Offering a selection of dips with crudités is a pleasant way of eating with friends and family; these always make a healthy sociable start to any meal.
Hummus and guacamole are my favourite dips and I like to accompany them with a colourful combination of crudités – carrots, peppers, asparagus, sugar snaps, mange tout etc. Hummus will keep for up to 4 days; however the guacamole is best served fresh and used on the day it is made.
This creamy golden puree of chick peas is a Middle Eastern speciality that has become popular world wide. It is eaten as an appetiser and is often part of a meze with hot pitta bread.
I have chosen to use tinned chick peas to speed up the recipe but traditionally the dried variety used and these need to be soaked over night and then cooked for 2 hours or until soft.
Preparation Time: 10 minutes
Cooking Time: No cooking
Serves: 8 people
Ingredients:2 tins 14 oz/400g- chick peas – drained and rinsed
Salt and cayenne pepper
2 cloves of garlic – peeled and crushed
Juice of 1 lemon
3 tablespoons tahini – (sesame paste)
4 – 6 tablespoons olive oil
Garnish: Olive oil, chopped parsley and olives
Method1) Put the chick peas in a blender or food processor with the lemon juice and work to a smooth puree.
2) Add the tahini paste and add all but 2 teaspoons of the olive oil, the garlic and seasoning.
3) Blend until smooth. Check the seasoning and adjust accordingly.
4) Spoon in to a serving dish.
To serve the stylish way: Garnish with chopped parsley, olives and drizzle with the reserved olive oil over the top. Serve with hot pitta bread.