Editors of Food - FOOD & WINE Best Potluck Recipes

BEST POTLUCK RECIPES CONTENTS Starters Beet Hummus Total 2 hr 30 min plus overnight soaking Makes 6 cups 2 cups dried chickpeas 2 tsp. baking soda 3 medium beets 1 cup tahini cup plus 2 Tbsp. fresh lemon juice 3 large garlic cloves, minced 1 tsp. ground cumin Kosher salt Toasted sliced almonds, crumbled feta, dukka, thinly sliced scallions and sliced watermelon radishes, for garnish Pita chips, radishes, baby fennel and carrots, for serving In a medium bowl, cover dried chickpeas with 2 inches of water and stir in 1 teaspoon of baking soda. Refrigerate chickpeas overnight. Drain the chickpeas, then rinse them under cold water.

Preheat the oven to 425. Wrap the 3 medium beets loosely in foil and set them on a baking sheet. Roast at 425 for 1 hour, or until beets are tender. Let cool, then peel and chop. In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the remaining 1 teaspoon of baking soda and bring to a boil.

Simmer over moderate heat for about 1 hour, until the chickpeas are very tender. Drain, reserving cup of the cooking water. Rinse under cold water. In a food processor, combine the chickpeas with cup of the reserved cooking water. Add beets, tahini, lemon juice, garlic and ground cumin; season with salt and puree until creamy (add more cooking water if necessary). Transfer to a serving bowl.

Garnish with toasted almonds, crumbled feta, dukka, thinly sliced scallions and sliced watermelon radishes. Serve with pita chips, whole radishes, fennel and carrots. Susan Spungen MAKE AHEAD The hummus can be refrigerated overnight. Curried Onion and Cauliflower Hummus Total 1 hr 30 min plus overnight soaking Makes 5 cups 2 cups dried chickpeas, soaked overnight and drained 8 garlic cloves, peeled 1 tsp. baking soda cup tahini cup fresh lemon juice cup extra-virgin olive oil plus more for drizzling tsp. cauliflower, cut into -inch florets 2 tsp. curry powder 1 large onion, halved and thinly sliced 1 tsp. finely crushed pink peppercorns Chopped parsley, for garnish Pita or naan, for serving In a saucepan, cover chickpeas, garlic and baking soda with 2 inches of water; bring to a boil. finely crushed pink peppercorns Chopped parsley, for garnish Pita or naan, for serving In a saucepan, cover chickpeas, garlic and baking soda with 2 inches of water; bring to a boil.

Cover and simmer over low heat, stirring every 15 minutes, until tender, 50 minutes; if necessary, add water to keep them covered. Drain chickpeas and garlic and transfer to a food processor; puree until very smooth. With machine on, gradually add tahini, lemon juice, cup olive oil and cumin; season hummus with salt. In a skillet, heat inch of canola oil. Add the cauliflower and fry over moderately high heat, stirring, until tender and deeply browned, 8 to 10 minutes. Transfer to a paper towellined bowl to drain.

Add 1 teaspoon of the curry powder and toss well. Season with salt and toss again. Pour off all but cup oil from skillet. Add onion and a pinch of salt. Cook over moderately high heat, stirring, until just starting to soften and brown in spots, about 5 minutes. Add peppercorns and remaining 1 teaspoon curry powder and cook, stirring, until fragrant, about 3 minutes.

Season with salt. Spoon the hummus into a bowl and top with the onion and cauliflower. Drizzle with olive oil, garnish with parsley and serve with warmpita or naan. Alon Shaya Classic Hummus Total 1 hr 30 min plus overnight soaking Makes 6 cups 2 cups dried chickpeas 2 tsp. baking soda 1 cup tahini cup plus 2 Tbsp. ground cumin Kosher salt Extra-virgin olive oil, sumac, pomegranate seeds, roasted chickpeas, thinly sliced radishes and fresh mint, for garnish Pita chips, radishes, baby fennel and purple cauliflower, for serving In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in 1 teaspoon baking soda. ground cumin Kosher salt Extra-virgin olive oil, sumac, pomegranate seeds, roasted chickpeas, thinly sliced radishes and fresh mint, for garnish Pita chips, radishes, baby fennel and purple cauliflower, for serving In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in 1 teaspoon baking soda.

Refrigerate chickpeas overnight. Drain the chickpeas, then rinse them under cold water. In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the remaining 1 teaspoon of baking soda and bring to a boil. Simmer over moderate heat for about 1 hour, until the chickpeas are very tender. Drain, reserving cup of the cooking water.

Rinse under cold water. In a food processor, combine chickpeas with cup reserved cooking water. Add tahini, lemon juice, garlic and cumin; season with salt and puree until creamy (add more cooking water if necessary). Transfer to a serving bowl. Garnish with olive oil, sumac, pomegranate seeds, chickpeas, sliced radishes and mint. Serve with pita chips, radishes, fennel and cauliflower.

Susan Spungen VARIATION Spinach-and-Herb Hummus Blanch 6 ounces of curly spinach in boiling salted water until wilted, about 10 seconds. Drain well and cool under running water. Squeeze the spinach dry and coarsely chop. Using a blender and working in batches, if necessary, add the spinach and 1 cups mixed fresh herbs (parsley, cilantro or dill) to the other ingredients in Step 3 above. Garnish with olive oil, toasted pine nuts, chopped herbs and kale chips. Serve with harissa.

SS Pimento Cheese Total 20 min Makes 1 quart 4 oz. cream cheese, at room temperature 2 oz. mayonnaise 1 roasted red pepper, peeled, seeded and chopped (about cup) 2 garlic cloves, minced 1 tsp. cayenne 1 tsp. salt 8 oz. sharp cheddar cheese, shredded 8 oz.

Monterey Jack cheese, shredded Crackers, for serving In a stand mixer fitted with the paddle (or in a medium bowl), beat the cream cheese and mayonnaise until smooth. Add red peppers, garlic, cayenne and salt. Mix just until combined, then stir in the cheeses. Chill. Serve with crackers. POTLUCK STRATEGY For potluck-friendly starters, bring appetizers that need minimal preparation or reheating since the kitchen and oven space will likely be limited. POTLUCK STRATEGY For potluck-friendly starters, bring appetizers that need minimal preparation or reheating since the kitchen and oven space will likely be limited.

White Bean Dip with Herbs Total 10 min Makes 3 cups cup plus 2 Tbsp. extra-virgin olive oil 3 garlic cloves, very finely chopped 1 tsp. finely chopped sage tsp. finely chopped rosemary Two 19-oz. cans cannellini beans, drained 2 Tbsp. water Salt Cayenne Pita chips, for serving In a medium skillet, heat cup olive oil until shimmering.