Vegetarian Dips and Creams

310306_mini chopper cookbook.qxp 4/4/2006 15:44 Page 12

TOFU DIP

...HUMMUS STYLE DIP

A quickly prepared – and healthy – dip to serve with drinks or as a summer starter.

250g (9oz) plain, softish tofu

1 tsp Dijon style mustard

a small handful parsley

1- 2 tbsp chopped chives or other soft fresh herbs of your choice

salt and freshly ground pepper

a few drops olive oil

•Drain the tofu and cut into large cubes. Place in the mini chopper with the mustard, parsley and any soft herbs (except chives)

•Whiz at top speed to blend to a chunky cream, scrape down sides of the bowl from time to time

•If using chives, snip them with scissors and stir in. Add salt and pepper to taste

•Pile into a little bowl and trickle some olive oil over the top. Serve with celery sticks or rice crackers

HUMMUS STYLE DIP

This nutritious dip is made in minutes, from cupboard ingredients

a small tin or 120g (4oz) cooked chick peas

2-3 cloves of garlic

the juice of a lemon

extra virgin olive oil

hot water from the kettle

1 tbsp extra virgin olive oil

1 tsp paprika & salt

sprig of parsley

•Using a sieve, wash the chickpeas in warm water, then pat dry with kitchen paper. Place in the mini chopper with the garlic and most of the lemon juice and whiz, using top speed

•Dribble in a little olive oil through the holes in the lid. Adding a tablespoon or two of hot water will prevent the mixture from separating. Add salt and pepper to taste, and more lemon juice if required

•Spoon into a pretty dish, dribble on little olive oil and sprinkle with paprika. Using scissors, snip the parsley over the top

•Serve with pitta bread, cos lettuce spears, tomato wedges and cucumber sticks