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Linda's recipes

Hummus

From: Linda McCartney´s Home Cooking, p. 64

A great basic that should never be missing in your fridge. Hummus is vegan and gluten-free and versatile to use. Try it as a dip with vegetable sticks, as a filling for pitta bread alongside a crisp salad and falaffel, or as a sandwich spread.

Variations: You can experiment with spices such as a tandoori curry blend or harissa. Hummus with some chopped dried tomatoes and a little tomato paste is great in summer, and in autumn you can add some cooked pumpkin before blending.

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Linda's recipes

Guacamole

From: Linda McCartney´s Home Cooking, p. 64

This guacamole is really addictive and combines fresh avocado with the slightly sour flavour of tinned chillies. It is great to accompany mexican food such as tacos or fajitas, and also makes an excellent dip for crudités.

Variations: For a change, try using some finely chopped fresh chillies instead of the tinned ones (to taste) and adding 2 tablespoons of yogurt (or soy yogurt) for a fresher taste.

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Linda's recipes

Cheese and Caper Dip

From: Linda McCartney´s Home Cooking, p. 61

A fresh dip, great accompanied with crudités, bread sticks or corn chips.

Variations: For people who like a smoother dip, try using cream cheese instead of cottage cheese. Yogurt can substitute the sour cream, and quark the cottage cheese for a lighter version.
sic recipe (without the capers and caraway seeds) can be used as a basis for a variety of other dips. Why not try a dried tomato dip (add 8 chopped, dried tomatoes and a tablespoon chopped basil leaves), an olive dip (add 12 chopped green or black olives and 1 teaspoon dried herbes de provence), or an onion dip (do not add any uncooked onions, but brown 2 chopped onions in a little olive oil, leave to cool slightly and add to the basic recipe)?