Dip plate

A selection of dips including olive tapenade, hommus, roast eggplant dip and roasted red pepper dip

Hommus	roast eggplant dip-coming soon
Olive tapenade	roasted red pepper dip-coming soon

Hommus

• 1½ cups tinned chick peas (garbanzo beans)
• 1 small clove garlic
• 2 tsp tahini (sesame seed paste)
• ¼ tsp salt
• 2-3 Tbs olive oil
• juice of half a lemon
• juice of half a lime(optional)
• 2-3 Tbs water

Put the chick peas, tahini, garlic, lemon and lime juice and salt in a food processor. Add half the water and blend. Add 2 Tbs of the oil and continue blending. You want to get a smooth soft consistency, so you may need to add more oil. Check the taste for enough salt and olive oil. You don't want the taste of the olive oil to overpower the hommus. If the hommus is too thick but there is enough oil in it then thin it further with a little more oil.

Olive tapenade

• 1½ cups pitted black olive (preferably kalamata)
• 2/3 cup sundried tomatoes
• 1-2 cloves of garlic
• 1 Tbs baby capers
• 2-3 Tbs olive oil
• 100ml/ half cup olive oil (approximately) extra virgin olive oil

Put all the ingredient apart from the oil in a food processor. start the food processor and slowly add about half the oil.stop the processor and scrape down the sides of the bowl. start the processor again and keep blending until you have an fairly even texture. You want the tapenade to be able to hold it's own shape when you spoon it onto a plate. Add more olive oil if needed and check the seasoning. The olives shoulg have enough salt in them but check it anyway.

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