TAKE ONE- MAKE THREE

Wednesday, August 12, 2015

My boys can be eating machines at times and the summer holidays brings this into stark realization.  They seem to go from perfectly fine to starving hungry in a matter of seconds.  Rather than offer them another bag of goldfish crackers I have been reaching into the pantry for help and a good dip can be a lifesaver.


Served up with some bread sticks, carrots and celery sticks these dips are all winners.  They also make great lunches on the go.  The real beauty of this dip is that it starts with a can of cannellini beans (also labeled as white kidney beans).   I split one can three ways to make my top three dips.  Variety is the spice of life after all!

WHITE BEAN DIP BASE

120 g cannellini beans
1 tablespoon extra virgin olive oil
1/2 tsp sea salt flakes

From this simple base you can add whatever flavours you like.  It's actually pretty good just like that too!  

Here are my three suggestions;



 ROASTED CANDY STRIPE BEET & FENNEL

Roast a beet wrapped in foil and drizzled with a little oil until soft.  Allow to cool completely then peel.  Blitz the base dip with the beet and 1/2 teaspoon of fennel seeds and a fat pinch of black pepper.

ROASTED TOMATO & ZAATAR

Roast two fat, delicious tomatoes drizzled with oil and a little salt and papper until blistered and charred.  Allow to cool.  Blitz the base dip with the tomatoes, 1/2 teaspoon of zaatar and a quick squeeze of lemon juice.  

GARLIC, BASIL & LEMON

Blitz the base dip with a garlic bulb, a fat pinch of black pepper, 2 teaspoons of lemon juice and some basil leaves.  You might need to add a little more olive oil or lemon juice to get the dip to the right consistency.


Happy kiddies and very happy Mummy!!

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