Camalized Onion Dip

Ingredients

• 2 tablespoons vegetable oil
• 3 pounds onions, diced (4 large)
• Salt
• 3 tablespoons water
• 1 1/2 cup Greek non-fat yogurt
• 1/2 cup sour cream
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon cayenne pepper, plus more for sprinkling
• raw vegetables such as carrots, celery, radishes, etc

Directions

1. Heat the oil in a large nonstick skillet over medium heat. Cook the onions with 1 teaspoon salt, stirring often, until caramelized, about 30-45 minutes.
2. Deglaze the pan, add the water and cook , scraping up any brown particles from the bottom of the skillet. Transfer the onions to a medium bowl and let cool for 30 minutes.
3. Stir yogurt, sour cream, lemon juice, and cayenne into the onions.

Refrigerate for at least 1 hour. Sprinkle with cayenne, and serve with vegetables and/or chips.

Spiced-Up Hummus

Ingredients: Makes 3 cups

• 15 (1 can) ounces chickpeas, drained, reserving 1/4 cup of the liquid
• 1/4 cup tahini (sesame paste)
• 1/4 cup fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon ground star anise (optional)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 cup cilantro leaves, finely chopped, plus whole leaves for garnish (optional)
• 1 plum tomato, peeled, seeded, and very finely chopped
• 2 scallions, very thinly sliced
• Coarse salt and ground pepper

Directions

1. In a food processor combine beans and reserved bean liquid, tahini, lemon juice, 1 tablespoon oil, garlic, star anise (if using), ginger, and cumin; puree until smooth.
2. Transfer to a serving bowl and stir in cilantro, tomato, and scallions; season with salt and pepper. Drizzle remaining 2 tablespoons oil over the top of the hummus. Before serving, garnish with cilantro leaves if desired.
3. Source: Martha Stewart Online