This was the appetizer we served for those people who avoid dairy, garlic, and peppers. We made half of them with almond tortillas for the gluten-free folks, and they were VERY hard to roll. We made the other half with wheat tortillas (for the people who avoid nuts). At the end of the party, most of the wheat ones were gone and most of the almond ones were still there! I developed the recipe for the party.
Hasparat are supposed to be eye-wateringly spicy, but some of our guests can't handle spicy, so we made the sauce spicy for those people who can.
Bajoran Hasparat with SPICY dipping sauce
Ingredients:
- 1 package of tortillas, preferably wheat
- 1 cup hummus made without garlic*
- 2 cups baby arugula, baby spinach or watercress
- 1/2 cup black olives, sliced
- 1/2 cup oven dried tomatoes, sliced
- 1/2 cup spreadable hollandaise made with 1/4 c. roasted red peppers and 2 t. berbere spice
Instructions:
Warm the tortillas to soften them or they won't roll. We put them in a 350F oven for a few minutes.
Spread each tortilla with 2 T. hummus.
Top with a thin layer of greens, then sprinkle on olives and dried tomatoes.
Roll up the tortilla and cut into 3 or 4 bite-size pieces.
Serve with the sauce on the side. You could also serve these with your favorite hot sauce or sriracha.
*If you know your guests like garlic, feel free to add it!
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