I love making dips from scratch. Not only are they fantastic as starters but great to use in sandwiches, wraps, as bruschetta and in salads. There are endless options to make a dip and you can whip one up in no time! Keep in a airtight container in the fridge for up to a week.
Recipe from: Kenko Kitchen with a few alterations
1 leek, sliced and rinsed
400 g jarred artichokes in brine, drained and rinsed
2 & 1/2 tbsp tahini
200 g chickpeas, drained and rinsed
2 garlic cloves
50 ml lemon juice
zest of 1 lemon
1/2 tsp cumin
80 ml olive oil
salt and pepper
1 tbsp dukkah, to garnish
extra virgin olive oil, to drizzle
1. Heat a frying pan on medium heat with a little oil, and caramelize the leeks for roughly 5 minutes.
2. Transfer the leek to a food processor with the remaining ingredients (except the dukkah!). Blitz until it is smooth, adding more oil if needed. Top with dukkah and a little drizzle of extra virgin olive oil. Done! How easy – Enjoy! :)by