Puree can be made days ahead Will keep covered in refrigerator

three dips with toast & crudités

This is very versatile and can be served jor lunch with a green salad, as an entree, or at a party orjor a snack. The dips also make good side dishes jor other recipes and are all excellent served with our Roasted Vegetables (page 89).

1 cup Hummus (page 165)

2 carrots, peeled and cut into sticks 2 sticks celery, cut into sticks

1 red capsicum, cut into sticks 1 zucchini, cut into sticks 1 witlof, leaves separated gluten-free, rye or spelt bread, toasted, orSpiced Bran Crackers (page 35)

GREEN OLIVE & LENTIL DIP

1 00 g C/2 cup) dried green lentils, rinsed

80 g C/2 cup) green olives, pitted

2 tsp drained capers 2 tbsp lemon juice

1 clove garlic, chopped 1 tbsp fresh oregano leaves 1 tbp olive oil

1 tbsp olive oil

250 g flat mushrooms, chopped

2 cloves garlic, chopped 1 tbsp lemon juice

30 g soft tofu, chopped

To make Green Olive & Lentil Dip, cook lentils, uncovered, in simmering water about 30 minutes or until tender, then drain and rinse under cold water. Combine lentils and remaining ingredients in a food processor and process until smooth, then season to taste.

To make Mushroom Pâté, heat olive oil in a large non-stick frying pan and stir-fry mushrooms over high heat until just wilted. Add garlic and lemon juice and stir-fry until mushroom juices have evaporated. Combine mushroom mixture and tofu in a food processor and process until smooth, then season to taste.

Serve Green Olive & Lentil Dip, Mushroom Pâté and Hummus with crudités and toasted bread or spiced bran crackers.

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