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Sharing the Love: Part II

November 12, 2010

As a continuation of a theme, what could be better to share than dips? As one with a savoury rather than sweet tooth, I would rather sit around a dish like the one above than a platter of sweet things, and by their very nature they are to be shared in the true sense – communal snacking. A friendship with a neighbour, cultivated in part through the aforementioned cake sharing, led to an invitation to a bonfire night party last week. The horrid, wet weather prevented any actual firework display but good company and wine made for a lovely evening and this trio of dips were a tasty accompaniment.

I recently spotted a recipe for a black bean dip  courtesy of the LA Times that I wanted to try, and added to this two other dips to use up some of the stocks of chick peas and tahini in the cupboard, the pumpkin and beetroot were a colourful nod to autumn, although the pumpkin was from a tin and the beetroot pre-cooked rather than freshly roasted. All three took no time at all to blitz in a food processor, the most time-consuming part was washing the bowl and blades in between making each dip.

I think my favourite has to be the beetroot and walnut, although I adapted the quantity/ratio as I only had a small pack of beetroot in the fridge. With all of them feel free to add more citrus if needed and if the consistency isn’t quite right for you add more olive oil or water until you’re happy. Serve with something crunchy and ‘scoopy’ (you know what I mean) my preference is for some wholemeal pitta tossed in olive oil and sea salt then toasted.

Spicy Pumpkin Dip

Food Network

1 tin of pumpkin puree (Waitrose stock Libby’s brand)

1 tin chickpeas – drained and rinsed

3 tbsp tahini

1 garlic clove

1 tsp cayenne pepper

1 tsp cumin

2 tbsp olive oil

2 tbsp lemon juice

salt and pepper to taste

Blend the chickpeas and pumpkin in a food processor until smooth, add the remaining ingredients and process. Season with salt and pepper to taste

 

Beetroot and Walnut Dip

Good Food Channel

250g cooked beetroot (not the kind in vinegar!)

100g toasted walnuts

50ml olive oil

25ml water

1 tbsp tahini

1 tbsp lemon juice

salt to taste

Pulse the walnuts in a food processor until coarsely chopped and the beetroot until a paste forms.

Add oil, water and tahini, lemon juice and pulse again.

 

 

Black Bean Hummus

LA Times

1 tin chickpeas – drained and rinsed

1 tin black beans – drained and rinsed (on closer inspection the original recipe said 2 tins, but I used 1 and it was fine although I didn’t use as much water as was suggested)

4 cloves garlic

2 tbsp olive oil

3 tbsp tahini

juice of a lemon

1 cup of water (240ml) plus more if needed

1 1/2 tsp cayenne pepper (I would start with one – it was fiery with 1 1/2 but maybe that’s where the other tin of black beans would’ve been useful!)

2 1/2 tsp cumin

2 1/4 tsp salt

1 1/2 tsp pepper

Blend the beans, oil, garlic, tahini and lemon juice to a paste. With the motor still running on low speed, add the water.

Add the spices and blend, taste and adjust seasoning.

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