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LOVE LOCAL


AUBERGINE WALNUT & PARSLEY DIP


SERVES 2


2 tbsp garlic oil 2 aubergines Juice from half a lime 1 tbsp light tahini 30g roughly chopped walnuts 3 tbsp roughly chopped parsley leaves


1 Wrap the aubergines in foil and bake at 160C/gas 3 for 2 hours until soft.


2 Once cooled, remove and chop the flesh from the aubergine finely.


3 Roughly chop the walnuts and parsley.


4 Combine the aubergine, walnuts and parsley with the rest of the ingredients. Season to taste.


MUHAMMARA SERVES 2


Muhammara is a hot pepper dip originally from Aleppo, Syria, a great addition to your mezze favourites.


100g almonds 3 large roasted red peppers 1 tbsp pomegranate molasses 1 tsp light tahini Salt and pepper to taste 3 tbsp chilli oil


1 Roast the red peppers for 15-20 mins and then skin them. Alternatively, buy jarred roasted red peppers and skin them if needed.


2 Blend together all the ingredients and enjoy.


Dip in! Fussels Fine Foods and The


Devilled Egg Cookery School have teamed up to create these simple and delicious party dips....


SMOKY BEETROOT & CUMIN HUMMUS


This is a lovely alternative to the traditional hummus we all know and love. With its vivid colour and comforting cumin and smoky flavour, this will be a hit with everyone.


SERVES 2


400g tin chickpeas, drained Juice from 1 small lemon 4 tbsp dark tahini 100g cooked beetroot 1 tsp garlic rapeseed oil 60ml boiling water 1 tsp ground cumin Salt to taste 40-70ml smoked rapeseed oil


TOPPINGS (OPTIONAL)


Pine nuts, diced beetroot, radishes, dill


TO SERVE Fresh feta cheese, crumbled Water biscuits or crusty bread


1 In a blender, add all the main ingredients apart from the smoked oil and process.


2 Now drizzle in enough smoked oil until the mixture is blended smooth in texture.


3 Spoon into a bowl, add the toppings and drizzle with a little more smoked oil.


4 Serve with crumbled feta cheese and water biscuits or crusty bread.


BROAD BEAN AND MINT DIP


Smooth refreshing mint dip, don't be scared to add a variety of fresh herbs and veggies.


SERVES 2


400g tin chickpeas, drained Juice from 1 small lemon 4 tbsp dark tahini 100g of cooked broad beans 1 tsp of garlic rapeseed oil 60ml boiling water Leaves from 3 sprigs of mint Salt to taste 40-70ml rapeseed oil


TOPPING


Pine nuts, mint, dill or whatever you fancy


TO SERVE Water biscuits or crusty bread


1 In a blender, add all the main ingredients apart from the rapeseed oil and process.


2 Now drizzle in enough rapeseed oil until the mixture is blended smooth in texture.


3 Spoon into a bowl, add the toppings and drizzle with a little more rapeseed oil.


4 Serve with water biscuits or crusty bread.


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