Tag Archives: dip

Home made hummus dip

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Humus3This is our families new favorite dip: hummus. We like dunking into hummus with chunks of home made pita breads or freshly sliced veg such as paprika or cauliflower.

Hummus is surprisingly easy to make. All you need is a good blender. Every ingredient you put in is healthy, making it a guilt free dip full of nutrients. Hummus should be nice and smooth.

Dress up your hummus with lots of garnishes, as this is a feast for both your eyes and your taste buds. A large plate of hummus is great as a starter while you get the barbecue going, or when you are serving multiple dips like aioli and tzaziki.

humus1

Homemade hummuschickpeas

  • 220 gr tinned or boiled chickpeas (rinsed and drained)
  • 70 ml olive oil
  • 1 tbsp peanut butter (non chunky)
  • juice of half a lemon
  • 1 garlic clove
  • 1 tbsp good spicy paprika
  • To garnish:
    • drizzle of olive oil
    • juice of half a lemon
    • a few chickpeas
    • chopped flat leaf parsley
    • a dash of paprika
  1. Blend your hummus ingredients to a smooth dip, it should not contain chunks and be soothingly smooth.
  2. Add salt and pepper to taste. If your hummus needs freshening up, add lemon juice.
  3. You can keep this hummus in a jar or container in your fridge for a number of days.
  4. To serve, spread the dip out over a large serving dish and garnish generously.

Rockin Rocket Pesto

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rrpIf you ever tried growing rocket (or arugula) you know it grows like a weed. You can eat these lovely leaves every day once your rocket plants get going.

In Holland you find them in the wild too. They grow on sandy soil, so you find them in the dunes, next to rail roads and just on side walks.

If you are lucky enough to have an abundance of rocket, you might be looking for a new way to use it up. I like to do this by making my own pesto.

This recipe has no exact quantities, I suggest going with your instincts, and go by what you have in your fridge and adding ingredients to your taste.

Rocket_Pesto

Rockin Rocket Pesto

  • 1 – 2 handfulls of rocket
  • 1 handful of cashews (or hazelnuts, walnuts, peanuts, whatever nut you like)
  • a piece of hard cheese
  • 1 clove of garlic
  • 1 – 2 tbsp of lemon juice
  • 2 tbsp olive oil
  • Salt and pepper to taste

I grind and mix my ingredients in my trusty little blender. Make sure you have enough oil in the blender.

Store your pesto in a jar or container in the fridge. Keep a layer of oil on top of your pesto to keep it fresh. Eat it within a week, but for us this is not a challenge!

This pesto is lovely as a dip with some home made bread, on your (meat) sandwich or through your pasta. If you add some more oil and lemon juice, it makes a lovely dressing for your tomatoes and mozzarella salad.

RocketPesto_Salad

 

This recipe works with basil or fenil tops too.