Dips

Dips are one of my go to starters when I have people over. Easy to make and simple to plate and serve. I like the ease of people helping themselves whilst I am busy getting the rest of the meal organised. A selection of crackers, bread or vegetable sticks, perhaps a bowl of olives or some Fetta or salami and the first course is organised. The dips that I make most often are hommus, avocado and beetroot. When fresh and in season I also make this broad bean dip and eggplant. I like the dips to be thick and hold their shape on the plate, if you prefer a thinner dip a little more water can be added.

Avocado 

Avocado Dip
2 ripe avocado
1 clove garlic
juice of 1 lemon
salt

To serve
chopped mint or chopped parsley
olive oil / lemon oilive oil
Method
Place avocado flesh, garlic, a generous pinch of salt and lemon juice in a food processor. Blitz until a smooth and creamy puree.
Place dip on serving platter
Pour a little oil over the dip and garnish with chopped mint

Hommus

Hommus
1 can chick peas, drained
1 clove garlic
1 tablespoon tahini
juice of 1 lemon
salt

To serve
ground cumin
olive oil / lemon olive oil
Method
Placechick peas, garlic, tahini and lemon juice in a food processor. Blitz until a smooth and creamy puree, add a little water to get the consistency right. Taste and adjust flavour with some salt.
Place dip on serving platter.
Pour a little oil over the dip and garnish with ground cumin.