Happy Friday everyone. I hope you all have some fun plans for this weekend. Or maybe you just intend to relax and curl up in the warmth at home - which sounds like a great plan to me!
Whatever your whereabouts perhaps if you feel peckish you may like to give today's quick and simple recipes a go. Healthy, hearty, simple and delicious - here are two dips I made recently and thought I would share here for your delectable, foodie pleasure!
Having spent three weeks out of the country at the start of the month, perhaps overindulging a little in the hotel buffet and meeting up and enjoying time with old friends, when I landed back on UK soil last week I very much felt the need to get some healthy and fresh food into me! Without wanting to compromise on taste and still wanting to fill up, I sought out the following two recipes for a fresh and healthy lunch last weekend. Happy with the results and reliably informed by my husband that both were 'spot on' I thought you may like to see what I made and perhaps sample these delights for yourselves. So without further ado ...
First up I was really keen to try this Tomato and Butter Bean Dip from a post on the lovely blog Vivianna Does Makeup - Three Ridiculously Easy to Make Dips.
If you're like me and have a love for butter beans and anything tomatoey and garlicky then this unbelievably simple recipe is definitely for you. Delicious it is indeed and it's a really filling lunch option full of taste and goodness. I will lay out the ingredients here but do check out Anna's post for the original recipe, as well as two other really yummy options.
TOMATO AND BUTTER BEAN DIP
You will need: Olive oil, garlic (I used 2 cloves because I'm a garlic fiend), 400g of tinned butter beans (organic is best if possible), 400g jar of passata or chopped tomatoes, salt and pepper to taste.
Peel and chop the garlic and heat in 1 tbsp of olive oil until softened and golden. Add the butter beans and cook until they start to soften, throw in the passata and season with a little salt and a lot of lovely, freshly ground black pepper. Decant into a bowl and serve. I sprinkled a little feta cheese over the top and we ate ours with some warmed wholemeal pitta bread and chopped carrot and celery. Mmmmm!
Second on the list was a little spin on a complete classic - Hummus. We had a jar of Tahini that had been sadly sitting alone in the cupboard for quite a while as well as a few tins of chickpeas that were beginning to look a little forlorn! So it was finally time to make them happy and put them to good and delightful use.
Now as with my love of butter beans, hummus is a passion and comfort food of mine too. Yet I always cheat and buy it from the supermarket despite knowing how easy and far more healthy it is to make yourself. Having made it once previously and crushing the chickpeas by hand during a Greek cooking extravaganza with the lovely Tonia Buxton a little while back (read more about that here) I thought it was high time to venture into the hummus making fold once again - this time with the speedy help of my lovely blitzing blender.
I decided to use a recipe for Hummus with Coriander from one of my current favourite cookbooks the Neal's Yard Remedies Healing Foods. I love this book for the fabulous healthy facts, the way it easily explains what each food can do for you and for the selection of very edible but very healing and wholesome recipes.
I adapted it a little based on what we had in the house so here is my slightly amended version.
HUMMUS WITH CORIANDER
You will need: 400g can of chickpeas drained and rinsed, 2 large cloves of garlic peeled and finely chopped, 3 tbsp tahini paste, juice of 1/2 lemon, 1 tsp coriander seeds finely crushed, 1/2 tsp smoked paprika, 1 tbsp extra-virgin olive oil, salt and ground black pepper, 2 tsp sesame seeds.
Add all of the ingredients except the sesame seeds into a food processor/blender and blitz until it's at the texture that you prefer it to be - some like it coarse some a little smoother! Add the sesame seeds and stir. Taste and adjust where necessary by adding extra seasoning/lemon juice according to your palette. If the texture remains a little too dry and coarse for you then add a little cold water to loosen it.
Spoon into a bowl and serve - you can sprinkle a little more smoked paprika and some chopped, fresh coriander over the top to garnish if you wish. Then basically sit back, eat and enjoy!
So there we have it - two very easy recipes from two fabulous sources. If you give them a go I hope you enjoy them and if you have any similar posts or healthy dip recipes of your own to share then please do so in the comments below. I love to give new ideas and recipes a go.
Have a happy and healthy weekend all and I hope to see you back here soon on The What Now Blog.