Appetizers: Tomatillo Salsa, Hummus, and Roasted Eggplant Dip

When I'm preparing a meal for a large group of people, the last thing I want to make is a finicky, time-consuming appetizer.  That's why I like dips: they assemble quickly and are easy to make and refrigerate ahead of time.  Tomatillo salsa (aka salsa verde) is so delicious, and an exciting variation on that gloopy red stuff that comes in jars.  Although hummus comes prepackaged just about everywhere these days, nothing can beat the fresh taste of homemade, and it's deceptively easy to make.  Lastly, an unusual combination of roasted eggplants, spicy peppers, and garlic comes together in a chunky spread.


2 pounds tomatillos
1 serrano chile
1 red onion
3 cloves garlic
Olive oil
1/2 teaspoon salt
1/2 cup cilantro
Juice of 1 lime

Tomatillos are those funny little green guys that most people see in the grocery store but avoid out of confusion.  Although they resemble tomatoes, they're more closely related to gooseberries.

Slice the serrano in half lengthwise.  Discard the core with the seeds if you want a mild salsa (which is usually preferable when serving a crowd).  Chop the onion into large chunks.

Peel the husks off the tomatillos and remove the stems.  Aren't they beautiful underneath?

Place the tomatillos, serrano, onion, and garlic onto a baking sheet and drizzle lightly with olive oil.  It might seem strange to bake the tomatillos whole, but they're, like, 98% water and will cook very quickly.  Broil for 10-12 minutes with the tops of the tomatillos about 5 inches from the oven coil.  Remember to always watch the food when you're broiling because done --> burnt --> on fire happens really quickly in a 500 degree oven.

The tops will be nicely charred, and the bodies will be partly collapsed.  Lining the pan with aluminum foil makes clean-up super easy.

Gently transfer broiled ingredients to a food processer (the tomatillos will easily pop and fall apart when you pick them up).  Add salt, cilantro, and lime juice and process until smooth, which will happen very quickly.

Tortilla chips, anyone?

15 ounces canned chickpeas
3 cloves garlic
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 cup water
1/4 cup olive oil
1/4 cup tahini (optional)
Juice of 1 lemon
Pinch cayenne pepper

Just blend all ingredients until smooth!  Add just enough water such that the hummus comes together without being too, well, watery.

Drizzle with olive oil and sprinkle with cayenne.  Yup, it's that easy.

1 red onion
1 eggplant
12-15 long green peppers
3 cloves garlic
Olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Halve the onion.  Grill eggplant, peppers, and onion until charred, about 15 minutes.  Drizzle the whole bulb of garlic with olive oil, wrap in aluminum foil, and cook alongside the vegetables.  If it's winter, raining, or you don't have a grill, just broil the vegetables in the oven just like in the tomatillo salsa recipe.

Ooh.

The eggplant should look nice and collapsed.  Peel the garlic and mash (mashed roasted garlic is also a great pita chip spread).

Roughly chop the grilled peppers and onion.  The spicy peppers and sweet roasted onion balance each other so well.

Once the eggplant is cool, peel and mash it with a fork or potato masher.  Mix in salt and pepper.

Fold in peppers, onions, and garlic.  Serve warm, room temperature, or chilled; any will taste amazing.