A great time was had by all when 17 retirees, former work colleagues of Mr. HRK, enjoyed a long lunch at our place, The Dip Inn :), yesterday. The dips or starters of mainly Mediterranean origin, set the tone for the banquet to follow. Centre stage above are Pumpkin Hummus, Beetroot Hummus, Baba Ganoush and Basil Pesto.
Thanks to Paul, the following are the recipes for his Pumpkin and Beetroot Hummus:
Pumpkin Hummus
1 tablespoon tahini
1 tablespoon Extra Virgin Olive Oil
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 hummus
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!!
Dear Reader, Do you enjoy having long lunches at your place and find them relaxing?
Warm wishes,
Pauline
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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