This week, we celebrate The 77th birthday of Israel, in Israel. The day is celebrated with so much joy., in Jerusalem, people dance in the street, and as it's a day off. A public holiday? Often families and friends, head for the countryside for a hike, go to the beach, But whatever people choose to do, it's a day that is spent with family, friends and community. Nearly every single family in Israel will have a barbeque. It can be a meat, fish or vegetable On the grill. One of the most important parts of the barbeque are the dips, or salatim, which has served as an appetiser, alongside the main course, either will do! Always served with warm pita bread.
Olive Dip
Ingredients
1 can of green olives without pips
½ cup ground walnuts or ground almonds
¼ cup fresh chopped parsley
3 tablespoons extra virgin olive oil.
1 clove garlic
1 spoon good quality vegan mayonnaise (optional) but makes the dip smother and stretch!)
Method
Open the can of olives and rinse them in a sieve in cold water for 2-3 minutes to remove the salt leave to drain.
In a food processor, grind the walnuts, add the parsley garlic and process, add the olives, olive oil and mayo if you are using it.
Blend for 1-2 minutes.
Place in a container and chill before serving… could not be easier!
Red Bean Dip. I am always asked for this recipe so here we go again! It’s spicy and deep flavoured wonderful on warmed bread, lasts up to 10 days in the fridge.
2 tins red kidney beans or ½ lb. of dried beans soaked cooked and cooled.
4 cloves garlic
1 teaspoon lemon juice
I tablespoon extra-virgin olive oil
½ teaspoon sea salt
¼ teaspoon cayenne pepper
1 tablespoon tahini
1 teaspoon date syrup
1 medium red onion chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
Water to bind (around 1 dessert spoon full it should be a paste so not too much.)
½ cup fresh coriander chopped
Method
Open drain and rinse the beans if using cans.
Place everything apart from the salt in the food processor together.
Blend till smooth but not runny, taste and add salt to taste.
This is meant to be garlicky and have a punch This dip should be the consistency of hummus.
leave at least 4 hours in the fridge then serve you can drizzle olive oil and sprinkle with chopped parsley before serving.
Basil Tofu “Cheese” a great substitute for my vegan friends also to server a meat meal. This goes fantastically. On top of jacket potatoes.
Ingredients.
I block organic tofu drained and diced
3 cloves garlic
1 tablespoon extra virgin olive oil
1 bunch basil washed and drained taken off the stalk
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
¼ cup Plant milk
1 small red onion finely chopped
¼ teaspoon hot paprika
Method.
Put the basil and garlic into the food processor and blend, then add the tofu and onion, blend again add all the seasoning soy, almond or coconut milk, blend together.
This tip needs to be smooth but not pulverised. But you want to see flecks of the red onion and basil in the mixture. Chill before serving; this lasts up to 10 days in the fridge.
Variations add 4 sun dried tomatoes as well
Coriander and olives instead of Basil. Dill with Lemon zest
So next time. You're having a barbeque. Or you want some tasty dips as an appetiser try these. They're so quick to make and delicious