IT'S that time of the year once again. Those long, hot (let's hope not too hot) summer days beg you to ask a few friends around for a barbecue. These two very easy recipes should help with the nibbles. The dip is a favourite of mine because it’s so simple and tastes great. The chickpea nibbles go down well with everyone because they are not too spicy. They are actually quite good for you! I sometimes snack on them during the day.
420 gram can of chickpeas drained and rinsed with cold water
150 grams of almonds or a mixture of almonds and halved walnuts
2 tablespoons of vegetable oil
2 teaspoons of smoked paprika
1 teaspoon of curry powder
½ -1 teaspoon of salt (to taste)
3 teaspoons of honey
2 teaspoons of dried oregano
- Heat oven to 180 degrees, line a baking tray with baking paper.
- Dry chickpeas well with a clean tea towel or paper towels.
- Mix with the whole almonds and walnuts if using.
- Add half of the oil and toss well.
- Sprinkle over paprika, curry powder and half of the salt.
- Toss well and transfer to the prepared baking tray.
- Bake for 45 minutes tossing lightly every 15 minutes.
- Cool a little and put into a large bowl.
- Stir in the honey and remaining oil and oregano and toss to coat.
- Return to the tray, sprinkle with remaining salt and cook for 10-15 mins until golden and crisp.
150 grams of feta cheese
115 grams of sour cream
1½ teaspoons of toasted fennel seeds lightly crushed (optional)
1 tablespoon of sliced mint leaves
1 tablespoon of finely chopped chives
The juice of 1 small lemon
Salt and pepper
- Put the feta and cream into bowl and mash.
- Add seeds if using, mint, chives and lemon juice and season.
- Stir with fork till well mixed.
- Cover and refrigerate for 3-4 hours before serving with a couple of mint leaves on top.
Merry Christmas to all Bass Coast Post readers.