CANNED PEPPERS IN OLIVE OIL RECIPES

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CARRABBA'S OLIVE OIL BREAD DIP RECIPE | TOP SECRET RECIPES



Carrabba's Olive Oil Bread Dip Recipe | Top Secret Recipes image

When you sit down for Italian-style grub at one of the more than 168 nationwide Carrabba's restaurants, you're first served a small plate with a little pile of herbs and spices in the middle to which the waiter adds olive oil. Now you're set up to dip your sliced bread in the freshly flavored oil. To craft a version of this Carrabba's olive oil bread dip recipe, you'll need a coffee bean grinder or a small food processor to finely chop the ingredients. You might also like my recipe for Carrabba's Spicy Sausage Lentil Soup.  Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 10 minutes0S

Prep Time 5 minutes0S

Cook Time 5 minutes0S

Nutrition Facts : Calories 47 calories

EASY CANNED CHICKPEA HUMMUS RECIPE RECIPE | EPICURIOUS



Easy Canned Chickpea Hummus Recipe Recipe | Epicurious image

Boiling canned chickpeas in water for 20 minutes before puréeing them gives you the silky-smooth texture you normally only get in from-scratch hummus.

Provided by The Epicurious Test Kitchen

Total Time 45 minutes

Cook Time 20 minutes

Yield Makes about 3 cups

Number Of Ingredients 6

2 (15-oz.) cans chickpeas, drained, rinsed
2 garlic cloves
6 Tbsp. fresh lemon juice
6 Tbsp. tahini
1 1/2 tsp. kosher salt
1/4 cup extra-virgin olive oil, plus more for serving

Steps:

  • Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
  • Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
  • Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.

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