We made this rub for lamb, because that where we think it works best. If you like the 'low and slow' BBQ method of cooking then this rub is for you. Packed with garlic and thyme the olive powder gives depth and earthiness to the rub so that even those who do not like olives will enjoy this rub.
½ Avocado ¼ cup Tahini paste 1 small can cooked chick peas ¼ cup Telegraph Hill extra virgin olive oil ½ Jar Telegraph Hill pumpkin seed pesto Salt and pepper to taste ½ Lemon Juice Drain the chickpeas and add everything into a food processor and process until smooth. Serve with extra Olive oil and toasted pumpkin seeds Excellent for wraps and tacos or just as an accompaniment to fresh bread or vegetable sticks.
Pumpkin Seed Salsa ½ White onion 2 green chilies (or more or less to taste) ½ cup chopped coriander (or parsley if you prefer) ½ cup Telegraph Hill extra virgin olive oil ½ cup pumpkin seeds (roughly chopped) ½ Jar Telegraph Hill pumpkin seed pesto Roast the onion and chilies until they start to smell smoky and have a good char on them (not black all over and burnt). This can be done on the BBQ, in the oven or over the gas element in your kitchen. Leave to cool Finely chop the chilies and onion Combine with the...