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Vegetable dips

Snacks to spread and enjoy

They are a must when organizing a meeting of friends or carrying out any type of celebration. Although they are usually associated with cheese sauces, dips are healthier than ever with suggestive and appetizing combinations.

You can find dips made with avocado, the most consumed subtropical fruit, and from there, the famous guacamole with nachos. They are also classic recipes of Arab and Mediterranean cuisine such as Baba Ganush, which is made with roasted eggplants and is accompanied by pieces of pita bread.

In Greece, on the other hand, they prepare a dip with a type of cheese called Kopanisti, similar to feta cheese, to which they add chopped garlic and roasted red pepper. Delightful!

Popular is also the hummus of chickpeas throughout the Middle East. Chickpeas, a touch of garlic, lemon juice, fresh green chili and tahine (sesame paste), are used in its preparation. This last ingredient is the most important and above all, the fresher it is, better the flavor. In Jerusalem, hummus is served temperate to highlight the flavors along with some chopped parsley.

Turn your dips around with beetroot, eggplant and tomatoes with a refreshing S.Pellegrino. Dare to eat with your hands!

Vegetarian Dips

Dips vegetales
Veggie Dips

Beetroot, lime and feta cheese

Ingredients

  • 50 g sunflower seeds
  • 2 cooked and peeled beetroots
  • 100 g feta cheese
  • 1 lime juice
  • 1 teaspoon garlic powder
  • 10 mint leaves
  • Salt
  • Ground black pepper

Step by step elaboration

  1. Soak the sunflower seeds for 3-4 hours. Drain and dry.
  2. Cut up the beetrots and the feta cheese.
  3. Place all the ingredients in the glass of a blender or robot and crush at maximum power until you get a homogeneous cream.
  4. Store in the refrigerator until ready to serve.

Eggplant and sesame (Baba Ganoush)

Ingredients

  • 1 large eggplant
  • 2 tablespoons tahini or sesame paste
  • 1 peeled clove garlic
  • 1/2 teaspoon ground cumin
  • The juice of 1/2 lemon
  • 2 parsley branches
  • Salt
  • Extra virgin olive oil

Step by step elaboration

  1. Wash the eggplant and cut lengthwise in half. Make some diagonally deep cuts in the eggplant, first in one direction and then in another, in order to obtain rhombuses.
  2. Grease an oven tray with a little bit of oil and place the eggplant on the base. Roast in the oven, preheated at 180°C with heat up and down, for about 45 minutes, turning it down in the middle of the process.
  3. Once the eggplant is roasted, let it cool before peeling.
  4. Crush the eggplant meat with the rest of the ingredients until you get a homogeneous puree.
  5. Store it in the refrigerator until ready to serve.

Roasted Tomato, Chilli Pepper and Walnuts

Ingredients

  • 12 ripe tomatoes
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 tablespoons fresh thyme
  • 2 rosemary branches
  • 50 g peeled walnuts
  • 1 chili pepper without seeds
  • Ground black pepper
  • 100 ml of tomato juice (optional)

Step by step elaboration

  1. Wash the tomatoes and cut into quarters. Place them in a deep bowl, add salt and set them aside for half an hour.
  2. Drain the juices and transfer them into a baking tray. Sprinkle with sugar, thyme and rosemary.
  3. Roast in the oven, preheated to 150ºC with heat up and down, for 2 hours.
  4. Let cool and strain the possible juice they may contain, reserving it.
  5. Crush the tomatoes with the chilli pepper and the nuts.
  6. Adjust the salt and pepper point, and the thickness of the sauce (if necessary, use the reserved juice and/or tomato juice).
  7. Store it in the refrigerator until ready to serve.

‘Harmonies in Flavors and Fragrances’. By Juan Muñoz Ramos.

If we analyze this recipe well, we almost find it difficult to accompany, harmonize, marry, etc. And there are people who think that doing a pairing between vegan cuisine and a wine is very difficult, even with an elegant and different water such as S.Pellegrino. Well, see, this is a gastronomy like the others and it is willing to be accompanied by both: great wines and / or fermented drinks and by great waters and nothing really happens.

S.Pellegrino y Waltraud Riesling
S.Pellegrino and Waltraud Riesling

But of course, to do this harmony coherent and to let you enjoy its rich fragrances and flavors we have to analyze very well the components or family of vegetables that make up this process (cooking, frying, baking, etc).

In this recipe we detect more intense or strong flavors such as peppers. The acidity of the lime and the spicy citrus of the tomato balanced with beetroot, eggplant and eggs. Perfect combination that needs two elements to create a perfect harmony. In one hand, a creamy, friendly and warm wine with residual sugar, such as Riesling, elegant, fruity and fresh.

Next to it, a water that will make all these aromas, textures and fragrances perfect. We talk about Waltraud and S.Pellegrino, a couple that touches the taste perfection combining the sweetness with the sapidity … what a wonder!

Tips

  • All these dips can remain in the fridge for three to four days, always kept in airtight containers.
  • Serve dips with bread peaks, grissini, carrot sticks and other crudités, quail eggs, Mexican tortillas, etc.
  • They are perfect for a snack lunch or dinner, for a buffet or as an aperitif, but they can also be used as an ingredient to prepare toasts with different toppings, to enhance the taste of sauces, etc.

Make it a perfect meal with our Wellington Turkeyhere you can find the step by step recipe.

End this amazing meal with a Browny of Caramel and Toffee Sauceclick here to see the complete recipe.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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