3 x super-quick dips
Festive but busy times are coming up, so you’d better have some tricks up your sleeve for easy snacks and bites for your guests. Or yourself! These dips are on the table in no time (or on a little board next to you on the sofa).
How to make the (vegan) cashew dip
Put the cashews in a medium-sized heatproof bowl and pour the boiling water over them. Cover with a plate or lid and leave to stand for 10 minutes. Place a sieve or colander over a jug or bowl, drain the cashews and collect the water. Put the cashews, the fresh herbs if using, salt, vinegar and half of the water in the blender jug. Turn the blender on to medium and blend for about 2 minutes, until the mixture is firm but smooth. If it is too dry, gradually add a little more water from the top and scrape everything down occasionally. Using a rubber spatula, transfer everything from the jug to a bowl and serve with raw vegetables.
Tip: instead of fresh herbs, you can also add a tablespoon of za’atar, dukkah or furikake.
How to make the feta dip
Put the feta and buttermilk in a food processor (or blender) and blend until smooth. Add anchovies and lemon zest and continue blending – add a little buttermilk at a time if necessary. Add lemon juice, salt and pepper to taste and pulse a few more times to combine well. Spoon into a bowl, drizzle with some olive oil and serve with bread and raw vegetables.
Tip: If you’re a fan of beetroot, you can easily blend a cooked beetroot into this dip too – it’s a delicious combination with the goat’s cheese and gives your dip a beautiful colour.
How to make the white bean dip
Drain the white beans in a sieve or colander. There’s no need to rinse them. Put them in a food processor or blender, add the olive oil, garlic, lemon zest and juice and yoghurt, and blend until it reaches the right dip consistency. Feel free to add a little more olive oil if it is too firm. Pulse in the parsley and salt and pepper to taste, then serve in a bowl with whatever you like. Roasted pita chips, for example, are great with it.
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