3 Delicious Homemade Dips
We’re all making plans to meet up with our friends and family in parks and gardens as much as possible right now! Not only is the weather beautiful this week, but we’re also trying our very best to embrace the current times and see each other in the safest way possible.
Why not make gatherigs extra special and bring along some beautiful homemade dips!
Rain ruined your picnic plans? Then why not set up an indoor picnic instead – a great rainy afternoon activity with the kids! Delilah will literally eat a whole box of breadsticks given the chance so these healthy homemade dips are a great way to get some veggies in too!
They also work well with lots of dinners and are perfect for serving with grilled meat, fish or vegetables, or quinoa or cous-cous salads. The pea or beetroot ones would be lovely stirred through with pasta – hot or cold! And we all know that you can never have too much hummous in the fridge! This one is particularly delicious served warm with roasted chicken or vegetables.
Pea and Mint Guacamole
- A cup of frozen peas – preferably petit pois
- 1 large or two small Avocados
- A small bunch mint – leaves picked and chopped
- 2 tbsp lemon juice
- 2 tbsp of extra-virgin olive oil
- Fresh red chilli (optional)
- Salt and pepper to taste
Put the peas in a saucepan of boiling water and cook for 1-2 minutes. Drain and leave to cool.
Once cool, peel and de-stone the avocado and add that, the peas and all the other ingredients to your blender and blitz a few times until just blended with a few chunkier bits if you like. Alternatively, you could mash by hand for a more rustic texture.
- ½ tsp ground Coriander
- ½ tsp ground Cumin
- ½ tsp ground fennel
- ½ tsp ground Cinnamon
- ½ tsp ground cardamom seeds
- 1kg cooked beetroot
- 1 garlic clove
- a small red chilli
- Bunch of coriander, leaves picked from stems.
- 1 tbsp balsamic vinegar, or to taste
- ½ cup extra thick Greek-style yoghurt
- 1 tbsp extra-virgin olive oil
- Sea salt to taste
If your spices are whole then pop these into the blender first and blitz to grind them up a bit first (make sure you remove the shells from the cardamom if doing this). Then, add the beetroot, garlic, chilli, coriander stems, oil and balsamic and blend until smooth. Tip out into a bowl and stir through the yoghurt with chopped coriander leaves (leaving a few for a garnish) and add salt to taste.
Smokey red pepper hummus
- A jar of roasted red peppers – well drained (or roast your own, around 500g whole peppers,)
- 1 tin of drained chickpeas
- 1 tbsp tahini paste
- 1 tbsp tomato puree
- 1 tsp honey
- 1/4 tsp cayenne pepper
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 garlic clove
- 1 tsp smoked paprika
- 1 tsp sumac (optional)
- A good pinch of sea salt to taste
To roast your own peppers, brush in oil roasted in a hot oven for 30 mins. Remove and cover for 5 mins, allowing to steam. This should help you peel off the skin when cool enough to handle. Remove skins, seeds and stalks.
Add peppers and all other ingredients except the water to your blender or food processer and blend till smooth. Adjust seasoning to taste.