Dips
Dips
Ever find that when you buy a dip you never get enough…?
Solve that problem by being able to make them in as larger quantities as you like…
How to make Raita
Raita is the Indian version of tzatziki, a yoghurt based cucumber and mint dip. Shop-bought raita can contain ingredients such as ‘yoghurt solids’ and ‘modified maize starch’, whatever that is.
Keep it simple and make it at home. Your stomach will thank you!
Ingredients
- Natural yoghurt
- Cucumber
- Fresh mint
- Lemon Juice
- Paprika (optional)
- Salt and pepper
Instructions
1. Chop the cucumber into quarters, you probably only need about a third of it to make a bowlfull. You can scoop out the seeds in the middle if you like, as they are more bitter than the flesh, but it’s a personal choice.
2. Chop the mint roughly, using as much as you like, and add it to a bowl along with the cucumber. Then add the yoghurt and stir in the lemon juice to taste, and some salt and pepper.
3. You can add some paprika to the mix as well, if you have some, or use it as as a garnish.
Enjoy your raita with falafel, curry or pitta breads.
How to make hummus
Blender alert! You will need a blender for this one (stab blenders work just as well), but it’s worth it if you love hummus, otherwise known as the snack to end all snacks.
They key is to get it nice and wet, so you don’t end up with a thick chickpea paste.
Once you’ve got the hang of it, you can add all kinds of extras, like rocket, red pepper, caramelised onions, chillies…
This recipe is adapted from JamieOliver.com.
Ingredients
- 2 cans of chickpeas (save some of the water from the can to ass to the mix)
- 2 lemons
- Tahini
- Lots of olive oil
- Salt and pepper
- Garlic (optional depending on how much you want to taste it afterwards!)
Instructions
1. Put the chickpeas in a sieve and give them a good rinse, then transfer them to a bowl or blender.
2. Add a little bit of the chickpea water, the juice of a whole lemon, the garlic (if you’re using it) salt and 4 teaspoons of tahini to the chickpeas. There should be quite a lot of liquid in the mixture, but not enough to cover the chickpeas.
3. Start blending, and add the olive oil while while you’re doing so. You’ll need to add quite a lot to give the hummus it’s unique hummusy texture.
You’ll know when you’ve got around the right amount because that’s when it will start looking like shop bought hummus and less like a thick paste.
Enjoy your hummus in sandwiches, with baked potatoes or as a healthy dip.