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.