Tag Archives: Hummus

Dips and Tapenades for Drinks, a Picnic or just for Snackin’

The 54th of 100 recipes chosen from the blog to go into my cookbook, these dips sit at the heart of one of my ‘fridge-raid’ suppers where the table overflows with cheese, paté, cold cuts, pies….and dips!

Having friends around for drinks or a picnicky lunch? Dips are always welcome. Here we have a selection of tapenades and dips to tempt the taste buds. Hummus is my favourite , I eat loads of the stuff and the authentic recipe here is bang on! This hummus is rich and creamy but also fresh-tasting because of the lemon juice and the combined flavours of the garlic, dark tahini and chick peas really come through beautifully – the recipe is also really cheap, quick and easy to do. If you like hummus, give this a go.

And then there’s the others – also gorgeous (but hummus has a special place in my heart and stomach, hence the big intro).

The juicy, sweet but piquant sun-dried tomato and basil tapenade and the more earthy, intense olive version both shout with flavours of the Mediterranean. Then, there’s this recipe for guacamole, which combines the luscious creaminess of avocado with a fresh coriander edge and a real kick of chilli. All four dips can be made in advance and in less than half an hour, using a mini food processor for each one and a quick wipe out in between – simple!   In essence, dip into a quick, easy and vast array of flavours – yummy!

What you need…

for the Middle Eastern Hummus

400g can chickpeas in salted water, drained

100ml ice-cold water

4 tablespoons dark tahini

2 cloves garlic, chopped

125g plain yogurt

3 tablespoons freshly squeezed lemon juice

Sea salt

Splash olive oil

for the Sun-Dried Tomato and Basil Tapenade

200g sun-dried tomatoes in oil, drained

A large handful of fresh basil leaves

1 garlic clove, peeled

2 tablespoons olive oil (from the jar of sun dried tomatoes if possible)

50g pine nuts

for the Olive Tapenade

100g pitted black olives, drained

100g pitted green olives, drained

2 tablespoons olive oil

2 anchovies in oil, drained

½ garlic clove, peeled

Black pepper, to taste

for the Guacamole with Coriander

1medium tomato, quartered

1 just-ripe avocado, peeled and roughly chopped

½ fresh green chilli, deseeded and roughly chopped

½ garlic clove, peeled and chopped

A large handful fresh coriander, roughly chopped

Zest of half a lime, finely grated

A good squeeze lime juice

Sea salt and freshly ground black pepper, to taste

What to do…

Hummus: into your food processor, chuck all of the hummus ingredients except the salt and olive oil. Whizz until smooth. Taste. Season with salt. Whizz. Taste again and adjust the seasoning if necessary.

Pour into shallow serving bowls and pop in the fridge (where it will thicken) until you are ready to serve.

To serve, use a spoon to make a slight hollow in the centre of the hummus and pour in a little olive oil.

Sun-dried tomato tapenade: rinse out your food processor and blade. Dry with kitchen paper.  Stick all the ingredients into your food processor. Whizz until smooth. Decant into a serving bowl. Cover with cling film and pop into the fridge until needed.

Olive tapenade: rinse out your food processor and blade. Dry with kitchen paper.  Chuck all the ingredients for the olive tapenade into your processor and whizz until smooth. Decant into a serving bowl. Cover with cling film and pop into the fridge until needed.

Guac: rinse out your food processor and blade.  Dry with kitchen paper. Tip all the ingredients for the guacamole into your processor, marvel at how lovely it is to have such a great gadget and then whizz the ingredients until the consistency is as you would like – rustically chunky, elegantly smooth or something in between! Decant into a serving bowl. Cover with cling film and pop into the fridge until needed.

Serve your wonderful dips with and an assortment of breads, crackers and crudités; some cold, crisp dry white wine and most importantly, a good collection of family and friends. Enjoy!

Inspired by…

Suzanne Husseini, When Suzanne Cooks (thanks Denise) for the hummus and Mary Berry for the others

How easy…

An absolute whizz!

 

 

 

 

 

 

 

Rich and Creamy Hummus

 

I eat loads of hummus – fancy a quick snack – pop some pitta in the toaster and then dig into the hummus – our fridge is never without. So, I’ve been experimenting with different recipes for a while and then tried this one – it’s bang on! But I guess it should be – coming from a book that is all about modern flavours of Arabia. (Whilst the origins of hummus aren’t totally clear, it’s believed to originate from the Middle East and the word actually means chickpea in Arabic). This hummus is rich and creamy but also fresh-tasting because of the lemon juice and the combined flavours of the garlic, dark tahini and chick peas really come through beautifully – the recipe is also really cheap, quick and easy to do. If you like hummus, give this a go. I have also been reliably informed that it is really ‘authentic’!

Makes 2 large dishes of hummus for sharing as part of picnic lunch/mezze.

What you need…

400g can chickpeas in salted water, drained

100ml ice-cold water

4 tablespoons tahini – a particularly good mix is half dark and half ‘traditional’ tahini but the dark version is hard to get hold of

2 cloves garlic, chopped

125g plain yogurt

3 tablespoons freshly squeezed lemon juice

Sea salt

Splash olive oil

What to do…

Into your food processor, chuck the lot, excluding just the salt and olive oil. Whizz until smooth. Taste. Season with salt. Whizz. Taste again and adjust the seasoning if necessary.

Pour into shallow serving bowls and pop in the fridge (where it will thicken) until you are ready to serve.

To serve, use a spoon to make a groove in the centre of the hummus and pour in a little olive oil. Arm yourself with crudités, warmed pitta bread, bread sticks, crackers, whatever you fancy and dip, dip away!

Inspired by…

Suzanne Husseini (thanks Denise)

How easy…

Assemble ingredients and whizz – that’s it!

In the Thermomix…

If you’re luck enough to have one of these wonderful machines, just stick all the ingredients into the bowl and then set the timer for 10 seconds at speed 6. Taste, scrape down from the edges, perhaps add a touch more salt and the set the timer for 3 seconds and the speed at 6. Job done!