Sunday, May 1, 2011
Mediterranean Hummus Squares
2 pkg (235 g each) refrigerated crescent rolls
1 container (227 g) classic hummus dip
1/4 cup (50 mL) sour cream
1 clove garlic, pressed
1/2 cup (125 mL) pitted black olives, sliced
1/2 medium cucumber, seeded and coarsely chopped
1/4 medium red onion, sliced (½ cup/125 mL)
3 plum tomatoes, seeded and chopped
1 tbsp (15 mL) Pantry Basil Oil
2 oz (60 g) feta cheese, crumbled (½ cup/125 mL)
1/4 cup (50 mL) snipped fresh basil leaves
Preheat oven to 375°F/190°C. Unroll one package of crescent dough across one end of Stoneware Bar Pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using Baker's Roller®, roll dough to seal seams and press up sides to form crust. Bake 12-15 minutes or until golden brown. Remove from oven to Stackable Cooling Rack; cool completely.
Zest lemon using Microplane™ Adjustable Grater to measure 1 tsp/5 mL zest. In Small Batter Bowl, combine lemon zest, hummus dip, sour cream and garlic pressed with Garlic Press; whisk until smooth using Stainless Steel Whisk. Spread hummus mixture evenly over crust using Large Spreader.
Slice olives using Egg Slicer Plus®. Remove seeds from cucumber using The Corer™. Coarsely chop cucumber using Food Chopper. Using Ultimate Slice & Grate fitted with v-shaped blade, slice onion lengthwise. Slice tomatoes in half crosswise using Chef's Knife; remove seeds using Cook's Corer™ and dice. Place olives, cucumber, onion, tomato and basil oil in Classic Batter Bowl; stir gently. Spoon olive mixture evenly over hummus layer. Sprinkle with feta cheese and basil. Cut into squares with Utility Knife; serve using Mini-Serving Spatula.
Yield: 24 appetizers
Per serving: (1 appetizer) Calories 110, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 10 g, Fibre 1 g, Protein 3 g