Dips to make your platter ‘outstanding’

Chickpea Dip

This dip was created to accompany a platter of outstanding NZ produce.

A creamy and luscious puree, and if you use a deep green, grassy and peppery extra virgin olive oil, the depth of flavour is pure savoury deliciousness.

Serves 6 as part of a shared platter

325g jar chickpeas, drained and rinsed

2 cloves garlic, crushed

juice of 1 lemon

125ml extra virgin olive oil, plus extra for drizzling

a few mixed colour cherry tomatoes, halved

2 tablespoons Pinoli premium pine nuts, toasted

1 handful baby nasturtium leaves or small rocket leaves

1 large sprig fennel fronds or use a sprig or 2 of dill

Proper Hand Cooked Crisps Sweets & Beets

Put the chickpeas in a small food processor with the garlic and lemon juice. Process until roughly mashed then drizzle in the olive oil. Taste and add salt to balance the lemon and oil. Process well until the puree is very smooth, creamy and luscious.

Put in a shallow bowl and smooth the top. Drizzle with a little extra oil then top with the cherry tomatoes, pine nuts and leaves. Tear the fennel fronds over the top.

Serve with Proper Hand Cooked Crisps Sweets & Beets

Tips

-       Finely grate the lemon zest before juicing the lemon and sprinkle over the finished dish.

-       Add some finely sliced cucumber along with extra cherry tomatoes to extend the dish.

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Avocado Dip

This dip was created to accompany a platter of outstanding NZ produce. You can’t go past this platter favourite. Our recipe is a slight variation on the traditional Guacamole so give it a whirl.

2 spring onions, trimmed and roughly chopped

1 small green apple, peeled, cut and cored and roughly chopped

1 red chilli, deseeded and roughly chopped

2 avocado, halved, stone removed

juice of 1 lemon or 2 limes

1 handful coriander leaves

extra virgin olive oil

Proper Hand Cooked Chilli Lime Tortilla

Put the spring onion, apple and chilli in a food process and process to  chop a little more, but still leave some texture. Scoop the flesh from the avocados and add to the processor along with the lemon or lime juice and a little salt. Process until the rough puree.

Put in a shallow bowl and top with the coriander leaves. Splash with a little extra virgin olive oil.

Serve with Proper Hand Cooked Chilli Lime Tortilla

Tips

-       Taste adding extra lemon juice is you need more tartness.

-       We’ve topped with a few baby nasturtium leaves as well. They have a wonderful pepperiness to them, but you could use rocket leaves.