Sunday, 29 May 2016

Trio of Homemade Dips - Garlic, Guacamole and Hummus

Our first afternoon on holiday saw the Isle of Wight bathed in glorious sunshine so we immediately decided to fire up the coal barbecue. We must have had our Weber Go Anywhere portable barbecue for 10 years now and it has never let us down, and nor did it this afternoon with some simple sausages and steak from the local shop. Pre-BBQ it is customary in the Larry clan to pop open a bag of tortillas, tear into some pitta bread, chop up carrot and cucumber sticks and get dipping. Now shop bought dips are all right but you cannot beat the freshness of homemade, and as the Isle of Wight is known for growing good garlic I was keen to get stuck in with these garlicky dips.


Garlic Yoghurt Ingredients

1x Tub of Greek Yoghurt
1x Garlic clove, crushed or finely grated
1/4 Lemon, juiced
1x Tsp Greek basil
Sea salt

Garlic Yoghurt Method:

1. Mix the garlic, lemon juice and yoghurt together.
2. Top with Greek basil leaves and sea salt flakes.


Guacamole Ingredients:

3x Avocados
1x Tomato, deseeded and diced
1x Chilli, finely chopped (add more if you like it spicy)
1x Small garlic clove, crushed or grated
1x Lime, juiced
1x Handful of fresh coriander
Salt and Pepper

Guacamole Method:

1. Chop the avocados in half length-ways, pop out the stone then scoop the flesh into a bowl.
2. Pour in the juice of 1 lime.
3. Tear off the coriander leaves and set aside. Finely chop the stalks and add to the bowl.
4. Add the chilli, garlic and tomato then mix well with a fork.
5. Taste, season, top with the coriander leaves and serve.


Hummus Ingredients:

2x Garlic cloves, crushed or grated
1/2 Tin of chickpeas
4x tbsp Tahini
1x Lemon, juiced
1x tbsp Sour cream
Pinch of salt
1x tbsp Cold pressed rapeseed oil

Hummus Method:

1. Place all the ingredients except the oil into a food processor. Before you exclaim "a food processor in the van!", I use this mini Kenwood. Or you can get additions to a hand blender, which equally do the job.
2. Whiz up the ingredients to a paste.
3. Serve in a bowl with that lovely British oil poured over the top.

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