spring onions (scallions), trimmed
• julienne of carrots
• crisp celery sticks
• slices of sweet red, green or yellow pepper
• batons of cucumber
• cauliflower or broccoli florets
• crisp chicory (endive) leaves – especially good for scooping up dips
• large, juicy black olives
• cherry tomatoes
• baby button mushrooms
• mangetout peas, topped and tailed.
You can make this paté with various canned beans, ranging from earthy brown ful medames (found in Middle Eastern shops), to red kidney beans, white butter beans (lima beans) and cannellini beans, varying the herbs and flavourings to suit the type of bean. It makes a delicious quick dip, or topping for toast, crackers or baked potatoes, or heated through and served as part of a main course with vegetables and rice or pasta.
serves 2
425g/15oz can beans, drained, or 100g/31/2oz/1/2 cup dried beans, such as cannellini, butter or lima beans, red kidney, ful medames, or your own choice
1 clove garlic, crushed (minced)
2–3tbsp lemon juice
pinch of chilli powder or cayenne
salt
freshly ground black pepper
1–2tbsp chopped fresh herbs, such as parsley, coriander (cilantro) or chives
1tbsp olive oil, optional paprika or crushed black peppercorns, to garnish, optional
If using dried beans, soak and cook them as described on page. Drain the beans, reserving about 150ml/5fl oz/ generous 1/2 cup of the cooking liquid. Mash the beans, a few at a time, with a fork, to make a coarse purée (or you can blend them in a food processor if you prefer).
Mix in the garlic, lemon juice, chilli powder or cayenne and season with salt and pepper to taste, then mix in enough of the reserved cooking liquid or water to achieve the consistency you want.
Mix in the herbs. Add the olive oil, or alternatively drizzle it over the top of the pâté or, for a lower-fat dish, leave it out altogether. A sprinkling of paprika or crushed black peppercorns makes an attractive garnish.
Although you can easily buy good hummus, it is simple to make using a can of chickpeas (garbanzos). Hummus is a great vegan replacement for mayonnaise and makes a delectable, creamy topping on salads and baked potatoes.
serves 4–6
425g/15oz can chickpeas (garbanzos), drained, or 100g/31/2oz/1/2 cup dried cannellini beans
4–5 cloves garlic, chopped
1tbsp light tahini
4tbsp freshly squeezed lemon juice
1tbsp olive oil
salt
freshly ground black pepper
olive oil, paprika, black olives, lemon wedges and/or fresh coriander (cilantro), to garnish, optional
If using dried beans, soak and cook them as described on page. Drain the chickpeas (garbanzos), reserving about 150ml/5fl oz/generous 1/2 cup of the cooking liquid. Put the chickpeas (garbanzos) into a blender or food processor with the garlic and blend to a rough purée.
Add the tahini, lemon juice and oil, then blend again to a smooth cream. Check the consistency and add a tablespoonful or so of the reserved cooking liquid or water, if necessary, to achieve a light, creamy consistency.
Season with salt and pepper and blend again. Spoon into a shallow bowl to serve. Alternatively, spread the hummus out on a plate and level it with a knife so that it is about 1cm/1/2in thick. Pour a little olive oil over the top, then sprinkle with paprika and garnish with lemon wedges, olives and fresh coriander (cilantro), if using.
Like hummus, this moreish dip is packed with nutrients and is excellent with salads or as a filling for sandwiches. It can be served as a dressing or dip with raw vegetables or strips of wholewheat pitta bread, or it is equally good diluted and used as a creamy pouring sauce to accompany steamed vegetables.
serves 1–2
2tbsp tahini
1 clove garlic, crushed (minced)
juice of 1/2 lemon
salt
freshly ground black pepper
Put the tahini into a small bowl with the garlic, 1 teaspoonful of the lemon juice and 2 tablespoons of water and stir well. The mixture will be very thick and lumpy to start with, then gradually will become smooth and creamy.
Add more water and lemon juice, as necessary, to achieve the desired consistency and flavour, then season with salt and pepper to taste.
This authentic Mexican guacamole does not contain lime, or lemon juice but incorporates avocado, tomato, chilli, fresh coriander (cilantro) and seasoning. It is delicious as a dip – served with tortilla chips or fresh vegetables – or as a salad dressing.
serves 3–4
1 large, ripe avocado, stoned and flesh scooped out
2 tomatoes, skinned and finely chopped
1/2–1 green chilli, deseeded
