AGONY CHEF: dips should be colourful and fun but also delicious

Steven Sixsmith, Keswick

Dips should be colourful and fun, but also delicious. How about a mushy pie hummus? 360g drained weight tinned marrowfat peas, then blend with 1 half spoon tbsp tahini, 1 half tbsp lime juice, half a tsp ground cumin, half a tsp red chilli flakes, 2 cloves fresh garlic, 2 tsp olive oil and sea salt. Beetroot and horseradish? 300g cooked beetroot blended with Greek yoghurt, dollop of horseradish, garlic, sea salt and pepper, drizzle with a little olive oil. Smoky cashew salsa? 140g cashew nuts, lightly toasted in a frying pan over a low heat, blended with 140ml water, sea salt, smoked paprika, 2 tbsp sugar and three red chillis, blend till it resembles crunchy peanut butter. A hot black olive and artichoke heart dip? Drain a 400g tin of artichoke hearts then blend with 20 pitted black olives, half a peeled and diced onion, 225g cream cheese, 1 egg, 3 tbsp parmesan cheese grated, few splashes of Worcester sauce and salt and pepper. Place in a small baking dish and bake in the oven until bubbling, serve with toast or pitta fingers. Hope that inspires.