You will certainly be coming back for a second dip with these two delightful pools of savoury yumminess. Make sure you flip your dipper over to the clean side before you dive in for more.
There are a million recipes for each of these already but here are my versions of ‘Hummus’ the chick pea classic and ‘Guacamole’ the cream of avocado. Both are easy starter stables but can also make gorgeous lunch time meals sat on a bed of salad too.
Tuck in with bread sticks (recipe to follow) or slice up extra veg to dip.
Guacamole
Ingredients:
½ red onion, peeled and finely chopped
2 ripe tomatoes, deseeded and finely chopped
1 clove of garlic, crushed
Juice of 1 lime
1 tbsp freshly chopped coriander
salt & pepper
2 large ripe avocados
Method:
- In a bowl mix together the onion, tomatoes, garlic, lime juice, coriander and season with salt and pepper.
- Peel and mash the avocados with a fork and carefully fold into above mixture. Serve immediately.
Hummus
Ingredients:
1 x 400g can of chick peas, drained
1 small dried red chilli, crumbled
5ml (1 tsp) ground cumin
5ml (1 tsp) cumin seeds, lightly toasted
1 clove of garlic, crushed
30ml (2 Tbsp) tahini (sesame seed puree)
60ml (4 Tbsp) extra virgin olive oil
Juice of 1 lemon
Salt & pepper
Extra olive oil
Aleppo chilli flakes or smoked paprika
Method:
- Place the chick peas in a food processor with the chilli, cumin (ground & seeds), garlic and tahini. Process until smooth
- Through the funnel of the food processor, with the motor running, slowly add lemon juice then the olive oil until you have a soft consistency
- Season to taste with salt and pepper
- Place in a dish and drizzle with a little extra olive oil. Serve sprinkled with Aleppo chilli flakes or smoked paprika
