With this weekend’s party coming up, I looked for a variety of sauces to accompany the meats, breads and chips. Here are two, each serving 4-6.
- 2 cloves garlic, minced
- 1 16 ounce can garbanzo beans, drained and rinsed
- ¼ cup red onion, minced
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon red pepper flakes
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Salt and pepper
- In a food processor, pulse all ingredients but salt and pepper to a smooth paste. Season with salt and pepper.
- Spread on bruschetta or celery stacks.
- 4 cloves garlic, sliced
- 1 slice whole wheat bread, cubed
- 1 tablespoon olive oil
- 1 12 ounce jar roasted red peppers, drained and rinsed
- ½ cup roasted almonds
- 1 teaspoon paprika
- ¼ teaspoon cayenne
- ¼ cup sherry vinegar
- Cook garlic and bread in olive oil until brown, about 5-6 minutes. Transfer to paper towels to drain.
- Place all ingredients into food processor and mix to a smooth paste. Add ice water as needed,
- Goes particularly well with grilled meats and fish.
Both these sauces work quite well with our heritage wines – 2008 Sonoma County Pinot Noir and 2008 Mendocino County Pinot Noir.