Polyphenol Packed Holiday Foods To Make In Advance With Extra Virgin Olive Oil
Thanksgiving is a time for family, friends, and of course, food. Adding some extra virgin olive oil to your recipes gives them a healthy boost as well as exceptional flavour. But what if you could take some of the guesswork out of cooking by preparing some of your Thanksgiving dishes in advance? It’s definitely possible with these recipes that use olive oil. These recipes – and plenty more at Morocco Gold’s recipe page are all easy to make and taste great. So why not give them a try? You’ll be glad you did!
This Hummus Dip from The Minimalist Baker is a great little asset to have stored away in your fridge for 5 – 7 days – ready to light up any Thanksgiving or Holiday table with its seasonal joys.
White Bean Pumpkin Hummus With Olive Oil
- 1 15-ounce can white beans
- 2/3 cup pureed (unsweetened) pumpkin
- 2 Tbsp lemon juice
- 2 Tbsp tahini
- 1/2 tsp sea salt (plus more to taste)
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 pinch nutmeg
- 1 pinch cinnamon
- 1 pinch cayenne pepper (optional)
Sage & Garlic
- 1-2 Tbsp Morocco Gold extra virgin olive oil
- 2 cloves garlic, minced
- 3 Tbsp chopped fresh sage
- Pita Chips
- Fresh Parsley
- Fluffy Pita Bread
- Fresh vegetables
- Fresh parsley
- Rinse and drain white beans in a fine mesh strainer. Then add to a food processor or blender along with pumpkin, lemon juice, tahini, sea salt, cumin, smoked paprika, nutmeg, cinnamon, and cayenne (optional). Purée until creamy and smooth, scraping down sides as needed.
- Heat oil in a small skillet or saucepan over medium heat. Add garlic and sage and sauté for a few minutes to brown slightly (this allows the flavor to deepen). Then add both to food processor and pulse to incorporate (you can reserve some for garnish if desired).
- Taste and adjust seasonings as needed, adding more salt for saltiness, lemon for acidity, cinnamon for warmth, cumin or paprika for smokiness, tahini for nuttiness, olive oil (or water) for creaminess, or cayenne for heat.
- Serve immediately with pita chips and vegetables of choice (see notes for pita chips). Alternatively, refrigerate until chilled – about 3-4 hours – for a thicker, creamier dip. Store leftovers covered in the refrigerator up to 5-7 days.