Happy May! It’s cold and cloudy here in the UK, but this isn’t stopping me from entering full on summer mode. A girl can pretend right? I’ve been working hard to develop some more savoury recipes for you guys, as I realise I have about a million sweet recipes and I do eat more than just parfaits and unicorn food. …
I have a problem. I don’t have a table big enough for my friends to fit around. Normally I end up making curry or something you can have in a bowl so that people can find a space to sit and eat, even if it isn’t at the table. I haven’t been up to cooking much lately, so when I planned to have friends round for a little birthday celebration yesterday I needed something that required minimal effort. Dips and homemade crackers was the answer! I love food you can nibble at throughout the evening. There’s a lot less washing up too. I’ve been making the beet humous for a while, it’s earthiness blends so well with the smoked paprika. The golden curry dip was a revelation, everything I wanted, thick and daal like, yet spicy-sweet and moreish enough to make you want to slather it over everything. There’s no end to creativity with dips, if you haven’t made your own before, give it a go- you won’t regret it. Dips are one of those things where it’s kind of hard to go wrong. Just add a little of what you fancy, taste, then adjust accordingly.
- 3 smallish peeled beets, raw
- 1 can organic chickpeas, drained
- 1 tbsp tahini
- 2 garlic cloves
- 4 tbsp extra virgin olive oil
- 1 tsp smoked paprika (I usually add a bit more than this but I love smoked paprika)
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- Sea salt and black pepper
- Juice of one lemon
- Blend all ingredients together until well combined.
- Add a little water at a time until smooth and creamy.
- Taste and adjust as needed. Keeps well for 2-3 days in the fridge.
Golden curry dip
- 2 cups red lentils, washed
- 2 cups water
- 2 garlic cloves
- 1 thumb fresh ginger, minced
- 1 tsp ground turmeric
- 1/2 tsp smoked paprika
- 2 tsp apple cider vinegar
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1/3 cup – 1/2 cup water
- Cook lentils in the two cups of water for around 15-20 minutes over a medium heat, until all the water is absorbed. Allow to cool.
- Add cooled lentils and all other ingredients to a blender, apart from the half cup of water. Now add the water a little at a time, until desired consistency is reached. I like mine thick, so I just added a little water.
- Taste and adjust as needed. Keeps well in the fridge for 3-4 days.