Paprika Houmous

Ingredients (serves 8-10)

- 2 x 400g soft boiled chickpeas and 1/3 juice from each tin

- juice from 1 lemon

- 1 tsp paprika

- 1 garlic clove

- 1 small tbsp peanut butter

- 1 tsp chilli oil

- rapeseed or olive oil

- salt and pepper

1. Blend everything in a mixer and gradually add the olive oil until nice, creamy consistency forms. Season to taste and add more chilli oil or chilli flakes (if you like it spicy). 

If you're interested in trying some other chickpea dips, scroll down to find my previous posts. Team this dip with the pitta bites below and you've got yourself a good party nibble or snack.

Sardine Pate and Herby Pitta Bites

It's super easy and quick to make your own dips, and your friends always appreciate the effort. I tried making this pate for the first time, and it's great. Packed with Omega 3 from the sardines, however the fish isn't too overpowering. Accompanied with these delicious and quick herb pitta bites, any dip or pate will taste scrumptious. 

Sardine and Thyme Pate (Serves 8-10)

- 3 x 45g tin of sardines in olive oil (oil and bones get involved)

- 140g unsalted butter, softened

- 2 cloves of garlic

- 2 tsp fresh or dried thyme leaves

- juice of half a lemon

- 2 tsp grated lemon zest

- salt and pepper

1. Simply blitz everything in a food processor until smooth and season with salt and pepper.

Herby Pitta Bites (serves 4)

- 3 wholewheat pittas, cut through the centre to make thin pittas

- rapeseed or olive oil

- mixed herbs such as basil, thyme and rosemary

- salt and pepper

1. Firstly set the grill to medium/high and let it heat up for 10 minutes. 

2. Place the pittas on a flat oven tray, drizzle them with oil, and sprinkle with the mixed herbs. Season well before putting them under the grill for around 10 minutes. Occasionally check that they aren't burning.

3. When they are nicely browned, remove them from the oven and cut them roughly. They can be eaten hot or cold.

These are a great accompaniment for any dip.

Sundried Tomato and Basil Houmous

This is a super easy recipe. I have used peanut butter as an alternative to tahini, as I feel it gives a smoother, softer flavour. Plus, peanut butter lasts for ages and is always stocked up in my lader.

Ingredients (makes one large ramekin)

 - 400g tin of soft chickpeas (I like to use TRS Asia Boiled Chickpeas) with 1/3 chickpea juice

- 140g sundried tomatoes, drained (from a jar)

- 2 tsp smooth peanut butter

- 1/2 chilli, deseeded

- 8 basil leaves

- 1 clove of garlic

- juice of 1/2 a lemon

- 2 tbsp olive oil

- poppy seeds to serve (optional)

- salt and pepper

1. Blend all the ingredients in a food processor or using a hand blender. 

2. Sprinkle with poppy seeds and a sprig of basil.