your fingers to press them off…takes some time but it makes the hummus extra smooth 🙂 .

Kali Orexi!