dips

Carrot Sauce

Ingredients

2 roughly chopped carrots
2 tbsp whole wheat flour
1 tbsp margarine
275ml (1/2 pint) vegetable stock or soya milk
Salt, pepper, herbs (e.g. Dill)

Instructions

1) Boil carrots until soft, then drain and purée.
2) Melt margarine over low heat and stir in the flour. Let the flour cook gently for one or two minutes.
3) Stir in the carrot purée and add the stock or soya milk a bit at a time.
4) Season and heat until the sauce has thickened.




Hummus/Houmous

Ingredients

1 tin chickpeas (or dried ones, soaked, cooked and cooled)
2-3 tbsp tahini (sesame paste)
1 clove garlic, crushed
A dash of lemon juice
Salt and pepper

Instructions

1) Drain chickpeas but reserve the liquid.
2) Purée all ingredients in a blender.
3) Add liquid from tin or water until you have the required consistency




Guacamole

Ingredients

1 ripe avocado
1-2 tsp lime juice
Salt and pepper

Instructions

1) Cut avocado in half lengthways. Twist the halves apart if they are both stuck to the stone. Remove the stone by hitting with a sharp knife - the stone should be stuck to the knife. Peel the halves and mash them in a bowl with a fork.
2) Add lime juice to the avocado immediately so that it doesn't oxidise and go brown. Season with salt and lots of pepper.