Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 23

An almost instantaneous starter at any time of the year. Brilliant for barbecues, hungry teenagers and vegetarians. Use ready-made wafers (chips) (GF/WF/DF) if you are in a real hurry!

Serves 8

Home-made fried potato skin quarters, or 500g/17oz of (GF/DF) ready-made fried potato skins, or 200g/7oz of (WF/GF) ready-made wafers (chips)

Salt and freshly ground black pepper

840g/30oz/4 cups of canned chickpeas (garbanzo beans), drained

2 tablespoons of light tahini paste

3 large cloves of garlic, peeled and chopped

A few drops of (GF) chilli sauce/oil

The juice of 2 large lemons

297g/10½ oz of silken tofu (firm)

At least 3 tablespoons of fresh coriander (cilantro) leaves

Cayenne pepper

A little chopped parsley for decoration

Preheat the oven to 200°C/400°F/Gas mark 6

Place the potato skins on a non-stick baking sheet and sprinkle with salt and pepper. Bake in the preheated oven until crispy.

Meanwhile, mix the chickpeas (garbanzo beans), tahini, garlic, chilli sauce/oil, lemon juice, tofu, salt, pepper and coriander (cilantro) leaves together in the food processor until smooth.

Scoop into an attractive bowl. Sprinkle with cayenne pepper and parsley.

Place in the centre of a large oval plate and arrange the potato skins around the dip.

Serve immediately.