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QUICK DIPS FORCAMPING GOURMETS
We’ve adapted these international favourites for life on the road
Method:Using your potato masher, mash together all the ingredients
in a large bowl.
Add in a little water if needed, and mash again until smooth. Using a wooden spoon, beat until very smooth.
Method:Mash the avocado in a bowl. Mix in the salsa and sour cream.
Serve with any Mexican dish, or just corn chips for dipping.
1 tablespoon salsa in a jar (mild, medium or hot)
1 teaspoon sour cream
Ingredients:Can of cooked chickpeas, drained
1 clove garlic, minced
60ml olive oil
1 heaped tablespoon Tahini paste (from large supermarkets)
1 teaspoon cumin powder
1 tablespoon lemon juice
Method:Mix the crushed garlic into the yoghurt and add the lemon juice a teaspoon at a time, testing for taste. Mix well and chill before serving.
Ingredients:250ml Greek yoghurt
1 small clove garlic, crushed
2 teaspoons lemon juice
Grated cucumber (optional)
HURRY UP HUMMUS DIP
QUICK DIPS FOR CAMPING GOURMETS