Niki’s Italian Dips

2016, Easter, Healthy, International, Savoury, Spring, Summer

dips

Buonasera!

Fancy a light aperitif? My trio of Italian inspired dips are sure to tickle your taste buds whilst giving you that healthy boost as well. Whilst walking around the streets of Milan in the evening I was pleasantly assaulted with the delicious aromas of small hot plates of food. From colourful rich dips to little cuts of salami, mortadella and of course bianco focaccia/pizza, these aperitifs were a true feast for the eyes. I would like to share my own version based on what saw out there and inject some Italian into your dips!
All you need for the three dips are:
For the basil infused houmous:

1 tablespoon of chopped basil
½ jar of cooked chickpeas, drained and washed
½ teaspoon of Himalayan sea salt and white pepper
2 tablespoons of extra virgin olive oil
1 tablespoon of tahini paste
1 small garlic clove, crushed
For the orange/red roasted pepper dip:

1 orange/red pepper, chargrilled and roasted
1 tablespoon of fresh chopped basil
½ jar of cooked chickpeas
½ teaspoon of Himalayan sea salt and Turkish red chilli flakes (optional)
2 tablespoons of extra virgin olive oil
1 small garlic clove, crushed

For the beetroot-thyme houmous:

1 small beetroot cooked and roughly chopped
1 tablespoon of finely chopped thyme (dried is okay here too)
½ jar of cooked chickpeas, drained and washed
½ teaspoon of Himalayan sea salt and white pepper
2 tablespoons of extra virgin olive oil
1 tablespoon of tahini paste
1 small garlic clove, crushed
Simply blitz your chosen dip in a food processor on high pulses for about five minutes or so until ultra-smooth. These dips are best served chilled and last up to 5 days in the fridge.

Buenisimo!

Happy baking!

Niki

Niki’s Pink Hummus

2015, Healthy, nikibakes.co.uk, Spring, Super Quick

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Happy May my dear readers!

Beetroot. It has a beautiful earthy flavour which is not only stunning to look at, it is sweet and tender as well. There are many uses for this superfood to include a simply salad or eaten simply as a side dish OR in my wonderfully pink hummus! Couldn’t be easier or prettier to look at.
All you need is:

• 2 cans of chickpeas, drained and washed thoroughly
• 1 crushed garlic clove
• 4 tablespoons of olive oil
• 3 tablespoons lemon juice (or more as needed)
• 2 teaspoons Himalayan salt
• 2 teaspoons ground cumin
• 1 large cooked beetroot, chopped roughly

Drain and rinse the chickpeas. Put the garlic clove, chickpeas 3 tablespoons oil, lemon juice, salt and cumin into a food processor and blitz to a knobbly purée.
Add the cooked beetroot and process again; if the hummus is still very thick add another 1–2 tablespoons of lemon juice and the same of oil. (This will often depend on the chickpeas, as different sorts make the hummus thicker or not.)
Taste for seasoning, adding more lemon juice and salt if you feel it needs it.

Please give this speedy and delicious dip a go!
Happy Baking!
Niki