YIELD: 1 large bowl
DIFFICULTY: Easy
TOTAL TIME: 25 Minutes
INGREDIENTS
1 butternut squash
1 400g tin of chickpeas
100g of sesame seeds
Half a garlic clove
1-2 tbsp of olive oil
A pinch of ground cumin
Steps:
1. Preheat the oven to 190°C-200°C. Place the peeled and cubed squash in a tray. Afterward, season it and drizzle it with oil. Bake for approximately 20 minutes or until it’s soft.
2. Simultaneously, blend the sesame seeds, olive oil, and garlic together to form a paste. Blitz for up to a minute and then add the squash, chickpeas, and seasoning.
3. Add more oil or 1 tbsp of water at a time if the mixture is too thick: you want a smooth consistency. Scoop into a bowl with a final glug of quality olive oil and ground cumin.
YIELD: 1 large bowl
DIFFICULTY: Easy
TOTAL TIME: 25 Minutes
INGREDIENTS
2 red peppers
1 large tomato
Half an onion
50g of breadcrumbs
1 tbsp of pomegranate molasses
70g of walnuts
Paprika (to taste)
Chilli (optional)
Steps
1. Preheat the oven to 190°C. Place the vegetables in a baking tray, drizzle them with oil, add some seasoning, and leave them to roast for approximately 20 minutes.
2. In a blender, pour the vegetables with the walnuts and pomegranate molasses. If the mixture is too thick, add a little more olive oil or water to help it thin out.
3. Sprinkle the dip with a pinch of salt, pepper, and paprika. If you like a spicier flavor, add some chilli.
YIELD: 1 large bowl
DIFFICULTY: Easy
TOTAL TIME: 25 Minutes
INGREDIENTS
4 white potatoes or Maris Pipers, peeled and cubed
1 red pepper, sliced finely
3 spring onions, chopped
1 garlic clove
100ml of olive oil
Juice of 1 lemon
Salt and pepper, to season
Steps
1. First of all, blitz the garlic clove with olive oil and lemon juice. Simultaneously, boil the potatoes in hot water for 20 minutes.
2. When the potatoes are cooked, mash them and combine them with the olive oil until it reaches a creamy consistency. Stir in the spring onions, pepper, and finally season with salt and pepper.
YIELD: 1 large bowl
DIFFICULTY: Easy
TOTAL TIME: 35 Minutes
INGREDIENTS
2 aubergines
1 tbsp of tahini
1 garlic clove
Juice of 1 lemon
A pinch of cumin
Steps
1. Preheat the oven to 190°C. With a fork, spike the aubergines and hold them in the gas flame on the hob so they char. Alternatively, grill them for 10 minutes, turning them upside down every now and then, so that their skin blisters.
2. Once the aubergines are charred and cool, pop them in the oven to roast until the flesh inside is soft. When the aubergines are cooked, after approximately 20 to 30 minutes, remove.
3. Peel off the skin and place the aubergine flesh and garlic clove in a Nutribullet. Add the seasoning and pour in enough olive oil to emulsify it and make it creamy.
4.To finish, stir in the tahini and lemon juice.