Vegetable Platter with Summer Dips
These two dips are so easy to whip up and both only take about 10 minutes to prepare. Serve them as I have here on a platter with lots of delicious seasonal vegetables. You could have them for breakfast alongside a poached egg or for lunch in a wholemeal pitta with some feta cheese and cucumber. They also create a perfect supper along with a piece of grilled fish.
Serves 4
Cook time: 10 minutes
INGREDIENTS FOR SPRING PEA GUACAMOLE:
200g peas (fresh or frozen)
1 avocado, peeled
2 tablespoons fresh mint, chopped
½ teaspoon chilli flakes
1 tablespoon of crème fraiche
juice and zest of 1 lime
INGREDIENTS FOR RED PEPPER & CHICKPEA DIP WITH SMOKED PAPRIKA:
100ml extra virgin olive oil
2 garlic cloves, peeled and sliced
400g cooked, canned chickpeas
juice of 1 lemon
2 roasted red or piqullo peppers
60g almonds, roasted
1 tablespoon of smoked paprika
salt and freshly ground black pepper
METHOD:
For the Spring Pea Guacamole
Place all the ingredients in a food processor, season with sea salt and freshly ground black pepper and blend for a minute or until smooth. Then scoop into a bowl.
For the Red Pepper & Chickpea Dip With Smoked Paprika
Place all the ingredients in a food processor, season with sea salt and freshly ground black pepper. Blend until you reach a smooth consistency.
