Meal Planner

SuperValu Clare Anne O'Keefe Dip and Hummus

RECIPE OVERVIEW

With a bit of preparation you can turn a picnic into a stylish and healthy feast and Clare Anne O’Keefe has the perfect recipe for dip and hummus.

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

Serves: 4 people

For the beetroot hummus:
  • 400 g Chickpeas
    drained and rinsed
  • 1 clove Garlic
    roughly chopped
  • 1 - Lime
    juice of half
  • 3 tbsp Olive Oil
  • 1 pint Pepper
  • 1 pinch Salt
  • 1 tbsp Tahini
  • 2 - Whole Cooked Beetroots
    chopped
For the summer herb dip:
  • 400 g Butter Beans
    drained and rinsed
  • 1 clove Garlic
    roughly chopped
  • 1 - Lemon
    juice only
  • 3 tbsp Light Olive Oil
  • 1 pinch Pepper
  • 1 pinch Salt
  • 20 g SuperValu Fresh Basil
    leaves stripped
  • 20 g SuperValu Fresh Dill
    fronds stripped
  • 1 tbsp Tahini
To Serve:
  • 1 portion Crackers
    a selection such as grissini, oatcakes, brown bread crackers and tortilla chips
  • 150 g Love Olive Black Olive Tapenade
  • 150 g Red Pesto
  • 1 portion Selection of Crudités
    such as radishes, asparagus tips, mangetout and carrot sticks

Method

1. Remove the steaks from the fridge 30 minutes before cooking to allow them to come to room temperature. Preheat
a heavy-based pan over a medium-high heat for 3 to 4 minutes to allow it to get very hot. Rub the steak with a drizzle of olive oil and season generously with salt and pepper. Add the steak to the hot pan. Cook for 6 minutes, turning every 2 minutes, for medium-rare. Place onto a room temperature plate and allow to rest, uncovered, to cool.

2. To make the beetroot hummus, place the beetroot, chickpeas, garlic, lime juice, olive oil, tahini and seasoning in a high-sided container. Blend for about 4 minutes, until smooth, adding cold water by the tablespoon if the hummus is too thick. Taste and adjust the seasoning.

3. To make the summer herb dip, simply put all the ingredients in a clean high-sided container and blend until smooth. To pack and serve, pour the hummus, dip, pesto and tapenade into separate glass jars and top with a teaspoon of olive oil to keep them fresh. Wrap the steak in greaseproof paper and pack in a basket with a sharp knife and cutting board along with the crackers and crudités. To serve, slice the steak into thin strips.

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