Dip into it.....

Dips ~

~ they’re a simple & popular starter for when friends come ‘round, just add some crackers & vegie sticks

~ and very transportable – no need to worry about the carpets in your car being redecorated with them as you take that corner a bit too sharply.

But dips have come a long way from the French Onion classic. Now days it’s all about gourmet, organic, fresh; and as soon as you put these labels on packaging up goes the price.

So I took up the challenge and with a ready (read captive) audience (bookclub girls) to test my products on I prepared two lovely dips:

~ Lemon Hummus with Pine Nuts ~ Capsicum & Cashew ~

Lemon Hummus with Pine Nuts

Ingredients

400gm chickpeas (canned), drained & rinsed
1/2C pine nuts, toasted
1 garlic clove
1/2tsp ground cumin
1/2tsp ground paprika
1/4C olive oil
1/4C fresh lemon juice

Assembly

In a food processor combine chickpeas, pine nuts, garlic, cumin & paprika until well combined.

With the motor running, gradually add the olive oil and lemon juice and combine ingredients until smooth.



Capsicum & Cashew

Ingredients

200gm marinated roasted red capsicum, drained
150gm unsalted dry-roasted cashews
1/4C parmesan, finely grated
2tbs olive oil

Assembly

In a food processor combine all ingredients until well combined, but not smooth. This dip needs to have some texture/chunkiness.

Both recipes were sourced from the Australian Women’s Weekly


Hints:

• Both my pine nuts & cashews I bought raw and just dry toasted them in a non-stick frying pan.
  
  
• Instead of Parmesan I used Romano just for a little extra bite
  
  
• Both dips can be made a day ahead, just keep refrigerated in an airtight container