Three Dips with Moral Fibre Crackers

Dip, Dip, Dipping with Crack, Crack, Crackers all day long!!!

I’ve teamed up with the lovely people at Moral Fibre to create three fabulous dips that are perfect on their own with the lovely crackers moral fibre create and also with crudités, as part of mezze meals or eaten alongside falafels, grilled meat or fish! Super versatile, bright and incredibly delicious and good for you! I like to keep a few handy in the fridge so that I can mix my snacks up throughout the week and also to have alongside my meals. It’s great to have a savoury snack to hand!

So there’s three different crackers in the Moral Fibre range – courgette (my fav), beetroot and spicy! I’ve created three dips for each one but to be fair, the crackers are super versatile and work with pretty much all of them. Well.. ish! Maybe not spice and pesto but hey, whatever floats your boat!

I love all three dips and they always go down a treat with guests too as they are super vibrant and incredibly flavoursome, if I say so myself!

Let me know your favourite and how you choose to serve the dips! With cracker, with crudités or alongside meat/fish/pasta etc.

Enjoy,

Leitchy xx

Pesto Hummus

 

Ingredients

1 can of chickpeas, drained and rinsed well

55g fresh basil

1 garlic clove, skin removed

half a lemon, juiced

25g parmesan, grated

2 tbsp light tahini

3 tbsp olive oil

salt and pepper

60g brazil nuts

Method

Start by toasting the brazil nuts in a dry pan over a medium heat until golden.

Pour the brazil nuts into a food processor with the remaining ingredients and blend until smooth.

Keep scraping down the ingredients from the side of the bowl and blend again until smooth and combined.

Scoop the hummus into a bowl.

Top with a drizzle of olive oil and some finely chopped nuts.

Keep in the fridge.

Courgette and Tahini Dip

 

Ingredients –

450g courgettes, ends removed and halved legthways

3 tsp light tahini

1 garlic clove

half a lemon, juiced

a pinch of salt

olive oil

Optional – a sprinkle of Dukkah 

Method

Preheat the oven to 200 degrees and line a tray with parchment.

Place the courgette halves, face up on the tray.

Pop in the oven for 35 minutes – soft and turning golden.

Pop the courgette in the blender with the tahinim garlic, lemon and salt.

Blend until smooth.

Scoop the dip into a bowl.

Top with a drizzle of olive oil and a sprinkle of dukkah.

Spiced Squash Dip

 

Ingredients –

1 medium to large butternut squash, peeled, seeds removed and cut into chunks.

salt and pepper

1 can of chickpeas

3cm by 1cm piece of ginger

3 garlic cloves, peeled and crushed

1 green chilli, roughly chopped

75g ground almonds

15g fresh coriander

2 tsp garam masala

1 tsp ground cumin

salt and pepper

100ml milk to blend – add gradualy

Nigella seeds to decorate – optional

Method

Preheat the oven to Gas mark 6.

Pop the squash in a large roasting dish and season well.

Bake for 1 hour until golden and soft.

Tip the roasted squash and all the remaining ingredients except the nigella seeds into a food processor.

Blend until smooth.

Pour the dip into a bowl and sprinkle with seeds.

Keeps in the fridge – 3 – 5 days

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