When the lovely folk at A Little Bit got in touch about their delicious artisan dips made with fresh herbs, I was eager to hear more. I am a little bit dip obsessed. Give me hummus, guac and baba ghanoush, give me hot salsa with crunchy corn chips, give me white bean dips with all the garlic. I’d happily have a selection of dips for dinner every evening. I like having lots of little options to choose from. The selection feels like a pic’n’mix, and who can argue with that? Read more
I am currently somewhere on the South West coast of France, hopefully on a beach by now, watching the sea, or attempting to finally master surfing once and for all. I am most likely flailing around in the water trying not to look uncool. Tagging along with my parents once again, for a 2 week break in the sunshine. There will be sailing on the lake, paddle boarding with my sister, market meandering, 3 hour long lunches (featuring this smokey pepper dip) with wine in hand.
So here I am. Currently watching the sunset from our caravan desk, on week one of our nomad summer. It’s been a glorious few days here on the Isle of Wight. The sun has been out in full force, welcoming us to our new dwelling. I feel like I am at my best when I am outside, with the dewy grass between my toes, and the wildlife all around.
Adapting to the new surroundings is a little unsettling, although we are used to changing scenery every few weeks due to cruising the boat around the canals. It’s still a challenge. But challenges are good, I truly feel they are designed so we can be the very best version of ourselves.
Setting up my little kitchen unit takes a while! I’m one of those people who panics if things aren’t in their rightful place. Everything needs to be just so, and I can get a little cranky until it’s that way. Another little test is doing the grocery shop. I’m pretty sure I covered at least 2 miles in the supermarket today. To-ing and fro-ing between the isles, trying to make sure I’d remembered everything, and all the while trying to push one trolley and pull another. Shopping for 30 is quite the experience!
Peas and me haven’t always been the best of friends. My mum loves to tell the story of when I was little in my high chair flicking them off my plate, one by one, kindly telling them to piss off. It’s taken me quite a long time, but I’m starting to get used to eating them. However, I still need that bit of mint to hide the full on pea taste! Baby steps guys, baby steps.
This weeks recipe is a great summer addition. Perfect for those picnics in the park, or dinners on the patio al fresco. Easy to transport and a light, fresh picnic hamper must have. Plus it’s quick to put together.
Pea and Mint Hummus (v) (gf)
Large handful peas (I used fresh, but frozen would also work)
150g chickpeas (soaked overnight and cooked / tinned and drained)
3 large sprigs of mint – stalks discarded
1 lemon – zested
70ml extra virgin olive oil
1 garlic clove – finely chopped
First, shell your peas, discard the shells and keep the peas to one side.
Bring a small pan of water to the boil, cook the peas for 4 mins. Drain and leave to one side.
Add the chickpeas, cooled peas, oil, garlic, lemon zest into your blender. Squeeze in half of the lemon juice. Blend for 2 mins, until smooth.
Feel free to add salt and pepper if you wish.
Here are some more alternative hummus recipes from my blogger friends:
WHAT A WEEK. We’ve just got back from our holiday to the alps. I am exhausted and all my muscles ache, but I am filled with gratitude, love and energy to the wonderfulness that is the mountains. They make you feel totally insignificant but powerful beyond words. Storming down slopes and open powder bowls. Hiking ridges above cliffs to access those sweet, untouched fields of the fluffy stuff. I had a permanent smile on my face. Riding with my best friends, in such a beautiful and breathtaking place. I am in awe of those mountains. The view never fails to amaze me, the great vastness of the alpine range, the views of Mont Blanc, and Lac Leman. We are blessed to be able to have spent so much time there, and that it is so accessible to us. We ate too much cheese, drank too much beer and laughed until our sides hurt.
Sometimes you just need to give yourself a break, to recharge your little mind, to laugh at your tumbles and falls, to realise that it’s gonna be alright. Whether that be from a holiday, or just a good old cuppa. Make some you time, put your feet up, give yourself a pat on the back. You’re doing good kiddo. Keep on keepin’ on.
A good friend of mine has been pestering me to do a beetroot recipe ever since I started Rough Measures, she has been filling my brain with all the purple related ideas. So, this one’s for you Joelle!
This dip is extremely easy, and a tasty, colourful alternative to regular hummus.
Beetroot and Butter Bean Hummus (v) (gf)
3 large beetroot (roasted are best, but boiled or package bought will work also)
400g butter beans (soaked and cooked or tinned)
1 garlic clove (finely diced)
1 teaspoon cumin powder
1 teaspoon ground coriander
Juice of ½ lemon
Salt and pepper
Dash olive oil.
Coriander (fresh and seeds) – to serve
Add cooked beetroot, butter beans, oil and garlic to a food processor. Blend for 30 seconds. Scrape down the sides.
Add the lemon juice, spices and s+p. Blend until smooth.
Serve in a bowl scattered with fresh coriander and coriander seeds.
I’ve got a new obsession – Hemp. I’ve been putting it in everything recently, from porridge to chocolate bars (more on that coming soon!)
It has many benefits including:
* Excellent source of essential fatty acids including Omega 3, 6 and GLA in the perfect balance.
* More digestible protein than meat, whole eggs, cheese, cows milk or any other high protein food.
* Rich in Vitamin E.
* Increases energy levels & metabolic rate.
I’ve been looking for something to jazz up my salads for a while now, and this stuff hits the spot.
Hemp Seed Pesto
2 handfulls Hemp Seeds (I used Neals Yard Wholefoods)
1 bunch Basil
1 small garlic clove
Good glug of Extra Virgin Olive Oil (I used around 100ml)
Pinch of Sea Salt
Add everything into your blender/food processor and blitz. (I prefer using a blender as it becomes smoother)
Add more oil if you wish
Enjoy over salads / for a dip with some bread / for a pasta sauce!