Dayplan

Dips and Spreads

10. Aubergine dip

4 servings

500g aubergines
1 medium onion
2 cloves of garlic
1 tablespoon sunflower oil
1 tablespoon lemon juice
Freshly milled black pepper
2 tablespoons freshly chopped parsley

Set the oven to 180 C, gas mark 4. Bake the aubergines for 45 minutes. Peel and dice the onion. Peel and crush the garlic. When the aubergines have cooled, peel them and roughly chop the flesh. Put the aubergine flesh, onion, garlic, oil, lemon juice and pepper into a blender or food processor and blend until smooth. Pour the mixture into a serving dish and sprinkle with chopped parsley.

11. Chickpea savoury

5 servings

100g mushrooms
400g cooked or canned chickpeas
50g margarine
3 tablespoons freshly chopped parsley
2 cloves garlic
Freshly milled black pepper
5 ml lemon juice

Peel and crush garlic. Wipe mushrooms and slice thinly. Heat margarine in a saucepan, add garlic, mushrooms and drained chickpeas.

Cook for 5 minutes over a moderate heat. Add flavourings. Mash to form a rough paste or blend or liquidize to a smoother consistency. Chill for 1 hour before serving.

12. Zesty almond spread

10 servings

200g ground almonds
150g chopped dried dates
zest and juice of 1 large orange

Mix all the ingredients together to form a smooth paste. Store in a jar in the refrigerator. Keeps for about a month.

200g cooked chickpeas
75 ml cooking liquid or water
150 ml tahini
Juice of 1 large lemon
2 cloves of garlic
1 tablespoon olive oil
Cayenne pepper
4 heaped teaspoons freshly chopped parsley

Crush garlic and drop into a blender goblet. Add drained cooked chickpeas, oil, lemon juice, cayenne pepper to taste, and liquid. Blend until the mixture looks like mayonnaise. Pour mixture into a serving dish and sprinkle with freshly chopped parsley.

back to vegetarian menu : back to vegan menu