Tuesday, 28 January 2014

Retirees long lunch at the Dip Inn



A great time was had by all when 17 retirees, former work colleagues of my hubby, enjoyed a long lunch at our place, The Dip Inn :), yesterday. The dips or starters of mainly Mediterranean origin, specialties
of our friend Paul, set the tone for the banquet to follow. Centre stage above are Pumpkin Hommus, Beetroot Hommus, Baba Ganoush and Basil Pesto.

Thanks to Paul, the following are the recipes for his Pumpkin and Beetroot Hommus:

Pumpkin Hommus

1 tablespoon tahini
1 tablespoon evoo
1 tablespoon lemon juice
1 tin chick peas drained and shelled (rub chick peas between fingers in water to gently remove shells)
1/2 butternut pumpkin, roasted
Mix all in a food processor until smooth.

Beetroot hommus

Substitute pumpkin with a tin of drained beetroot. Use cooked fresh beetroot if inspired. How easy is that. I'm looking forward to the next long lunch already!!

Baba ganoush

Dear Reader, Do you enjoy having long lunches at your place and find them relaxing?




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1 comment:

  1. Lorraine @ Not Quite Nigella29 January 2014 at 18:47

    I love long lunches but our place is really small for entertaining so we usually have picnics! Great sounding dip :D

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