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What's Cooking? | Dips

WHAT’S COOKING?
Dips

Sian Pilkington

Sian Pilkington

SOCIAL MEDIA ASSISTANT

@MintVelvet
@MintVelvet

Summer is all about late-night barbeques, beach picnics and garden gatherings. Dips can transform any dish, adding a little extra indulgence to the simplest of foods. We’ve collated a mouth-watering collection of our favourites.

 

TAHINI AND LEMON DIP WITH PARSLEY

 

TAHINI AND LEMON DIP WITH PARSLEY

INGREDIENTS

150 g plus 2 tablespoons light or dark tahini
Freshly squeezed juice of 2 lemons
2 garlic cloves, crushed
Small bunch of fresh flat-leaf parsley, finely chopped
1–2 tablespoons pomegranate seeds
Warm bread, to serve
Carrot, celery or (bell) pepper, sliced thinly, to serve

SERVES 4

METHOD

  1. In a bowl, beat the tahini until smooth. Gradually beat in the lemon juice – the mixture will thicken at first and then loosen – and add several teaspoons of cold water to lighten the mixture until it is the consistency of double/heavy cream.
  2. Add the garlic and season the dip well with salt and pepper. Stir in most of the parsley and spoon the mixture into a serving bowl. Garnish with the rest of the parsley and a sprinkling of pomegranate seeds. Serve with warm bread, or with thin strips of celery, carrot or (bell) pepper.

 

Recipe from: Mezze: Small Plates to Share by Ghillie Basan (Published by Ryland Peters & Small)

 

HOT HUMMUS WITH PINE NUTS AND CHILLI BUTTER

 

HOT HUMMUS WITH PINE NUTS AND CHILLI BUTTER

INGREDIENTS

2 x 400 g cans chickpeas, drained and thoroughly rinsed
2 teaspoons cumin seeds
2–3 garlic cloves, crushed
Roughly 4 tablespoons olive oil
Freshly squeezed juice of 2 lemons
2 tablespoons tahini
500 ml thick, creamy yogurt
Sea salt and freshly ground black pepper
2 tablespoons pine nuts
50g butter
1 teaspoon finely chopped dried red chilli
Warm crusty bread, to serve

SERVES 4 – 6

METHOD

  1. Preheat the oven to 200°C(400°F) Gas 6.
  2. Instead of using a pestle and mortar to pound the chickpeas to a paste in the traditional manner, make life easy and tip the chickpeas into an electric blender. Add the cumin seeds, garlic, olive oil and lemon juice and whizz the mixture to a thick paste. Add the tahini and continue to blend until the mixture is really thick and smooth. Add the yogurt and whizz until the mixture has loosened a little and the texture is creamy. Season generously with salt and pepper and tip the mixture into an ovenproof dish.
  3. Roast the pine nuts in small frying pan/skillet until they begin to brown and emit a nutty aroma. Add the butter to the pine nuts and stir until it melts. Stir in the chopped chilli/chile and pour the melted butter over the hummus, spooning the pine nuts all over the surface.
  4. Pop the dish into the preheated oven for about 25 minutes, until the hummus has risen a little and most of the butter has been absorbed. Serve immediately with chunks of warm crusty bread.

 

Recipe from: Mezze: Small Plates to Share by Ghillie Basan (Published by Ryland Peters & Small)

 

GUACAMOLE & AVACADO & RADISH DIP

 

GUACAMOLE

INGREDIENTS

2–3 avocados
1 bunch of coriander/cilantro
A pinch of sea salt
A pinch of ground white pepper
1 tomato

SERVES 6 – 8

METHOD

  1. Cut the avocados in half, remove the stones and scoop the flesh out into a bowl. Finely chop the coriander/cilantro and add to the bowl with the salt and pepper. Roughly mash with a fork. Finely chop the tomato and stir into the guacamole.

 

AVACADO & RADISH SALSA

INGREDIENTS

1 large avocado
7–8 radishes
1/2 small onion
15 g coriander/cilantro
1 fresh jalapeno chilli (stem removed)
Freshly squeezed juice of 1 lime
1/2 teaspoon sea salt, to taste

SERVES 6 – 8

METHOD

  1. Cut the avocado in half, remove the stone, scoop out the flesh and dice it. Thinly slice the radishes. Finely chop the onion, coriander/cilantro and jalapeno. Combine the avocado, radishes, onion, coriander/cilantro and jalapeno in a bowl and stir. Sprinkle the lime juice and salt on top and mix again.

 

Above Recipes from: Everybody Loves Tacos by Ben Fordham and Felipe Fuentes Cruz (Published by Ryland Peters & Small)

 

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