The Best Damn Dips, Ever!

As promised my delightful blogging buddies, some more foodie inspiration (hopefully inspiring, or maybe just  y’ enabling)
Today I am bringing a staple of mine that gets made at least once a week, to be consumed for the next few days by us all(this even had the teenagers stamp of yummy approval). I usually make a batch and then it will see me through as a lunch staple or an evening side, dependant on what we’re having.
So yes.
The best Damn Guacamole and Hummus ever!

Now the Guacamole has taken me weeks to perfect, with many different attempts, each eaten and the tweaked till I got to this point of guac-perfection.
What you will need:

2x super ripe guacamole, if kept in the fridge, bring them out at room temperature for a wee bit before you start making.. it just helps with the mushing.
2x Cloves of garlic
1x Lime
A handful of baby plum tomatoes
1x chilli deseeded
A good bunch of chives
Salt & pepper

This is so, so simple  but so effective.
Cut your avocados open, de-seed and scoop out the flesh in to a bowl, mash with a fork to your desired consistency. I like mine to be a bit smooth with a few lumps.
De-seed you chilli and finely chop, add to the avocado
Crush your garlic in a garlic cursher, add to the mix.
Roughly chop the tomatoes and add.
Chop all your chives and add.
Mix it all together.
Add in the juice of 1 lime.
Season with sea salt and freshly ground black pepper.
Mix again.

Now it’s up to you here if you want a smooth guacamole like you would buy in the shop then you can pop the mixture in to a blender and give it a blitz until its to your desired smoothness.
I love mine rustic, so when you dip in a corn-chip you get an explosion of flavours.
Its that easy.
The thing I was finding with Guacamole was the traditional onion inclusion was cutting through the taste more than any other flavour, leaving you with more of an onion flavour that an avocado.
The chives bring the wonderful light hint of onion but aren’t over powering.
I highly recommend!

Next up

You will need:
2x tins of Chickpeas, drained and rinsed
1x lemon, juiced
about 250ml of olive oil (or 10x tablespoons)
2tsp Tahini
4x Garlic cloves crushed
2tsp Ground Cumin
Salt and black pepper

Pop all your ingredients in to a food processor, add about 80mls of water to help get things going and whizz away.
Again, blend until you’re happy with the consistency. It’s that easy

 The thing I wanted to mention is that these both taste SO much better than the pre-packed versions. The freshness, the explosion of flavours, it’s all there and they are just the simplest to make.
I keep these in tupperware in the fridge for about 3-5 days (but they’re normally eaten within 2!)

I love to serve both these dips with crudités, my favourites being
Baby beetroots
Sweet Potato Wedges
Pepper sticks
Carrot sticks
Cucumber sticks.

When you first put it on a plate, it doesn’t look like much, but it is so filling, fuelling, healthy and above all, totally delicious.

Try it and see what you think.

Until Next time.. 

Happy cooking


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