Whilst I understand that the appearance of dip recipes on VDM is a somewhat unexpected move, here’s the deal. I love dips. They make up the main component of most lunchtimes with their ability to jazz up a slice of spelt bread, tortilla chip or a spoon and not only are they easy to whip up, the three I’m going to detail here are more on the healthy side of proceedings. Which leads back to diet, which links up to health, which impacts complexion – see what I did there? So here are three recipes that I crack out in moments of the munchies and when my Dad decides to pop round unexpectedly for lunch (the guacamole is his personal favourite).
CHUNKY GUACAMOLE. This one is such a people pleaser. Whoever I make it for always seem to badger me the next day for the recipe and it’s easy peasy and you don’t need a blender for it. Score. Please don’t hurt me because I refuse to include cilantro. Me and the devils herb just don’t get on.
You will need: 2 ripe avocados, 4 cherry tomatoes, 1/4 red onion, 1 clove of garlic (though I tend to use 2 or 3), 1/2 chilli, a splash of lime juice, a pinch of salt and pepper.Â
Peel and de-stone the avocados, then use a potato masher to mash the avocado up on a chopping board, add to bowl. Slice and dice the tomatoes, onion, garlic and chilli and again add to the bowl. Pop in a dash of lime juice (if you’ve got it, if not a tiny bit of lemon juice will do). Season, mix and serve.
HOMEMADE HUMMUS. I originally found this recipe on Hanna’s blog and it’s fab. I’ve modified it a tad but it’s still delicious if I say so myself – I haven’t purchased a shop bought tub since I discovered it.
You will need: 1 tin of chickpeas, 4 tablespoons of olive oil, 1 tablespoon of lemon juice, a pinch of salt, 1/2 teaspoon of cayenne pepper, 1 clove of garlic chopped (again I usually use 2), 2 tablespoons of water, 2 tablespoons of tahini, 1 tablespoon ofÂ honey.Â
Drain the chickpeas, add to a food mixer and blend. Then add all dry and wet ingredients and blend again. If things are looking a little dry I add a tad more water and oil, then it’s ready to serve.
TOMATO AND BUTTER BEAN DIP. Now hear me out on this one because it’s not the most ‘dip-able’ of dips – though I’m sure a tortilla chip could quite easily balance a butter bean on it – but it was just too delicious not to include. You could blitz it in a blender to smooth things out, but I prefer it chunky with some bread to dip in or as a side dish for dinner. Though I have been know to attack it alone with a spoon.
You will need: 1 tablespoon of olive oil, 1Â garlic clove, 1 (400g) tin of butter beans, 1 (400g) jar of passata or choppedÂ tomatoes, a pinch of salt and pepper.Â
Heat the oil in the pan, chop the garlic and add to the pan until softened. Add in the drained butter beans and passata and shimmer till the sauce has thickened slightly. Season, serve and dip away.