TASTY NIBBLES
Trio of dips
Blend the ingredients for each dip separately in a blender, cleaning it well between each one, until smooth. Spoon the prepared dips into bowls, cover and chill until required. Serve with warm bread, cut into thin slices. All serves 4.
TAPENADE
100g pitted Kalamata olives, roughly chopped
1 garlic clove, roughly chopped
1tbsp capers in brine, rinsed
½tsp Dijon mustard
3tbsp extra virgin olive oil
Per serving: 140 cals, 15g fat, 2g sat fat, 1g carbs
ANCHOIADE
75g anchovy fillets in oil, drained (drained weight 60g)
2 garlic cloves, roughly chopped
2tbsp chopped fresh parsley
2tbsp lemon juice
2tbsp dried breadcrumbs or
ground almonds
3-4tbsp olive oil
Per serving: 126 cals, 9g fat, 1g sat fat, 6g carbs
GRILLED PEPPER HOUMOUS
125g roasted peppers (from deli section or from a jar)25g day-old bread (no crusts)2tsp red wine vinegar1 garlic clove, roughly½tsp caster sugar2tbsp extra virgin olive oil
