Instant dips

These speedy dips from Rachel Allen are great with crisps, crudités and even as sandwich fillings. Ready before you can say, yum!
By Rachel Allen
Instant dips
  • Rating:
  • Serves: 4
  • Prep Time: 5 minutes for each dip
  • Effort: easy

Ingredients

For the bean dip

  • 400 g can white beans, as haricot or cannellini, drained and rinsed
  • 1 garlic clove, peeled and crushed or finely grated
  • 1 tsp chopped rosemary
  • 75 ml olive oil

For the red pepper and chickpea dip

  • 400 g can chickpeas, drained and rinsed
  • 275 g preserved peppers
  • 3 tbsp olive oil

For the sun-dried tomato dip

  • 200 g semi- sun-dried tomatoes
  • 2 tbsp olive oil
  • 1 garlic clove, peeled and crushed or finely grated
  • 25 g pine nuts

Tips and Suggestions

Cooks tip:If you can't find semi-sun-dried tomatoes, use sun-blushed or sun-dried tomatoes instead.

Method

1. For the bean dip: whiz everything together in a food processor for 34 minutes or until smooth. Alternatively, mash the beans with a fork or potato masher, then mix in the remaining ingredients. Add salt and pepper to taste and serve.

2. For the red pepper and chickpea dip: place all the ingredients in a food processor. Add 2 tablespoons of water and whiz for 34 minutes or until smooth. Alternatively, mash the chickpeas with a fork or potato masher and finely chop the red peppers, then mix with the olive oil. Add salt and pepper to taste and serve.

3. For the sun-dried tomato dip: whiz everything together in a food processor for 34 minutes or until smooth. Add salt and pepper to taste and serve.

Recipe taken from Rachel Allen's Easy Meals.

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