White Bean Dip

I did once say that if I had to eat one dip for the rest of my life it would be hummus. Rest assured, that is still the case. However, it is time to expand out of the range and play around with other ingredients to make some tasty, healthy meals for work lunch. I’m a big fan of meal prep and dip provides a perfect means for this as it can be made ahead and stored for a longer period of time in the fridge compared to other products. It also has the element of versatility where you can serve it with crackers, veggie sticks or as part of a salad or as an accompanying spread on sandwich. The options are endless.

To give this dip a bit  more body, I decided to add some fresh breadcrumbs. I have kept things simple, as always, but never compromising on flavour. If you want to give it a go, follow the recipe below!

White Bean Dip

What you’re going to need

1 can Cannellini beans, strained well

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1/4 cup freshly made breadcrumbs (the staler the bread, the better)

1/2-1 clove garlic (to taste)

salt, to season

3-5 sprigs fresh thyme, stems removed

Method

  1. In a food processor/pulse blender, add all of the ingredients.
  2. Blend until a smooth consistency is established. Too easy!

Too easy!

White Bean Dip

 

Carrot Dip

So you’ve got a whole bunch of carrots left in the fridge. You’re not really feeling carrot sticks or just boring old boiled carrots. What do you do? Make a dip! As I have written about previously, hummus is my dip of choice so thought I’d a put a spin on it by using the abundance of leftover carrots that I had in the fridge instead of chickpeas. The carrots actually give the dip a subtle element of sweetness which is not overpowering in the slightest! It also provides a vibrantly coloured dip which I am obsessed with. The colour makes the dish really! This will take an extra five minutes to make in comparison to my go-to hummus but I assure you, it is worth the extra little bit of effort.

Carrot Dip (yield 1 cup)

What you’re going to need

3 medium sized carrots, sliced into circles (honestly shape doesn’t matter because they’ll be blended anyway. However the smaller you cut your carrot the faster they will cook)

2 teaspoons tahini

3 tablespoons olive oil

1/2 tablespoon lemon juice

1/2 teaspoon cumin

salt to season

Method

1. Boil water in a medium saucepan. Once boiled, cook your carrots until you can easily stick a fork through them.

2. Drain your carrots but retain about 1/2 a cup of the water.

3. Add all of the ingredients except the water into a pulse blender or food processor. Blend until smooth. (May need to add some of the carrot water just depends how smooth you would like it!)

4. Serve with crackers or vegetables such as cucumbers or celery (or I guess you could serve it with carrots too…I’ll leave you to decide on that one!)

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Beetroot and Walnut Hummus

Beetroot is just one of those amazing vegetables that will match up with pretty much anything you pair it with. It brings colour and life to every dish that it is featured in and its unique sweet yet still savoury taste continues to lure me in for more and to be as creative with it as possible! My dad had actually tried out this recipe a few weeks ago and it tasted fabulous, so I thought I’d give it a try too! However, dad being dad, when I asked him what measurements he used, he responded with “I never measure anything, I just wing it” – not very helpful when you’re a food blogger. Alas, I measured as I go and these were what measurements and ingredients I ended up with

Beetroot and Walnut Hummus (yields 1 cup)

What you’re going to need

1 fresh beetroot, cricket ball size (or if you’re lazy/willing to splash out a few extra bucks then you can buy the precooked ones – not tinned though!)

1/4 cup walnuts

1 clove garlic

1 tablespoon tahini

3 tablespoons olive oil

3 tablespoons water

juice of 1/2 lemon (1 teaspoon roughly, but this is a taste preference)

salt and pepper

Method

1. If you have bought a fresh beetroot, you will need to bake it first. All you have to do is cook the beet how it is (do not peel the skin) by wrapping in some foil and baking for about 45 minutes. When you can easily put a skewer through the centre, it is ready to take out. When it’s ready, remove the skin using a knive and cut the beet into small chunks. Then, put them in the freezer for about 2 minutes so they’re cool enough to work with.

2. Throw all of your ingredients except the water into a pulse blender or food processor. Blend until desired consistency is achieved (if not coming together smoothly, add a tablespoon of water at a time until you’re satisfied)

3. Serve with crackers or other vegetables such as carrots and cucumbers!

Will store in the fridge for up to a week!IMG_6169

Hummus

If someone told me I could only eat one type of dip for the rest of my life it would be hummus. My love for hummus began at a somewhat early age during my high school years when i indulged in the brand Copperpot’s Hummus. As with any food I discover, I always want to be able to create it from scratch at home! For a while, I’ve been making my own, knowing the key ingredients involved but never measured any quantities. Well, one day I decided to just measure all my ingredients and it turned out 1000x better than any hummus i’d ever made! I never really followed a recipe but for this I took guidance from a recipe found on Jamie Oliver’s website but of course added a twist to it!

Ultimate Go To Hummus 

What you’re going to need

1 x 400g tin chickpeas

2 teaspoons tahini

3 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon cumin

salt to season

Method

1. Throw all of your ingredients together into a food processor/pulse blender. Add 2 tablespoons of chickpea liquid/water into the mix. Pulse blend until a smooth consistency is achieved. If you’re finding that the mix is dry or the chickpeas are not breaking down into a smooth paste, add more chickpea water/water.

2. Serve with dipping foods such as carrots, cucumbers and crackers!

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