Dips

Ed Lee’s Edamame Hummus

New York born Chef Edward Lee, who runs 601 Magnolia in Louisville Kentucky, was featured on Season 3 of Mind of a Chef, and made a great Edamame Hummus. We thought we would share this with you all, as it is a much simpler and different version than the edamame hummus we usually make in the Pristine Gourmet Kitchen. We are using canola in this recipe, for its strong floral flavours, that pair really nicely with the vegetal nature of our GMO free edamame. We are sending Chef Lee some of our oils, so he can see how good they are for himself. Ingredients 2 tablespoons Pristine Gourmet Pure...

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Pristine Gourmet Hummus

Pristine Gourmet Hummus

Created by Joel Solish Ingredients: 1¼ cups of Pristine Gourmet dried chickpeas 1 tsp baking soda 6½ cups of water 1 cup tahini paste* 4 tbs fresh lemon juice 3-4 cloves garlic 6 tbs ice water Salt Pristine Gourmet Virgin Canola Oil (Optional)   Preparation: Soak chickpeas in water, overnight Drain and place in a saucepan on medium heat, adding the baking soda Cook, stirring constantly, for 5 minutes Add the water and bring to a boil, skimming constantly through the cooking process, and discarding any skins that float to the top Cook the chickpeas for 20-40 minutes, until they are very...

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Pristine Gourmet Bread Dipper

Bread Dipper Preparation: Pour either Pristine extra virgin canola oil or soybean oil onto a plate or shallow bowl. Pour about 1Tbsp. of balsamic vinegar onto the middle of the dish. Feel free to add any favourite herbs or garlic to enhance the flavour to your liking. Serve with good quality bread or baguette.

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Pristine Gourmet Aioli

Aioli Excellent served with meat, or as a dip with vegetables. Ingredients: ½ cup Mayonnaise 1 clove garlic minced 1 ½ tsp Pristine extra virgin soybean oil Dash of Worcestershire sauce 1 or 2 drops of Tabasco sauce 1tsp fresh squeezed lemon juice Preparation: Combine all ingredients and allow to rest in the refrigerator for 1 hour.

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