Hummus and Lentil Dip

I love nibbly picky food, which is probably why I love dips. I love easy to make dips as well, AND knowing what’s in them, since so many dips these days are getting all very gourmet with cashews and parmesan and all these things that don’t agree with me in them…

One of my favourite things is when friends drop in for a drink and knowing that I can quickly whip up some dips with what’s in our cupboard. And rice crackers are always in there too.

These three dips are my staples, and can all be made with tinned ingredients, or the key ingredients can be cooked from scratch, but to be honest, the tinned versions are very, very good. And the quicker they’re ready, the quicker I’m back socialising and enjoying them!

Beetroot Dip

This dip always goes down a treat. In fact, there was none left to photograph…

Ingredients:

  • Tin of sliced or whole baby beets (can also use home roasted beetroot, but the tinned ones have a nice sweetness to them)
  • Garlic (I LOVE garlic, and am told I tend to put a bit too much in… I figure if we all have it tho, we’re fine! Use as much as you’re comfortable with tho, 1-2 cloves minimum)
  • 1-2 teaspoons cumin (to taste)
  • Cracked pepper and rock salt (to taste)

Seriously, that’s it.

If you can tolerate it, you can also stir through a tablespoon or 2 of natural yoghurt at the end.

Method:

  1. Drain the beetroot (if using tinned), place in a container that’s suitable for blending (e.g. a tall jug if using a hand held blitzer thingy, or if using a food processor, in the food processor).
  2. Peel and roughly chop the garlic cloves, and add to bowl of beetroots, along with the cumin, salt and pepper.
  3. Blend with the food processor or the hand held blitzer thingy. I was given my blitzer by my old crazy neighbour Greg* when he got a proper food processor and it’s great for this type of use.
  4. Blend until all ingredients are mixed, but I prefer to leave it with a bit of texture.
  5. As mentioned above, add a tablespoon or 2 of natural yoghurt (e.g. sheep’s milk yoghurt) at the end for a creamy texture.
  6. Serve in a bowl, garnished with some fresh parsley leaves, and accompanied with gluten free rice crackers, vegetable sticks etc.

*Not to be confused with Old Greg from The Mighty Boosh.

Lentil Dip

This dip is my fiance’s new fav…

Ingredients:

  • Tin of lentils (can also cook red lentils in the stock, but this is the easy version)
  • Half a red onion, finely chopped
  • 1-2 cloves of garlic (or as much as you’re comfortable with)
  • 1/2 cup chopped parsley leaves
  • 1-2 teaspoons (gluten and dairy free) vegetable stock (to taste)
  • 1-2 teaspoons cumin (to taste)
  • Cracked pepper and rock salt (to taste)
  • Olive oil

Method:

  1. Drain and rinse the lentils (if using tinned), place in a container that’s suitable for blending (as above).
  2. Peel and roughly chop the garlic cloves, and add to bowl of lentils, along with the onion, parsley, stock, cumin, salt, pepper, and 1 tablespoon of olive oil to begin with.
  3. Blend with the food processor or the hand held blitzer thingy.
  4. Once you’ve done the initial blend, you can taste and adjust as required, e.g. extra olive oil if dry, stock, cumin etc, to your tastes.
  5. Blend until all ingredients are mixed, again, I prefer to leave it with a bit of texture.
  6. Serve in a bowl, garnished with some fresh parsley leaves, and accompanied with gluten free rice crackers, vegetable sticks etc.

Hummus

To be honest, I haven’t found a great combination/balance for hummus yet, and the above two dips are my preferred ones. We tend to always have chickpeas in the cupboard though, making this one a good option. I once had a bought hummus made from cannellini beans and am keen to try making that. Will let you know how it goes.

This is the best combination for hummus I’ve found so far, happy to hear your version though…

Ingredients:

  • Tin of chick peas
  • 1-2 cloves of garlic (or as much as you’re comfortable with)
  • 3 or so tablespoons of olive oil
  • 2 tablespoons tahini paste (ground sesame seeds)
  • Juice of 1 lemon
  • 1-2 teaspoons cumin (to taste)
  • Cracked pepper and rock salt (to taste, if required/desired)
  • Cayenne pepper (to garnish, if desired)

Method:

  1. Drain and rinse the chickpeas, place in a container that’s suitable for blending (as above).
  2. Peel and roughly chop the garlic cloves, and add to bowl of chickpeas, along with the olive oil, tahini, lemon juice and cumin.
  3. Blend with the food processor or the hand held blitzer thingy.
  4. Once you’ve done the initial blend, you can taste and adjust as required, e.g. extra olive oil if dry, salt and pepper, cumin etc, to your tastes.
  5. Blend until all ingredients are mixed.
  6. Serve in a bowl, garnished with a drizzle* of olive oil and a sprinkling of cayenne pepper, and accompanied with gluten free rice crackers, vegetable sticks etc.

And enjoy!

*How good a word is “drizzle”!?

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