SIMPLE SUMMER DIPS

HOW TO ENTERTAIN UNEXPECTED SUMMER GUESTS WITH TWO DELICIOUS DIPS THAT CAN BE CREATED IN MINUTES...

Two simple summer dips (or crostini toppings) which take less than 5 minutes to prepare. As long as youâ€™ve got the ingredients in stock, they are ideal as appetizers for entertaining unexpected summer guests. Accompanied by a salad and some pizza in bianco, they can even make for a light meal.

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CHICK-PEA AND TUNA DIP - SERVES 4

I invented this recipe for myself because I love Hummous, but was on a garlic-free diet.

As a dish, it is both nutritious and delicious.

INGREDIENTS

150 g of chick peas (Alce Nero if you can find them â€“ organically grown and cooked to soft perfection)

80 g tin of tuna au naturale (as opposed to in olive oil)

Coarsely ground black pepper

Extra virgin olive oil (EVO)

1 lemon

Pepperoncino

Parsley

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Put 150 g of chick peas in a mixer â€“ a mini-mixer is sufficient

Add an 80 g tin of drained au naturale tuna

Add a sprinkling of coarsely ground black pepper

Squeeze in half of a good-sized lemon

Add 4 tablespoons of EVO

Add some salt (to taste)

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Mix the ingredients, adding the olive oil and/or some more lemon (to taste) if the paste becomes dry.

The dip should have a creamy consistency.

Add a pinch of pepperoncino if you like spicy dips.

Garnish with a sprig of parsley and a sprinkle of paprika.

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Serve at room temperature.

Ideal with corn chips, with pizza in bianco or on savoury biscuits.

Also good, served with slices of celery, carrots and fennel.

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AUBERGINE-EGG PLANT DIP - SERVES 4

INGREDIENTS

1 fresh aubergine

(Or, if your guests are already on the doorstep,

160g of bottled grilled aubergine in oil.)

Fresh parsley or

Dried oregano

1 regular sized clove of fresh garlic

Pepperoncino (dried hot chilli pepper)

Shelled sunflower seeds or pine nuts toasted or plain

Salt

Olive oil

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If youâ€™re going the route of the fresh aubergine:

Preparation time 10 mins

Cooking time 15 mins

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Slice and salt the aubergine.

Allow it to sweat for 10 or more minutes.

Rinse and dry the slices.

Chop the slices into chunks.

Heat up a frying pan with a generous amount of olive oil.

Throw in 2 cloves of smashed garlic.

Add the chunks of aubergine

Sprinkle them with coarsely ground black pepper

Add a little salt (to taste)

Add a little oregano.

Sautee until soft and a little browned.

NB: Remove the sauteed garlic.

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Mixing the ingredients

Place the now sauteed or bought aubergine into a mixer â€“ a mini mixer is sufficient.

(NB â€“ if youâ€™re using the bottled aubergine, drain off the oil first.)

Add the toasted (or not) sunflower seeds â€“ a generous handful is sufficient.

Add half a clove of fresh garlic (or one third if youâ€™re not mad on garlic).

Add a sprinkling of fresh parsley

Add a pinch of pepperoncino or more, if you like spicy dips.

Add a little salt (to taste)

Mix the ingredients.

Add a little EVO if necessary, in order to create a creamy, but not liquid dip.

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Garnish with a sprig of parsley.

To be served warm or at room temperature.

Ideal with corn chips, pizza in bianco, on toast or with crackers

Alison Koetser, 07/07/2023 09:38:45

SIMPLE SUMMER DIPS

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