Trio of Dips
1 cup water
100g of sun-dried tomatoes
1/4 teaspoonÂ salt
1/4 teaspoon freshly ground black pepper
450g can Cannellini
What You Do:
1. Preheat oven to180 degrees and Remove white papery skin from garlic head (do not peel or separate the cloves).
2. Wrap the garlic in foil and bake on a tray for 45 minutes. Remove from oven and allow to cool for 10 minutes. Separate cloves and squeeze to extract garlic pulp.
3. Bring 1 cup water to a boil in a saucepan. Add the tomatoes and cover and remove from heat. Allow to standÂ for 10 minutes before draining all but 1/4 cup of liquid.
4. Place the garlic pulp, tomatoes with the reserved liquid and remaining ingredients in a blender or food processor. If you used dried sun-dried tomatoes you may want to add a couple of tablespoons of olive oil to the mix. Blend until smooth a smooth consistency and serve.
2 tablespoons of fresh chives (finely diced)
1 tablespoon of fresh parsley (finely diced)
1 teaspoon of grated lemon rind
1/4 teaspoon of salt
1/8 teaspoon freshly ground black pepper
1 small garlic clove (finely diced)
What You Do:
One step only: Put everything in a large bowl and beat with a hand mixer at high speed until smooth. *Phew* That was hard work!
1/3 cup of tahini
1/4 cup of fresh lemon juice
1 teaspoon of salt
1/4 teaspoon cumin
1/4 teaspoon of ground coriander
1/4 teaspoon of ground red pepper
2 tablespoons of extra-virgin olive oil
1 tablespoon of chopped fresh corianderWhat You Do: