Moroccan Hummus, Greek Htipiti and 2 really easy an relatively healthy cheesy dips We live on these dips during the summer, they are great served with vegetable batons, pitta bread or tortillas. They are also ideal for parties.
Lemon and Coriander Hummus
1/2 540g jar of chickpeas – drained and rinsed
2 tablespoons of extra virgin olive oil
dash of light soy sauce
2 teaspoons of ground cumin
1 tablespoon lemon juice
1 handful of fresh coriander leaves
2 cloves of garlic or 2 teaspoons garlic puree
Water – as needed
Place all of the ingredients except the water into the bowl of a blander and blitz until smooth. Add water a little at a time of the humus is too dry. More or less garlic, lemon juice, cumin etc can be used to taste.
Using the above basic hummus add 1 tablespoon of harissa paste and bend once again. Alternatively sweet chilli sauce or any other spicy sauce of choice can be added.
Blue Cheese Dip
100g wedge of Roquefort or blue cheese of your choice
3 – 4 tablespoons of queso batido (or crème fraiche)
1 teaspoon of Worcestershire sauce
In a bowl mash the blue cheese with a fork and add the queso batido and mix in bit by bit. Finally ad the Worcestershire sauce and mix well.
Eroski have an own brand of queso batido that is fat free and has a very nice consitency.
Htipiti (Greek style dip with feta, red pepper and paprika)
1/2 block of feta cheese (100g)
4 piquillo red peppers (from a jar of pimientos de piquillo asados) wipe dry
2 teaspoons of sweet paprika (pimentón dulce)
1 teaspoons lemon juice
2 table spoons of queso batido or crème fraiche
1/2 teaspoon of cayenne pepper (optional)
Crumble the feta into the bowl of a blender and then add all other ingredients. Blitz until smooth.
Cream Cheese with Sweet Chilli Sauce and Coriander
115g of Philadelphia cheese (half a pack) Light or regular
2 – 3 tablespoons of Sweet Chilli sauce
1 handful of fresh coriander leaves chopped
Pre-heat oven to 200C/Gas 4. Spread the Philadelphia cheese onto an ovenproof plate or dish and make it flat so the chilli sauce will not run off. Pour over the sweet chilli sauce. Sprinkle the coriander over the top and bake for 10 to 15 minutes. Allow to cool and eat with pitta bread.
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On Saturday December 7th we will be hosting a "Think Pink" super sale and fundraising event on behalf of Cudeca
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We are Debbie and Andy Wilkes, we both love to travel. I’m passionate about colours and fabrics, particularly saris. I love to wander round the souks of Morocco although I'm also very happy in the John Lewis cushion department. Andy is a foodie and is in charge of the food buying for the shop, and usually making dinner too. We’ve added 3 cats to the family since moving here, one that adopted us and one came out of a bin at a few hours old and had to be bottle fed every 2 hours. If you have any queries or you’d just like to contact someone real please do send us a mail, dropl in, or give us a call.