Get more organic fruit & veggies in your diet by making tasty dips!
September brings with it an abundance of produce and ‘Organic Month’. Although organic growing practices aren’t just reserved for veggies, we always look for an excuse to boost our veggie intake and what better way to do so than with a yummy dip… crisps and nachos can’t be bad for you if you coat them in veg right?… Ok, maybe not but ditch the tired old ‘guac’ and give these yummy and healthful treats a go!
Muhammara
Ingredients:
2 red peppers
100g walnuts, toasted
50g breadcrumbs
2 tbsp lemon juice
2 tbsp pomegranate molasses or balsamic vinegar
1 tbsp olive oil
1 tsp ground caraway seeds
1/2 tsp chilli flakes (optional)
Salt and pepper to taste
Instructions:
1. Preheat the grill to high heat. Cut the peppers in half and remove the seeds.
2. Place the peppers cut side down on a baking tray and grill until the skin is charred and blistered, about 10-15 minutes.
3. Remove the peppers from the grill and let them cool. Once cooled, peel off the charred skin.
4. In a food processor, combine the peeled peppers, toasted walnuts, breadcrumbs, lemon juice, pomegranate molasses or balsamic, olive oil, caraway, chilli flakes (if using), salt, and pepper.
5. Process until the mixture is smooth and well combined.
6. Taste and adjust the seasoning if needed.
7. Transfer the muhammara to a serving bowl and drizzle with a little olive oil. Serve with warm pitta bread or crackers.
Baba Ganoush
Ingredients:
2 large aubergines
2 cloves garlic, minced
2 tbsp tahini
2 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to taste
Optional toppings: chopped parsley, pomegranate seeds
Instructions:
1. Preheat the oven to 200°C (400°F). Prick the aubergines with a fork and place them on a baking tray.
2. Roast the eggplants in the oven for about 45-50 minutes or until the skins are charred and the flesh is soft.
3. Remove the aubergines from the oven and let them cool slightly. Once cooled, cut them in half and scoop out the flesh.
4. In a bowl, combine the aubergine flesh, minced garlic, tahini, lemon juice, olive oil, salt, and pepper.
5. Mash the mixture together until well combined and smooth.
6. Taste and adjust the seasoning if needed.
7. Transfer the baba ganoush to a serving dish, sprinkle with optional toppings if desired, and serve with pitta bread or vegetables.
Tapenade
130g pitted black olives
2 tbsp capers
2 cloves garlic, crushed
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp fresh parsley, chopped
Method: Combine in blender and blitz until smooth. Tapenade goes well with steak.
Commentaires