Two simple summer dips (or crostini toppings) which take less than 5 minutes to prepare. As long as you’ve got the ingredients in stock, they are ideal as appetizers for entertaining unexpected summer guests. Accompanied by a salad and some pizza in bianco, they can even make for a light meal.
CHICK-PEA AND TUNA DIP - SERVES 4
I invented this recipe for myself because I love Hummous, but was on a garlic-free diet.
As a dish, it is both nutritious and delicious.
INGREDIENTS
150 g of chick peas (Alce Nero if you can find them – organically grown and cooked to soft perfection)
80 g tin of tuna au naturale (as opposed to in olive oil)
Coarsely ground black pepper
Extra virgin olive oil (EVO)
1 lemon
Pepperoncino
Parsley
Put 150 g of chick peas in a mixer – a mini-mixer is sufficient
Add an 80 g tin of drained au naturale tuna
Add a sprinkling of coarsely ground black pepper
Squeeze in half of a good-sized lemon
Add 4 tablespoons of EVO
Add some salt (to taste)
Mix the ingredients, adding the olive oil and/or some more lemon (to taste) if the paste becomes dry.
The dip should have a creamy consistency.
Add a pinch of pepperoncino if you like spicy dips.
Garnish with a sprig of parsley and a sprinkle of paprika.
Serve at room temperature.
Ideal with corn chips, with pizza in bianco or on savoury biscuits.
Also good, served with slices of celery, carrots and fennel.
AUBERGINE-EGG PLANT DIP - SERVES 4
INGREDIENTS
1 fresh aubergine
(Or, if your guests are already on the doorstep,
160g of bottled grilled aubergine in oil.)
Fresh parsley or
Dried oregano
1 regular sized clove of fresh garlic
Pepperoncino (dried hot chilli pepper)
Shelled sunflower seeds or pine nuts toasted or plain
Salt
Olive oil
If you’re going the route of the fresh aubergine:
Preparation time 10 mins
Cooking time 15 mins
Slice and salt the aubergine.
Allow it to sweat for 10 or more minutes.
Rinse and dry the slices.
Chop the slices into chunks.
Heat up a frying pan with a generous amount of olive oil.
Throw in 2 cloves of smashed garlic.
Add the chunks of aubergine
Sprinkle them with coarsely ground black pepper
Add a little salt (to taste)
Add a little oregano.
Sautee until soft and a little browned.
NB: Remove the sauteed garlic.
Mixing the ingredients
Place the now sauteed or bought aubergine into a mixer – a mini mixer is sufficient.
(NB – if you’re using the bottled aubergine, drain off the oil first.)
Add the toasted (or not) sunflower seeds – a generous handful is sufficient.
Add half a clove of fresh garlic (or one third if you’re not mad on garlic).
Add a sprinkling of fresh parsley
Add a pinch of pepperoncino or more, if you like spicy dips.
Add a little salt (to taste)
Mix the ingredients.
Add a little EVO if necessary, in order to create a creamy, but not liquid dip.
Garnish with a sprig of parsley.
To be served warm or at room temperature.
Ideal with corn chips, pizza in bianco, on toast or with crackers
