Festive Dip Board
INGREDIENTS
- 2 packs LEON Velvety Hummus
- 2 packs LEON Muhammara
- 2 packs LEON Pea-Lentiful
- Toppings of your choice, we’ve used:
The Green One:
- Black olives, halved
- Chopped sun-dried tomatoes
- Roasted cherry toms on the vine
- Pine nuts
- Fresh herbs
The Red One:
- Sliced jalapenos
- Crispy chickpeas, roasted for 10 mins in a little oil and paprika
- Crispy sage leaves
- Pomegranate seeds
- Nigella seeds
The Hummus One:
- Caramelised red onions
- Roasted chestnuts, we’ve roasted some packet-ones, for ease
- Pistachio kernels, chopped
- Rocket
- A drizzle of oil
METHOD
- To build your boards: Spread your chosen dip over a chopping board, so that it’s as evenly spread as possible (TIP: use quite a small one to ensure it looks plentiful).
- Load with the toppings above, or of your choice, have fun with it.
- Serve with some warm sourdough, toasts, crudites and a smile.
