3 minute read
Come on over
Summer is the season to celebrate and while we cherish the opportunity to catch up with loved ones, the constant hosting and need for readymade snacks can be tricky to keep on top of. This year, take matters into your own hands and opt for homemade dips for culinary offerings that will wow your guests and add a hint of health to your cheese platter. Better yet? You can make these dips in bulk and store them so that they’re ready to go anytime you need them – no last minute dashes to the shops in sight! All you need is a blender and some presentation inspiration.
Pepper and bean dip
WITH GRISSINI
Ingredients
235g canned cannellini beans, drained 170g chargrilled peppers in oil, drained and oil reserved 2 tbsp tahini paste 1 clove garlic; crushed ½ lemon, juiced ¼ tsp ground cumin Salt Freshly ground black pepper
TO SERVE:
Grissini
Method
Put all of the ingredients for the dip in a food processor and blend until smooth. If the mixture is a little stiff, add a splash of oil from the peppers and blend again.
Season to taste with salt and black pepper, then scrape into a serving bowl.
Sprinkle over a little more black pepper and serve with grissini for dipping.
01
Harissa and date dip
Ingredients
480g canned chickpeas, drained with liquid reserved 2 tbsp harissa paste 3 tbsp date molasses 1 ½ lemons, juiced 2 cloves of garlic, crushed 4 tbsp olive oil ½ tsp smoked paprika 1 tsp sesame seeds, toasted Salt Freshly ground black pepper Warm flatbread, to serve
Method
Put the chickpeas in a food processor with the harissa, date molasses, lemon juice, garlic and half the olive oil. Blend until smooth, adding a splash of the chickpea canning liquid if needed to get the right texture.
Taste and add salt and pepper as necessary, then scrape into a bowl.
Stir the smoked paprika into the rest of the olive oil and drizzle over the top, then sprinkle with toasted sesame seeds. Serve with warm flatbread.
03
Lentil hummus dip
Ingredients
530g canned lentils, drained with liquid reserved 4 tbsp tahini paste 1 lemon, juiced ½ tsp curry powder, plus extra for sprinkling 150g caramelised onion chutney Salt Freshly ground black pepper Fresh coriander, to garnish Warm flatbreads, to serve
Method
Put the lentils in a food processor with the tahini, lemon juice and curry powder. Process until smooth, adding a splash of the canned liquid if needed to get the right consistency.
Stir through the caramelised onion chutney, then taste and add salt and pepper as necessary.
Scrape the mixture into a bowl and garnish with a sprinkle of curry powder and some fresh coriander leaves. Serve with warm flatbread.
02
A classic twist
An oldie but a goodie, everyone loves hummus but let’s be honest, its not the most exciting dish looks-wise. To amp up the flavour and take it from grocery store-bought to gourmet, top yours with anything from sesame seeds to paprika, herbs, or even crushed pickled jalapenos for a bit of a kick!
EGGPLANT DIP
Time crunch? Grab 400g of grilled eggplant from the deli, and blend in a processor with sunflower oil, garlic, lemon juice, cumin, tahini, extra virgin olive oil, walnuts, and smoked paprika. Salt to taste!
