Veronica's Snacks Delicious Dip Recipes - Guilt Free Snacking
Guilt free snacking!
How to impress Friends and Family this Festive Season!
In these recessionary times, we keep hearing that “staying in is the new going out”. And for me, now that I have two small children which require babysitting, a night with friends around the kitchen table with a few bottles of wine and decent food is a treat in itself.
But there’s that age old question – what to bring?! Of course, sure, you grab a bottle of wine from the wine rack / local supermarket, but sometimes it’s nice to add a slightly more personal touch too… And didn’t you bring flowers the last time? Why not impress everyone by making some dip and bringing it along with a large share bag of everyone’s new favorite crisp (Veronica’s Snacks of course)?!
Seriously, dips are really easy to make, so even a non-foodie can manage it, and it seems such a thoughtful thing to do and my goodness, wouldn’t your mother-in-law be impressed?!
So here’s a couple of quick recipes for you – keep some of the prettier jars you use (larger mustard pots and jam jars are often nice shapes and a good size) and stick them through the dishwasher and they are perfect to be re-used. The hummus is a great recipe, really tasty, and there are lots of variations you can try – add some roasted red pepper, or some more cumin to spice it up, or make a spicy one by adding a tablespoon of hot paprika to the mix
This recipe came to me from Veronica (always good to curry favour with the boss!) via Ballymaloe / Darina Allen
- 110 – 175g (4-6oz) chickpeas, cooked or tinned (I used one tin)
- Juice of 2-3 lemons (or, to taste) freshly squeezed
- 2-3 garlic cloves, crushed
- 150ml (5 fl oz) tahini paste (widely available from health food shops and larger supermarkets)
- 2 tbsp olive oil
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tbsp parsley, finely chopped
- Cumin (optional)
- A few cooked chickpeas
- Drain the chickpeas, and keep a few whole ones aside for garnish.
- Whizz up the remainder in an electric mixer / blender / food processor with a little of the cooking liquid, to make a smooth paste.
- Add the lemon, garlic, tahini paste, olive oil and salt, to taste, then blend to a soft creamy texture Taste and continue to add lemon juice and salt til you are happy with the flavour.
- Pour into a serving dish, mix the paprika with the olive oil and drizzle over the surface in a cross, then do the same with the parsley. Cumin is also a delicious addition, use 1 – 1½ tsp. Sprinkle with a few cooked chickpeas, and serve with a large bag of Veronica’s Snacks
This is mostly my own makey-uppy recipe – I got some tips from the Mexican lady who was head chef in the Mexican restaurant I worked in for a year after college, in Cologne, Germany. To ensure you have good ripe avocados, buy them a few days in advance and leave them in your fruit bowl (not the fridge, it’s too cold), preferably near a bunch of ripe bananas which will help to ripen them up.
- 2 ripe avocadoes
- About half a punnet of ripe cherry tomatoes
- Half an onion, finely diced
- A bunch of fresh coriander
- The juice of one lime
- Chilli powder (optional)
- Cut the avocados in half, remove the large stone and then scoop out the soft flesh into a reasonable sized bowl.
- Chop the tomatoes into quarters (or smaller) and season with salt and pepper, then finely chop about half the coriander (depending on your own taste – I am not the world’s biggest coriander fan, but it is a deal-breaker in guacamole, I won’t make it if I don’t have fresh coriander to hand)
- Dice the onion and add to the mashed avocado, mixing well Pour in the lime juice, and check the seasoning – add some chilli powder here if you like, although personally, I prefer my guacamole un-spiced. And Voila it’s ready to be devoured with some yummy Veronica’s Snacks Crisps. Guilt Free and Delicious.