Who doesn’t like dip? With crudités, breadsticks, toasted flatbreads sprinkled with duqqa … The mixture of flavours and possibilities are almost as endless as your imagination. Here are two extremely simple ones …
Blue Cheese & Chive
In a bowl mix 100g blue cheese (today I used Bleu Auvergne), 2 tablespoons of plain cream cheese and 1 tablespoon of mascarpone until smooth and creamy.
Add paprika, black pepper and lemon (or lime) juice to taste. Snip in small bunch of chives and give a final mix to blend all ingredients. Chill to allow flavours to intermingle.
Butter Bean Hummus
Barely more complex than that is the butter bean hummus. (Possibly should point out that butter beans = lima beans, which are named after the city in Peru from where they were exported.)
- 1 x 400g can butter beans, rinsed, drained
- 2 garlic cloves, peeled
- 60ml (1/4 cup) fresh lemon juice
- 2 tbs olive oil
- 1 tsp ground cumin
- 1 tsp mild paprika
Put all ingredients in a food processor and blend until smooth. Serve with a little coriander for decoration.