Post on 26-Dec-2014
description
© Crown copyright 2007
www.licencetocook.org.uk
Dip and dipper
Session: 1
© Crown copyright 2007
www.licencetocook.org.uk
Ingredients
1 carrot
½ red or yellow pepper
¼ cucumber
4 x 15ml spoons hummus
1 x 15 ml spoon plain yogurt
Handful of fresh chives
© Crown copyright 2007
www.licencetocook.org.uk
Equipment
Vegetable knife
Chopping board
Vegetable peeler
Small bowl
Measuring spoon
Kitchen scissors
Spatula
© Crown copyright 2007
www.licencetocook.org.uk
Method
1. Top and tail the carrot, then peel.
© Crown copyright 2007
www.licencetocook.org.uk
2. Slice the carrot into sticks.
© Crown copyright 2007
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3. Remove the seeds from the pepper, and slice into strips.
© Crown copyright 2007
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4. Cut the cucumber into thick slices.
© Crown copyright 2007
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5. Place the hummus and yogurt together in the small bowl.
© Crown copyright 2007
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6. Snip the chives into the bowl.
© Crown copyright 2007
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7. Stir everything together.
© Crown copyright 2007
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8. Serve the dip, surrounded by the vegetables.
© Crown copyright 2007
www.licencetocook.org.uk
Top tips
Use different types of vegetables, e.g. spring onion, celery, broccoli.
Add other types of herbs, such as parsley and coriander, or perhaps add lemon and chilli.
Make a dip using 100g low fat cream cheese and 2 x 15ml spoons of tomato sauce.
Wash all the vegetables before using them.
© Crown copyright 2007
www.licencetocook.org.uk
www.licencetocook.org.uk