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Sunday, July 15, 2012

Posh Chips & Dips 

Ok so I know we have been having a miserable summer so far, but sometimes there's no harm in just pretending and getting in the summer mood by sitting outside with some girlfriends surrounded by yummy cocktails and nibbles. Just remember to wear something to protect you from the Irish chill factor! These dips are all light, tasty and take minutes to rustle up while someone else is concentrating on the drinks! If you have a food processor these will takes minutes to prepare and be worth the minimal effort required. All of these dips can be made according to your own taste and availability of fresh ingredients. Start with these recipes and adjust according to your own palate. 


Tzatziki 

 Ingredients
1 Cucumber
2 Tbsp Olive Oil
1 Clove Garlic
Pinch of Salt & Pepper
2 Cups of Low-fat Natural Yogurt
Handful of fresh mint
1/2 Lemon, juiced

Method
1. Peel the cucumber and slice down the middle. Using a teaspoon scoop out all of the seeds and discard. Roughly shop up and place in food processor.
2. Add in all of the other ingredients and blitz for 20 seconds and hey presto! This dip is summery and light, it will go perfectly with vegetable crudites, pitta crisps. This dip is also great for barbecued meats such as chicken and lamb as a side dressing.


Hummus/ Basil Humus

Ingredients
1 Tin of Chickpeas
2 Tbsp of liquid from chickpea tin
3 Tbsp of Lemon Juice
2 Cloves Garlic
Pinch of Salt & Pepper
2 Tbsp Olive Oil
2 Tbsp Tahini Paste (you can buy this in any supermarket)
Large handful of basil leaves for basil hummus



Method
1. Blitz all of the above ingredients in your food processor until it well blended. If you like it lumpy then just pulse blend for 20 seconds or so. The hummus will keep in the fridge for 3-4 days, it is also great used as a spread on sandwiches, crackers and toast.

Guacamole

A lot of people are a bit fearful of guacamole because they think that avocados are very fattening when in actual fact they are an excellent source of vitamins B, E & K, and they contain more potassium than bananas. They do have a high fat content but the fat avocados contain is known as the 'good fat'. These monounsaturated fats are known to lower cholesterol and reduce the risk of heart disease, so a healthy choice all round so long as your night eating them around the clock! Guacamole also contains chillies which are known to speed up your metabolism, nothing wrong with that :)

Ingredients
2 Avocados
1/4 Red Onion
1/2 Small red Chilli
1 tbsp Lime juice
Pinch Salt & Pepper
1/2 Ripe Tomato

Method
1. Deseed the chilli and chop finely. Be careful not to touch your eyes after touching the chilli as they will burn. Use as much of the chili as you like depending on how hot would like the guacamole to be.
2. Cut the avocados in half and take out the stone. Peel and roughly chop the flesh.
3. Place all of the above ingredients in to the food processor and blitz according to how chunky you like the texture to be. If you do not have a processor you can simply chop up all of the ingredients and mash with the back of a fork.

Pitta Chips

2 Wholemeal Pitta Bread
Wram these in the toaster and then open them out. Cut the pitta up in to triangles and sprinkle with dried herbs, parmesan shavings, chilli flakes or just salt and pepper. Whatever you fancy,  crisp up in a hot oven for 10 minutes and serve with the dips.

2 comments:

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