Savoury Dips 1

Almond Pate-Ingredients:

1 stick celery, a little water, 3 spring onions, 1 medium carrot, ¼ cup lemon juice, paprika for dusting, 1 cup toasted almonds, 1 tablespoon vegetable oil, 2 cups whole almonds (skins intact), spinach or parsley for presentation.

Method: Cover almonds with boiling water, soak them overnight. Drain almonds, chop celery and onions, grate carrot, puree with toasted almonds, juice and oil till smooth, adding as little water as possible. Arrange spinach or parsley on a plate, pile pate on top, dust with paprika. Serve with Melba Toast.

Aubergine (Eggplant) Puree-Ingredients:

1 teaspoon salt, 2 large aubergines, 1½ cups blanched almonds, ½ cup orange juice, 1 tablespoon hulled Tahini, 1 tablespoon olive oil + an extra 3 tablespoons olive oil, 2 chopped garlic cloves, 1 dessert spoon ground cumin + extra cumin for dusting, 1 teaspoon ground ginger.

Method: Make 4 slits in each aubergine, place under grill cooking and turning till the skins are black and flesh soft This can also be achieved in a hot oven). Separate flesh from skins, discard skins. Sauté almonds in 2 tablespoons oil over low heat till golden. Puree all ingredients, transfer to serving dish and chill. Dust with cumin and serve with small portions of deep-fried pitta bread.

Basil & Tomato Dip-Ingredients:

8 sun-dried tomatoes, 10 pitted green olives, 3 tablespoons pummelled basil leaves, 250g soy cream cheese, 1 dessert spoon lemon juice, ½ teaspoon sweet chilli sauce, basil leaves for garnish.

Method: Process all ingredients except garnish till smooth, add a touch of olive oil if too dry, transfer to a serving bowl, garnish and chill.

Avocado Dip (Guacamole)-ingredients:

2 ripe avocados, 2 tablespoons lemon or lime juice, 1 dessert spoon coriander chopped, 1 teaspoon crushed garlic, fresh chilli (very finely chopped) to taste, salt to taste.

Method: Mash avocado flesh till smooth, but still a little lumpy, add garlic, coriander and juice. Gradually add salt and chilli to taste. Serve with corn chips.

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