Dip In!!


Both of these dips are ideal as a snack at any time of the day or as an easy starter with a bunch of friends. Simply add some vegetable sticks or slices of charred sourdough bread. The salsa verde is also a great way to liven up a steak sandwich!

I do love hummus so here are a few more flavour options to try: Minty Beetroot, Roast Carrot and Garlic or Spicy Roasted Red Pepper.

Simple Creamy Hummus:

  • 400g tin chickpeas, drained and rinsed
  • 4 tbsp olive oil
  • 2 tbsp tahini
  • 2 tsp cumin
  • 1 tbsp parmesan, grated
  1. Place all the ingredients with 2 tablespoons of the oil in a food processor and blend until smooth.
  2. Gradually add the remaining oil until you get your preferred texture.

Salsa Verde:

  • 20g fresh coriander (include the stalks)
  • 20g fresh parsley
  • 20g fresh mint leaves
  • 1/2 red onion, diced
  • 2 tbsp lemon juice
  • Zest of 1/2 a lemon
  • 1 tbsp rapeseed oil
  • 3 tbsp extra-virgin olive oil
  1. Bunch all the herbs together into a ball and roughly chop.
  2. Place all the ingredients in a bowl and mix together with the oil, lemon zest and juice.
  3. This will keep fresh in the fridge under a layer of oil for 3 days.

Happy cooking,


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