The Wedding Frenzy: Sundried Tomato Tapenade & Chipotle Hummus

Two dips/ spreads for the veggies and bread that we laid out. Both of these were totally simple to make up and we did them the day before, so no cooking necessary.

Chipotle Hummus
Adapted from Bon Appetit, Oct 2001

2 15-ounce cans chickpeas, drained
1/2 cup water
1/4 cup plus 2 tablespoons tahini (sesame seed paste)
3 tablespoons plus 2 teaspoons fresh lemon juice
2 tablespoons olive oil
21/2 teaspoons minced canned chipotle chilies
1 large garlic clove, roasted and minced
11/2 teaspoons ground cumin -- toast and grind the cumin seeds
1 4-ounce jar sliced pimientos in oil, drained
1/3 cup chopped fresh cilantro

Reserve 3 tablespoons garbanzo beans for garnish. Blend remaining garbanzo beans and next 7 ingredients in processor until smooth. Add pimientos; process, using on/off turns, until pimientos are coarsely chopped. Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

Sun-Dried-Tomato Tapenade
Adapted from Bon Appetit, Sept. 2002

1 cup pitted Kalamata olives or other brine-cured black olives
3/4 cup drained oil-packed sun-dried tomatoes
2/3 cup olive oil
1/4 cup drained capers
3/4 teaspoon dried oregano

Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)

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