Vegetable Platter with Summer Dips

These two dips are so easy to whip up and both only take about 10 minutes to prepare. Serve them as I have here on a platter with lots of delicious seasonal vegetables. You could have them for breakfast alongside a poached egg or for lunch in a wholemeal pitta with some feta cheese and cucumber. They also create a perfect supper along with a piece of grilled fish.

Serves 4

Cook time: 10 minutes

INGREDIENTS FOR SPRING PEA GUACAMOLE:

200g peas (fresh or frozen)

1 avocado, peeled

2 tablespoons fresh mint, chopped

½ teaspoon chilli flakes

1 tablespoon of crème fraiche

juice and zest of 1 lime

INGREDIENTS FOR RED PEPPER & CHICKPEA DIP WITH SMOKED PAPRIKA:

100ml extra virgin olive oil

2 garlic cloves, peeled and sliced

400g cooked, canned chickpeas

juice of 1 lemon

2 roasted red or piqullo peppers

60g almonds, roasted

1 tablespoon of smoked paprika

salt and freshly ground black pepper

METHOD: 

For the Spring Pea Guacamole

Place all the ingredients in a food processor, season with sea salt and freshly ground black pepper and blend for a minute or until smooth. Then scoop into a bowl.

For the Red Pepper & Chickpea Dip With Smoked Paprika

Place all the ingredients in a food processor, season with sea salt and freshly ground black pepper. Blend until you reach a smooth consistency.

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