ingredients |
Use some of the following: spring onions, carrots, peppers and cucumber, celery sticks, chicory, cos or radicchio, cherry tomatoes, button mushrooms, cauliflower florets, radishes
RED CHILLI BEAN DIP
50g (2oz) dried kidney beans
100g (3½ oz) canned chopped tomatoes
1 clove garlic, chopped
pinch of chilli powder
squeeze of lemon juice
salt & pepper
GUACAMOLE
1 ripe avocado, peeled & stoned
2 spring onions, chopped
1 red chilli, chopped
1 small tomato, seeded & finely chopped
squeeze of lemon juice
1 clove garlic, crushed |
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To make the red chilli bean dip:
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Soak the beans overnight, then drain, rinse and put them in a pan. Cover with fresh water and boil for 15 minutes.
Drain again and transfer to a clean pan. Add the tomatoes, garlic and chilli powder and simmer gently until the beans are soft, about 20 minutes. If they show signs of sticking, add a little more liquid. Cool slightly, then blend to a paste. Add the lemon juice, blend again and check the seasoning. Decant into a serving bowl and allow to cool completely. Before serving, grind black pepper over the top. |
To make the guacamole:
Mash the avocado flesh roughly with a fork. Add the rest of the ingredients and mash everything together: check the taste and add a little black pepper. Transfer into a serving bowl. If you need to store this dip, cover it and place in the fridge- place the avocado stone in the middle during storage as it is supposed to prevent discolouration, however if you are only storing it for a short period then the stone is not needed.
Serve the dips surrounded by a selection of raw vegetables. |
