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Foodie news | Hummus: Brought to you by Rubicon Pizza Co.

Submitted to aedgett@sierrasun.comTry this Rubicon Pizza Co. hummus, feta and olive recipe at home or in the Northstar Village restaurant.
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TAHOE/TRUCKEE and#8212; When Marc Vaccaro is not working as a chef in Lake Tahoe, he is traveling the world finding recipes he can bring back home and create for his customers. Vaccaro has worked as the head chef for Rubicon Pizza Co. at Northstar, Fireside Pizza Co. at Squaw Valley, and will also serve in that role for the soon-to-open Base Camp Pizza Co. at Heavenly.

Vaccaro has worked as a restaurant manager, personal caterer and has also gained professional culinary experience by traveling the world. Sight-seeing and tasting his way through Asia, Australia, New Zealand, the Middle East, North Africa, South Africa and Thailand has been the inspiration for many of Vaccaroand#8217;s menu items. A few of his recipes have become local favorites, like his Thai Red Curry Chicken pizza and Classic Margarita pizza, featured on the Rubicon menu.

Another favorite on the Rubicon menu is the hummus, feta and olives appetizer. Vaccaro would like to share his recipe with fellow food lovers. Listed below are the ingredients and step-by-step preparation instructions for his mouth-watering dish.

Hummus

3 cups chickpeas (pre-cooked)

3/4 cup light olive oil

3/4 Tbls. garlic, minced

1/4 cup lemon juice

1/2 tsp. cumin powder

3/4 tsp. paprika, sweet

1/2 tsp. kosher salt

Place all ingredients into a food processor and puree until smooth. Some chickpeas will contain more moisture than others therefore, if necessary feel free to add a touch more oil or a bit of water to achieve the consistency you desire.

Store in the refrigerator for up to a week.

Marinated Kalamata Olives

3 cups Kalamata olives in brine

1/2 bunch oregano, fresh

1/2 Tbls. red chili flakes

1 Tbls. garlic, minced

1 cup extra virgin olive oil

Remove olives from brine and place in a large mixing bowl.

Strip the leaves from the fresh oregano and add to the bowl, along with crushed red chili flakes and minced garlic.

Add a cup of extra virgin olive oil and give the ingredients a quick mix.

Pour into a container and store in the refrigerator for up to a week.

Pita Herb Blend

2 Tbls. Oregano, dry

2 Tbls. Thyme, dry

1/2 tsp. kosher salt

1/2 cup olive oil

Place all ingredients together in a small bowl and mix well to evenly distribute the ingredients. Be sure to remix the Herb Blend prior to using as the salt has a tendency to settle on the bottom.

Turn oven temperature to 450° F

While oven is pre-heating, take the time to assemble your ingredients. If using a feta cheese that comes in a large brick or submerged in a brine, remove from brine and cut into 1/2 inch cubes and assemble on one side of your serving dish. Take the freshly made hummus and place along side the feta, followed by the marinated olives.

When oven is hot, mix the Pita Herb Blend with a spoon, and using a pastry brush apply a thin layer to one side of the Pita and place in the oven to cook for roughly 5 minutes or until very lightly brown and slightly crisp. Cut Pita into bite-sized chips and serve with your already made dish of hummus, feta and olives.

Award-winning, locally owned and community minded, Rubicon Pizza at Northstar (and its sister restaurants Fireside Pizza at Squaw and the soon-to-open Base Camp Pizza at Heavenly) are proud to offer signature grown up and childrenand#8217;s dishes. This family-oriented Zagat-rated pizzeria can best be described as California gourmet meets Tahoe. Located in the Village at Northstar, Rubicon Pizza can be found at rubiconpizza.com, 530-562-2199 or and#8220;Likeand#8221; them on Facebook.


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