This week in quarantine cuisine… I seem to be scouring my fridge and cupboards trying to use up old stuff I never tend to eat. This time I came up with dried kidney beans and olives. I have a lot of olives in the fridge for some reason and no one in the house except me eats them. With these seemingly random items I decided to make dip/spread – No, not with them both in the same one – two different spreads – Olive tampenade and Kidney bean dip. They were both super yummy and I have been eating them on (stale) pita that I toast (and had in the freezer for some reason. Don’t worry, the pita is actually good when it is toasted!
What you do need for both of these is a food processor or really good blender.
Olive Tampenade ingredients and directions
around a cup of olives (pitted) green or black or mixed
one clove of garlic
around 3-4 tablespoons of Olive oil
salt to taste
Parlsey (I used dried) about a tablespoon – but cilantro would work too
If you have some – capers (I didn’t have these) if you do add them omit other salt
All you do is throw it all into the food processor and process until smooth- ish. It is super yummy on toasted (stale) pita (and would work on non stale items too).
Kidney Bean Dip Ingredients and Directions
1 can kidney beans drained (I had dried so had soaked overnight and boiled for ages until soft… let cool)
olive oil – 1.5 tsp
1 clove garlic (or two if you live alone – I mean who are you going to go see right now anyways?)
around a tsp ground cumin (if you like it – you can omit this too if you like)
lime juice or lemon juice (around 1 tbsp)
salt to taste
1-2 tsp water depending on desired thickness
Same directions as the Olive tampenade above – through it all in a food processor and blend until smooth – serve on toast or pita (stale toasted pita is my go to)
So that is my edition of this week’s quarantine cuisine – clean out your cupboards and fridge and give olive tampenade and kidney bean dip a try!
(I actually made both of these twice before I ran out of ingredients… )