Last Sunday was Orthodox Easter, for many people the notion of a later Easter is odd. In fact, my own “outlaw” sister look at me like I was crazy when I told her I had to attend midnight mass for Easter. It is true though, Easter in my family has almost always been a little later than the traditional “western” Easter. Why? Because Easter in the Orthodox Faith is observed be after Passover.
In my community the concept of a second Easter is not foreign. Instead it is simply referred to as “Greek Easter,” because this area was settle by two kinds of people; Greeks and everyone who wishes they was Greek. Just kidding, there is some Big Fat Greek Wedding humor for you. Anyway, seeing the “odd” Greeks circle the outside of church during the Good Friday evening service is normal in Carbon County.
Although I could easily write, and probably, should write some posts explaining the services and traditions that surround an Orthodox Easter, I will not. Mainly because I feel that I would not give this beautiful event/tradition justice. Trust me when I say the services are one of a kind; and trust me when I say they are very traditional.
Since I tend to be all about the food, next year I plan to write more posts to discuss the common foods associated with the Greek Easter celebration. The typical Greek Easter meal includes: Greek Easter Sweet Bread (tsoureki); red eggs, to represent the tomb of Christ; Kokoretsi, the Greek Easter Appetizer and not for the faint of heart, aka me; lamb roasted on the spit; and koulorakia, hey this link is mine!
Every year we spend Greek Easter with family friends who pull out all the necessary stops to host a traditional celebration! They even have the fresh lamb roasting on the spit. Given their generosity in preparing a majority of the food, everyone else brings the additional dishes. Although I was told not to bring anything, this year I brought Lemony Artichoke and White Bean Hummus! Hey, I am Greek, what would you expect, chances are I am bound to show up with food! I come by it naturally, honestly!
I doubt that Lemony Artichoke and White Bean Hummus is a traditional Greek Easter Appetizer; but I did think it would be a perfect Spring/Easter Appetizer. This recipe was adapted, okay really there were little to no changes, from Run Wiki. Trust me when I say it is delicious, and does not taste like a majority hummus recipes.
To begin, gather all your ingredients.
The White Kidney Beans, which I made sure to rinse and drain! I know, I know this is so far very challenging.
Your jar of marinated artichoke hearts that have also been drained.
Two tablespoons of Olive Oil. You may need to add a little more further down the road, depending on if you use a food processor or blender. Can you guess which one I used?
Next slice up your lemon. I probably did not need to share a photo of this, but I am proud of this one!
Add two tablespoons of lemon to the mixture.
Coarsely chop a half a clove of garlic. Can you guess where it goes? Yes, it is true, it goes into the mixture.
Finally, season the mixture with parsley (I used dry, but fresh would be better), sea salt (I used kosher but either works), pepper, and a dash of hot sauce.
Blend all ingredients until smooth. I used a blender because, well I do not have a food processor. This part slightly slowed me down. The mixture needed additional olive oil to help it become smooth.
Once the mixture is blended serve with chips, crackers, or pita slices to enjoy! (Sorry I do not have a better photo of the final product, but like I mentioned it went to a friend’s house.)
- 1- can of white kidney beans, drained and rinsed
- 1- jar of marinated artichoke hearts, drained
- 2- Tablespoons of Olive Oil
- 2- Tablespoons of fresh lemon juice
- 1/2 clove of garlic, coarsely chopped
- 1/4 cup of fresh parsley or 1 Tablespoon of dry
- 1/4 teaspoon of sea salt or kosher salt
- pepper to taste
- dash of hot sauce
- Place all ingredients into a food processor and blend until smooth. Serve immediately with chips or crackers. Can be wrapped up and stored in refrigerator for up to one week.