Sun Dried Tomato & Nori Tapenade

by Hugh
(fairfax, ca)

This is a really tasty spread or dip for raw veggies or crackers. I used Bok choy leaves and stalks and it was wonderful. You could use celery, cucumber, zucchini, carrot sticks, lettuce leaves or just about any veggie you want.

¾ cup sundried tomatoes chopped and soaked in pure water for several hours

1 teaspoon of chia seed

3 sheets of nori seaweed cut into small slivers

½ hot pepper diced

½ ” chunk of fresh ginger root diced

Small handful of raw olives chopped

Juice of ½ lemon (optional) check acidity first

Handful of fresh parsley finely chopped

Put the tomatoes with soak water, in a bowl with all other ingredients and mix well. Let stand 20 minutes giving a little stir now and then to make sure all ingredients are mixed well. The chia and nori soak up the water so you have a dipable or spreadable consistency. Add water if needed for desired consistency.

Depending on the sweetness of the tomatoes you use it could be a little acidic. If it is too acid for you then dice up a small amount of raisins or dates and add to the mix. This whole recipe could be done in the food processor or small blender to get a smoother consistency.

Directions for nori sheets: Stack sheets together and use scissors to cut in half. Stack again and cut in half. Stack one more and cut in half. You should have a stack of rectangular strips that you can cut little slivers off from the end.