District Spice Hummus

Recommended blends: Chesapeake, Chili Dust, Creole, Currying Favor, Gyro, Ranch, SouthWest, Sriracha, Taco/Taco Heat, Tuscan/Tuscan Heat, Za’atar

1 tbsp District Spice blend (see above for recommended blends, use 1/2 tbsp for Sriracha), plus 1 tsp for garnish (1/2 tsp for Sriracha)
2 cans (15 oz each) chickpeas
3 tbsp tahini
2 tbsp olive oil
Juice from 1/2 lemon
1 tsp salt

1. Drain chickpea cans, saving the reserve for use later.
2. Combine District Spice blend of choice, chickpeas, tahini, olive oil, lemon juice, and salt in a blender or food processor, and puree.  While mixing, incrementally add chickpea reserve chickpea until you reach your desired creamy consistency.  Throw away unused liquid.
3. Transfer to bowl, and lightly sprinkle 1 tsp District Spice blend over top for garnish. Serve, or chill for later use.

Mediterranean Chickpea Salad

Makes 4-6 servings

1 1/2 tbsp District Spice blend (Gyro, Tuscan, or Tuscan Heat)
31 oz (2 cans) Chickpeas
1/2 red onion, chopped
1/2 cup sun-dried tomatoes, chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper, to taste

1. Strain chickpeas, add to mixing bowl.
2. Add red onion, sun-dried tomatoes, District Spice blend, olive oil, and balsamic vinegar.  Toss thoroughly.  Add salt and pepper to taste and toss.  Keep refrigerated until ready to serve.

 

Tuscan Focaccia

Tuscan Focaccia

Makes 1-2 loaves

2 tbsp District Spice Tuscan or Tuscan Heat blend
5 cups all-purpose flour
1 3/4 cups warm water
1 cup extra virgin olive oil
1 pack of active dry yeast (1/4 oz or 2 1/4 tsp)
1 tbsp sugar
1 tbsp coarse Kosher or sea salt

1. Mix warm water, active dry yeast, and sugar. Let sit for 10 minutes to allow the yeast to activate.
2. Add flour, salt, 1/2 cup olive oil, District Spice Tuscan or Tuscan Heat, and yeast mix to a mixing bowl. If you have a mixer, attach the dough hook and mix on low until the ingredients combine.  Otherwise, knead by hand to combine.
3. Once the ingredients are combined, beat the dough on medium (or continue kneading by hand) for 3 – 6 minutes until smooth. Add additional flour if dough sticks to the bowl or dough hook.
4. Flour a clean surface and knead the dough by hand. If you choose to separate the dough into two separate loafs, use a knife to cut two evenly sized loafs prior to kneading dough.
5. Pour a small amount of olive oil into the bowl to coat the inside of the bowl. Return the dough to the bowl and place a sheet of plastic wrap over the top of the bowl. Allow the dough to rise in a relatively warm place for 1 hour.
6. Place a sheet of parchment paper on a baking sheet. Lightly oil the top of the dough and invert the bowl to place dough onto parchment paper. Stretch out dough and oil the surface of the dough. Flip the dough and and oil the other side. Once dough has been stretched, press finger tips into the dough and press finger tip firmly against the baking sheet to form small divots. Allow the dough to rise for 1 hour.
7. Preheat oven to 425 degrees F.
8. Baste the top of the dough with the remaining olive oil (surface should be saturated with olive oil) and sprinkle coarse salt over the surface of the dough; for additional flavor, sprinkle additional District Spice Tuscan  or Tuscan Heat seasoning over the top of the dough.
9. Bake in oven for 25 – 30 minutes until golden brown. Serve focaccia immediately, or allow focaccia to cool prior to storing in a plastic bag (storing warm focaccia in bag may result in moisture accumulation which may make focaccia doughy).

District Spice Chicken Thighs

Recommended Blends: BBQ, Chili Dust, Currying Favor, Jamaican Jerk, Memphis BBQ, Montreal, Nice & Naughty, Plov, Pork Barrel, Ranch, SouthWest, Tuscan/Tuscan Heat, Za’atar

District Spice blend (see above for recommended blends)
Bone-in skin on chicken thighs
Coarse ground salt (optional)

Pre-heat oven to 350 degrees on bake.

Place chicken thighs on baking rack, in baking pan.

Sprinkle District Spice blend over tops of thighs until coated. Give a very light sprinkle of coarsely ground salt over the tops of thighs (optional).

Bake for 45 minutes using top oven rack, or until cooked through. Cool for 10 minutes and serve.

(Chicken thighs with Jamaican Jerk, just before baking)

Tuscan Toast

District Spice Tuscan or Tuscan Heat blend
Sliced bread
Butter or olive oil

Toast bread, spread on butter or olive oil, and sprinkle on District Spice Tuscan blend. Serve.

Tuscan Pasta

1 tbsp District Spice Tuscan or Tuscan Heat blend
1 16 oz package thin spaghetti noodles
4-5 cups vegetable broth
1 15 oz can diced tomatoes (drained)
1 bunch green onions, sliced
2 sprigs fresh basil, chopped
2 tbsp olive oil
1 tsp black pepper
1 tsp salt

Put all ingredients, except the basil, into a pot and simmer until the pasta is done. Remove from heat, stir in basil, and serve.

Tuscan Turkey Meatballs

1.5 tbsp District Spice Tuscan or Tuscan Heat blend
1.5 pounds ground turkey
1 egg
1/4 diced white onion
Optional: 2 tbsp bread crumbs

1. Preheat oven to bake at 350.
2. In a bowl or power mixer, mix all ingredients until well blended.
3. Form balls 1-2″ in diameter by passing meat between the palms of your hands (meat will be sticky), and place each ball into the space of a cupcake or mini-cupcake tin.
4. Bake for 45 minutes.

Makes approximately 10 meatballs when using a mini-cupcake tin.