Monday 30 June 2014

chip n dip ting

An array of nibbles + chilled glass of fizz + chitchat = makings of a good night in.
 
Who doesn't like a bit of chip n' dip action with a side of booze?
It's so easy to grab a bag of nachos or Kettle Chips and a few supermarket dips to munch on with your aperitivo - and they do serve a purpose, I won't deny. There's some 'world food' shops near me that do a lovely line in tzatziki. And I've got a soft spot for Sensations Thai sweet chilli crisps bathed liberally in red pepper houmous. But in general, shop-bought crisps or tortilla chips are way salty and greasy and the dips often thin, weak, vinegary or artificial tasting - making for sodium overload and that horrible 'full but not really full' feeling that gets you running out for a kebab when the party's over. So when my bezzie came over t'other night for catchups, proferring two bottles of fizz (pink and white), I went down the healthy route and made some substantial yet simple baked pitta chips and homemade dips.


Guacamole, salsa and houmous are a delish dip tricolore that seem to go down well with msot folks and just work together. Super easy to whizz up, easily sourced, affordable ingredients and if you, like me, are lucky enough to live near a market where they do big bowls of avos or toms for a quid you may as well load up and make a huge batch as they all freeze incredibly well too. And then you're all prepared and ready to dip freely on demand whenever you so desire.

 
Pitta chips are the perfect vehicle to transport your dips to lips. They're tasty but don't distract from the dip - and retain the structual integrity to stop any disappointing mushiness when scooping - a key factor of any chip worth it's salt (ahem).
Allow a couple of breads per person. It's easier if you buy round pittas as they are easier to cut into chips - but strips would work equally as well.
Just brush a baking tray and your breads with a tiny bit of olive oil, season with any spices or herbs you fancy and cut into triangles. Bake for 10 mins at 180C.
Voila - crisp tasty chips, baked not fried and not overly salty (unless you want them to be!)

 
Again, stock up on round breads and keep them in the freezer and you're all sorted for chip n dips round 2, 3, 4...

All dip recipes will serve around 4 hungry people.

Hoummmous

200g canned chickpeas
2 tbsp lemon juice
2  crushed garlic cloves
100ml tahini paste
1 tsp ground cumin
4 tbsp water

Whizz up in a food processor. Season with salt and more lemon juice to taste.
Add a drizzle of olive oil and scattering of paprika on top when serving.
 
Holy Guacamole

1 ripe tomato
3 very ripe avocados
Juice of 1 lime
1 small red onion,
1 chilli, deseeded
 
Make just ahead of serving. Chop up everything very small, and mix with the mushed up avo. Add more chilli to taste, and a squeeze of lemon to stop it going brown. If freezing, do it straight away before it turns brown!

My Salsa

4 large vine tomatoes
Small red onion
2 crushed garlic clove
1 tbsp white wine vinegar
Squeeze of lime juice
1 chilli, deseeded

Chop up small and mix together. Add more lime or chilli to taste. Leave in fridge for at least an hour, to chill and absorb flavours.

Serve in a pretty dish - my auntie makes glass, and I finally got the chance to give her beautiful handmade blue glass dip tray a whirl - along with some crudites (carrots, cucumber, peppers), olives - and some delicious chilled booze.
 




 
 

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