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Vegetarian Dips

Since we are enjoying an "Indian Summer" this year (it's supposed to reach 26C here today?!) we are still enjoying salads and summer food here. Winter casseroles seem a long way off!

Dips are a great way of livening up “free from” bread, which can otherwise seem quite dry. I also put some in the tiny system pots and send crudités and or polenta chips/gluten free bread sticks in to school in packed punches. If home we also eat them with toasted pitta bread.

(TIP:- Gluten free pitta toasts well whole but doesn’t split easily, so I slice them in diagonal strips to enjoy with either of these dips.)

Hummus – prep time 5 min (yield about a cup)

This versatile paste can be breakfast, with some fresh pita bread, a snack with carrot sticks, a sandwich filling, even used in cooking to thicken certain soups, the list goes on… This makes about a regular tub size that you can buy in the supermarket. (And costs pennies, compared to buying the prepared stuff!)

Ingredients

1 tin of chickpeas, rinsed and drained (or about 3/4 cup dry, soaked overnight till soft)
2 tbsp tahina (sesame seed paste if tolerated, otherwise leave out)
3 tbsp lemon juice
Garlic and salt to taste
3-5 tbsp good olive oil (3 if no tahini)

Method

Blitz all ingredients in blender or food processor until very smooth (you might need to add small amounts of water if it gets too stiff and sticky) – you want a final consistency like warm butter, very spreadable.

TIPS

You can also add a peeled chopped carrot, this makes it a bit less sticky and is a good way to sneak veg into things.
To make it super-smooth, try adding less water and a tablespoon of yoghurt/rice cream.
For good presentation, serve in a shallow bowl, with olive oil drizzled on top, and a few pine nuts sprinkled on.

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Guacamole – prep time 5-10 minutes (yield about 1 cup – nibbles for 2-4 adults with tortilla chips)

Ingredients

very ripe avocado – (should yield to gentle pressure but not have visible depressions on the surface, as these mean bruises)
coriander leaves
red onion
olive oil
lime or lemon juice
optional – jalapeno chilli

Method

Peel the avocado – the best way to do this is to run your large knife around it, cutting down to the pit, then twist the two halves apart. Then use a spoon to get the large stone out. Chop into a fine dice and put in bowl. Add very finely diced onion, chili, and coriander leaves (large handful).
Drizzle with about 1 large spoon oil and a bit of salt.
Stir and mash with a fork to desired consistency. (Don’t use a blender or food processor as it will go all gummy.) If the avocado is ripe enough it should mash easily.

You can serve this as nibbles/appetizer/finger food – use tortilla chips or if not available you can toast small pieces of flat-bread in the oven. Also makes a good sandwich filling.