GreenSunflower Cooks

No Tahini Hummus and 7 Layer Greek Dip

No Tahini Hummus
Originally uploaded by greensunflower.

Over at FamilyFood, Citymama, had a great idea for a Greek 7 layer dip.  I am going to try it.  To make it you need hummus.  I thought I would post my recipe for super simple hummus.  Sometimes Tahini, a usual ingredient in hummus, is hard to fine, so I make it without and it tastes great to me.

GreenSunflower's Quick Hummus

• 1 16 oz can chickpeas/garbanzo beans, drained and rinsed
• 1 and 1/2 lemons juiced (It must be fresh juice)
• 1/2 tsp salt
• 1 clove garlic, minced
• 4-6 tb olive oil
• small handful flat leave parsley, chopped

In bowl of food processor, add chickpeas, lemon juice, salt and garlic.  Begin to puree.  Stream in olive oil until hummus is of the desired consistency.  Add parsley and pulse 3-4 times.  Serve with pita, pita chips, veggies, or just eat with a spoon!

Greek 7 layer dip
Originally uploaded by greensunflower.

Olive Crusted Lamb Chops

Lamb chops with olive crust
Originally uploaded by greensunflower.

I have done leg of lamb and rack of lamb, but have never ventured in the chops, so I decided when I saw them 8 for $16 at Costco, that I must make an attempt.  Babe of course agreed that it was fine.  I found this recipe for inspiration. I served them on a cloud of Yukon gold mashed potatoes with freshly and coarsely ground pepper.

GreenSunflower's Olive Crusted Lamb Chops

• 8 lamb chops of even thickness (about 1.25 inches)
• olive oil
• salt and pepper
• 1 tsp fresh thyme leaves
• 2 tb ground wheat free cornflakes (or breadcrumbs)
• 0.25 cup pitted kalmata olives

Heat oven to 450degrees. Heat a large skillet to high.  While it is heating salt and pepper one side of the lamb chops (be liberal).  Add about 2 tb of olive oil to the pan.  Place lamb chops in pan seasoned side down.  Do not move after you have placed them, the meat will tear. Season other side with salt and pepper.  After about 4 min or when lamb chop is browned, turn and cook another 2 min or until browned. Remove from pan to plate.

In small food processor combine: olives, thyme, salt and pepper to taste, and ground corn flakes or breadcrumbs.  Add 1 tb olive oil and process until all is ground up.

Press an even amount of olive mixture onto all lamb chops and then gingerly turn over and place in either in same skillet (if oven proof) or baking dish, all in one graceful step.  Press mixture onto other side.  Place in over cook for 10 min for a little more than medium rare. Pull out of oven

Let rest for 8-10min.  Serve.