Dips are one of my favorite snacks because they are easy to take along and share with friends. These three dips are well known, but I’ll show you my version of them today.
What you need:
For the sweet potato hummus:
1 can of chickpeas (250g drained weight)
50ml olive oil
3 cloves of garlic
¾ tsp salt
Pinch of pepper
1 tbsp Tahini
½ tsp onion powder
1 sweet potato (250g)
40g cream fraiche
Peel the sweet potato and cut into 1cm cubes. Cook them in salted water until they are soft enough to puree.
Purée the sweet potato cubes with the chickpeas, olive oil, garlic cloves, salt, pepper, Tahini and onion powder in a blender until it’ a creamy mixture. Now add the creme fraiche and continue to mix until it is mixed.
For the guacamole:
1 clove of garlic
½ small onion
Juice of a lime
Halve the tomatoes, remove the inside with a knife or spoon and cut the pulp into small cubes.
Finely chop the garlic clove and onion and fry them in olive oil on low to medium heat until they are lightly sautéed.
Halve the avocado, remove the stone, peel it and crush the avocado with a fork.
Mix the mashed avocado with the onion-garlic mixture, the chopped jalapenos and the remaining ingredients and the guacamole is ready.
For the pumpkin dip:
300g peeled pumpkin
100g canned tomatoes
100g creme fraiche
Juice of a ½ zircon
½ clove of garlic
Cut the peeled pumpkin into small cubes and cook it until it’s soft enough to puree it.
Let the cooked pumpkin cool down on a plate.
Mix all the ingredients together until it’s smooth.
Have a nice and tasty day,