Читать книгу Easy Meals - Rachel Allen - Страница 16

Instant dips

Store cupboard ingredients are ideal for making dips, allowing you to have everything ready in minutes. Mixing the bean and the red pepper dips by hand is almost as quick as using a processor.

Each recipe serves 4 (v)

PREPARATION TIME

5 minutes each

Bean dip

1 x 400g tin of white beans, such as haricot or cannellini, drained and rinsed

1 clove of garlic, peeled and crushed or finely grated

1 tsp chopped rosemary leaves

75ml (3fl oz) olive oil

Salt and freshly ground black pepper

* Whiz everything together in a food processor for 3–4 minutes or until smooth. Alternatively, mash the beans with a fork or potato masher and mix in the remaining ingredients. Add salt and pepper to taste and serve.

Red pepper and chickpea dip

1 x 400g tin of chickpeas, drained and rinsed

275g (10oz) preserved all s

3 tbsp olive oil

Salt and freshly ground black pepper

* Place all the ingredients in a food processor together with 2 tablespoons of water and whiz for 3–4 minutes or until smooth. Alternatively, mash the chickpeas with a fork or potato masher and finely chop the red peppers, then mix with the olive oil. Add salt and pepper to taste and serve.

Sun-dried Tomato dip

200g (7oz) semi-sun-dried tomatoes

2 tbsp olive oil

1 clove of garlic, peeled and crushed or finely grated

25g (1oz) pine nuts

Salt and freshly ground black pepper

* Whiz everything together in a food processor for 3–4 minutes or until smooth. Add salt and pepper to taste and serve.