All store bought hummus really needs is (well, first—to be removed from its plastic tub. Please, please, please. 🙏🏻) an artful spoon swirl, a drizzle of olive oil, and a fun and festive topping.
With the Superbowl looming, I’m already thinking about party food. But not baby carrots and store bought hummus with a thousand ingredients. Something that feels homemade. That oozes love because it’s so tasty, so satisfying, and so full of real good stuff.
This recipe is so simple: Put everything in the blender and voila! When choosing your crudité, or dipping vegetables, be mindful to choose organic whenever possible.
I like the earthy flavor, the natural hot pink color. In all its colorful glory, this appetizer is a showstopper.
“Cheese balls” sounds so . . . cheesy . . . which these are, but there’s also a little sophistication tucked inside: crispy, brown-buttered sage. Plus, these balls of goat cheese provide the perfect opportunity to get your creative on:
Our second day of la vendange was a short afternoon, so instead of a big luncheon, we celebrated in the vineyard with an apéritif. Amy’s mom Cindy made this fig and olive tapenade.