Three best dips

These are great to have on standby and very straight forward to make.

Three dips which are great to make and full of flavour.  Using three types of bean/pulse.  Use a large tin of chickpeas and butterbeans for ease rather than all that soaking overnight.

For roasting:

One bulb of garlic, three large red peppers, a large white onion and some good olive oil.

 

To a medium sized baking tray add:

• the garlic cloves, but don't peel them
• the peppers (whole but de-stalked)
• one onion, peeled and quartered
• olive oil to coat the above
• a couple of pinches of salt

Bake in medium to hot oven (190c) for 25-30 minutes.

 

For the dips:

• One tin (220 grams) each of chickpeas and butterbeans.
• 300 grams of cooked broad beans
• 20 grams mint
• 20 grams parsley
• three dessert spoons of honey
• one teaspoon of ground cumin
• the juice and zest of one medium lemon
• 50 grams of freshly grated parmesan

For the chickpea dip:

In a food processor add the drained chickpeas, the garlic (which should easily come out of their skins), onion, parsley and honey.  Process until smooth.

 

For the butterbean dip:

Again, in the food processor, add the drained butterbeans, the roasted peppers (after putting them in a plastic bag to cool, the skins should easily come away), salt to taste and the cumin.  Process until smooth.

For the broad bean dip:

 

After first shelling the beans and using a potato masher, add the mint and parmesan.  Add the lemon juice and zest.