Tag Archives: dip

Black Bean Spread

I was watching Tom Kerridge’s weight loss cooking show on TV last night, where he made a delicious-looking black bean burrito. This inspired me to create my black bean spread recipe. I love bean spreads! They’re so tasty! And I just happened to have a can of black beans in my cupboard! Rather peckish at lunchtime, I was inspired to blend the black beans into this delicious spread. It is very tasty spread on oatcakes or in a gluten free tortilla wrap with carrot sticks and Kalamata olives.

Nutritionally speaking, black beans are high in plant protein and make a great alternative to tuna if you are vegan. They are also delicious served in a bean and lentil curry. Black beans are commonly grown in Italy and you should be able to find them in your local supermarket.

Equipment
  • Blender
  • Glass container
  • Spoons
Black Bean Spread Ingredients
  • 1 400g can of black beans
  • 1 small garlic clove
  • Half a lemon squeezed
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 3 tbsp extra virgin olive oil
Instructions

Firstly rinse the black beans and add to the blender. Now chop up the garlic and add in. Squeeze the juice of half a lemon into the mixture. Season with the thyme, rosemary, sea salt and black pepper. Finally pour in the olive oil.

Now blend on the lowest speed for 30 seconds. You may need to push down the mixture and blend again until all the beans are blended and you have a smooth spread.

Spoon the black bean spread into a glass container.

Store in the fridge and eat within 3-4 days.

Can be served as a dip with carrot and celery sticks, spread on oatcakes or added as a filling to a baked sweet potato! Enjoy!

Guacamole Recipe

I’m back in England after a relaxing holiday in Spain! Continuing on with the Spanish-themed recipes and also having lots of avocados in the fridge I decided to make this authentic guacamole! It is so simple to make and is delicious served as a dip or spread on oatcakes! It is also rich in Vitamin C and is great for detoxing with the coriander.

Guacamole

Serves 2-4

Ingredients

2 Ripe avocados

1/2 Red onion

1 Medium tomato

15g (1/2 a bunch) Fresh cilantro

1 Lime

1/2 tsp Sea salt

1 Jalapeno (optional)

Instructions

Finely chop the onion and place into a bowl.

Now chop the tomato into quarters, then using a knife cut off the skin of each quarter in one movement. Chop up the tomato pulp and add to the bowl.

Chop off and discard the stems of the cilantro, then finely chop the cilantro leaves and place in the bowl.

Cut the lime in half and squeeze the juice of each half into the bowl.

Now cut each avocado into quarters and pull out the stone. Peel off the skin of each quarter and put the avocado flesh into the bowl.

Season with salt.

Now using a fork mash up the avocado and mix together all the ingredients well.

Spoon the guacamole into a small bowl and serve with tortilla chips or vegetable crudites as a dip. Also delicious spread on oatcakes or rice cakes.

Store in an airtight container in the fridge. Eat within 2 days.

Guacamole Recipe

Serving Size: 2-4

Guacamole Recipe

Ingredients

  • 2 Ripe avocados
  • 1/2 Red onion
  • 1 Medium tomato
  • 15g (1/2 a bunch) Fresh cilantro
  • 1 Lime
  • 1/2 tsp Sea salt
  • 1 Jalapeno (optional)

Instructions

Finely chop the onion and place into a bowl.

Now chop the tomato into quarters, then using a knife cut off the skin of each quarter in one movement. Chop up the tomato pulp and add to the bowl.

Chop off and discard the stems of the cilantro, then finely chop the cilantro leaves and place in the bowl.

Cut the lime in half and squeeze the juice of each half into the bowl.

Now cut each avocado into quarters and pull out the stone. Peel off the skin of each quarter and put the avocado flesh into the bowl.

Season with salt.

Now using a fork mash up the avocado and mix together all the ingredients well.

Spoon the guacamole into a small bowl and serve with tortilla chips or vegetable crudites as a dip. Also delicious spread on oatcakes or rice cakes.

Store in an airtight container in the fridge. Eat within 2 days.

http://www.katesvegancooking.co.uk/2015/09/21/guacamole-recipe/

Butter Bean Spread

This delicious spread is inspired by a classmate who was looking for an alternative to nut butters or hummus to spread on oatcakes for a snack. It is so tasty and only takes a few minutes to make! Also it is a great source of vegan protein.

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Equipment
  • Blender
  • Glass container
Ingredients
  • 1 400g can of butter beans
  • 1 small garlic clove
  • 1/2 lemon
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 4 tbsp olive oil

Rinse the butter beans and add to the blender. Now chop up the garlic and add in. Squeeze the juice of half a lemon into the mixture. Season with thyme, rosemary, sea salt and black pepper. Pour in the olive oil.

Now blend on the lowest speed for 30 seconds. You may need to push down the mixture and blend again until all the beans are blended and you have a smooth spread.

Spoon the mixture into a glass container.

Store in the fridge and eat within 3-4 days.

Can be served as a dip with carrot and celery sticks, spread on oatcakes or added as a filling to a baked sweet potato!

The Most Delicious Hummus!

Hummus is my favourite food! I love it on bread or on my baked sweet potatoes! It is a tasty dish that originated in the Middle East. This recipe is so delicious I had to share it with you immediately! It is based on an Abel & Cole recipe (my new favourite all organic supermarket!). It is super quick to make (20 minutes). I have been wanting to post a hummus recipe for a while. Hope you enjoy it!

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Makes 2 pots

Ingredients

400g can                    Chickpeas

150ml                         Filtered water

1/2                              Lemon

1                                 Small garlic clove

3tbsp                          Tahini

2tbsp                          Hemp oil

2tbsp                          Olive oil

1/4tsp                         Pink Himalayan salt

1/4tsp                         Black pepper

Method

Drain and rinse the chickpeas.

Place them in a pan with the filtered water. Simmer for 7 minutes.

When the chickpeas are simmering, cut the lemon in half and squeeze the juice of one half into a blender. Finely chop the garlic clove. Add in the tahini, oils and 3tbsp filtered water. Season with salt and black pepper.

Next add the cooked chickpeas into the blender. Blend on a low speed for 10 seconds until the hummus is completely smooth.

Pour the hummus out into a container and leave it to cool. Then put it in the fridge to set.

Enjoy it spread on bread or as a dip for carrot sticks! Keeps in the fridge for 3 days.

Note: Ideally store in a glass container. If storing in a plastic container, ensure it has a triangle symbol with a number 5 or 24 inside as these are the only types of plastic that don’t leach into the food!