You are here: Home > garlic
Archive | garlic RSS feed for this section

Broad bean hummus

On September 25, 2011 in celiac, cooking, dairy-free, dips, food, food sensitivities, garlic, gluten-free, healthy recipes, Hugh Fearnley Whittingstall, hummus, lunch, recipes, seasonal, snacks, wheat-free

Who’s your favourite chef? Hugh Fearnley-Whittingstall is fast becoming one of mine. He wasn’t on my radar until Paul introduced me to his cookbooks last year. His food philosophy is all about respecting the ingredients and sourcing the best possible produce. Hugh’s cookbook ‘River Cottage Every Day’ never fails to inspire me. I’m yet to get my hands on the TV series of the same name – I’ve heard it’s brilliant.

Broad bean hummus

Broad bean hummus

Today’s recipe comes from ‘River Cottage Every Day’. It’s a delicious broad bean hummus that won’t disappoint. With broad beans in season at the moment here in Australia, now is the perfect time to grab a couple of handfuls when you’re next at the grocer and whip them into a gorgeous, green, garlicky dip. That’s what Paul and I did yesterday. It took about 30 mins from start to finish and even less time for us to polish it off with some homemade tomato salsa, a couple of slices of ham, some marinated goat’s cheese and some homemade gluten-free seed bread. What a great lunch!

The hummus was the most verdant green colour – so green in fact that it could be mistaken for guacamole. Only problem was a severe case of garlic breath that plagued us Paul and I (and anyone who came into close proximity to us) for the rest of the day. We sprinkled the dip with lashings of cracked pepper and smoked paprika.

Without further ado, here’s Hugh Fearnley Whittingstall’s broad bean hummus.

So tell me, who’s your favourite chef and why?

Read full story · Comments { 2 }

Eggplant dip

On October 21, 2010 in celiac, dairy-free, dips, garlic, gluten-free, healthy recipes, recipes, snacks, vegetarian, wheat-free

I have a confession. Dip is my weakness. I eat it nearly every day, either smothered on a sandwich or oozing off a cracker (or carrot stick, if I’m feeling virtuous). You can’t really blame me for my dip fetish. Dips are as versatile as they are delectable, and great for whetting one’s appetite before a meal. Granted, their moorish natures makes them very easy to polish off, so try to show some restraint and save room for your main meal if you can!

Eggplant dip

Full of garlicky goodness!

Garlic lovers will go nuts over this eggplant dip. I’m tempted to rename it, ‘Roasted Garlic Dip’ given its garlicky goodness. The ingredients resemble those of Baba Ghanoush – a Middle Eastern dip that’s similar to hummus, but is made with eggplant instead of chickpeas.

I recommend adding a sprinkle of ground roasted cumin for extra flavour. Serve with toasted lavash bread sprinkled with rock salt (or rice crackers if you’re wheat/gluten- sensitive). And be sure to clean your teeth or chew some parsley stems afterwards to help sort out the garlic breath!

Here’s the eggplant dip recipe from Taste.

Read full story · Comments { 2 }

Beetroot dip

On September 12, 2010 in dairy-free, dips, egg-free, garlic, gluten-free, healthy recipes, Hugh Fearnley Whittingstall, hummus, recipes, snacks, vegetarian, wheat-free

We have a new rule in our household. Supermarket dips are banned! They are overpriced, salty, oily and full of preservatives. From now on, we’re making our dips from scratch. No more store-bought hummus, tzatziki or guacamole for us!

Beetroot and walnut hummus

The pink hues of beetroot hummus is a refreshing change from beige-coloured dips.

Our first foray into the land of homemade dips resulted in a bright pink creation called Beetroot and walnut hummus. Paul found the rosy treat in Hugh Fearnley-Whittingstall’s River Cottage Everyday. You will either love or hate the colour – it’s undeniably pink, thanks to the addition of beetroot.

Who would have thought there’s more to beetroot than the sliced, pickled variety you probably snacked on as a child and ate in sandwiches, hamburgers and the like. Turns out, this black sheep of the vegetable family is a star in the making.

You’ll need a hand blender for this one. Our normal blender really struggled to combine all the ingredients, so we got around it by adding all the dried ingredients first and then adding the wet ingredients separately. Then we combined them together at the end.

Be warned, this dip is garlicky, so chew on some parlsey stalks if you’re planning on doing any close talking. Looks aside, this is one helluva dip that goes down a treat with crispbreads.

Here’s the recipe for beetroot and walnut hummus. And be sure to check out my other dip recipes here!

Read full story · Comments { 3 }