Roasted Garlic Htipiti

Healthy Htipiti Spread
Researchers have discovered it takes a mere seven seconds to make a first – and lasting – impression.

I’m partial to the convenience and practicality of online dating – I can quickly weed out the jesus freaks, the ones who can’t string words together into a coherent sentence, the boring, the gym rats, men who live with their mamas. But still, sometimes I get it terribly wrong.

As he walked towards me, I know I’m wasting my time. What looked like “ska” in his profile, reads “dork” in person (and not the cute geek-chic kind). What read as manners on the page is really an obsessive adherence to gender roles. Once we sit down, I ask questions and he talks…about himself…I essentially interview him so he can hear himself speak. He drones on about his brainiac career, his adult children that attend MIT and Yale, about his expertise on every subject – homelessness, drugs, religion. There’s a brief pause in his self-aggrandizement to proclaim I can’t call myself an atheist since I haven’t studied the bible cover to cover (as, of course, he has). There’s mansplaining, condescension, boasting. I feel my V-jay snap shut like an abalone. I gulp down my scalding cappuccino and furtively scan the coffee house for the nearest escape hatch.

I long for a dating convention where it’s entirely acceptable for either party to walk out in the first few seconds without explanation – the seven second rule. All I think about for the next 44 minutes and 53 seconds is…I left my kitchen for this?


Roasted Garlic Htipiti

  • Servings: About 1 ½ cups
  • Print

A roasted garlic version of Greek Htipiti, similar to romesco and a healthy yet flavorful sandwich spread and dip. I've been eating a liberal dollop of this spread on my chicken, mushroom, and spinach wraps all week. Mmmm.


Ingredients

  • 8 roasted garlic cloves
  • 8 oz. feta, crumbled
  • 2 fire roasted red peppers (hand roasted or jarred)
  • 2 pepperoncini, stemmed and seeded
  • 2 scallions
  • Parsley sprigs from 6 stems parsley
  • Dill sprigs from 3 stems dill
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • ½ teaspoon lemon zest
  • ¼ teaspoon ground cumin

Directions

  1. Combine all ingredients in the bowl of a food processor. Pulse on and off about 15 times until well combined yet still slightly chunky. Use as a sandwich spread and a dip for toasted pita chips.

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