SESAME, BLACK PEPPER & MIXED HERB BREAD STICKS

INGREDIENTS:

225g plain wholemeal flour
15g toasted sesame seeds
100g water
25g olive oil
1 tablespoon cracked black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried parsley

Preheat oven to 200 degrees

Combine the flour, sesame seeds, pepper and herbs. Gradually add the water and oil. Knead the mixture on a floured surface until a dough has formed. Break off small balls of the dough and roll into small sausage shapes or longer sticks. Place on a greased baking sheet for 15 to 20 minutes, turning once, until golden.

CURRIED HUMMUS:

INGREDIENTS

1 can [225g] cooked chickpeas
3 cloves of garlic
4 tbsp olive oil
1 large tbsp light tahini
Juice of half a small lemon
A few sprigs of fresh coriander leaf
1/2 tsp turmeric powder
1/2 tsp cumin powder

Drain and rinse the chickpeas well. Blend with the garlic in a food processor, then add the tahini, lemon juice, turmeric, cumin, and chopped coriander leaf. Add the olive oil and blend to the desired consistency.

GUACAMOLE:

INGREDIENTS
1 ripe avocado
Juice of 1 small lime
1 medium tomato [diced]
2 small cloves of garlic [minced]
1 small red onion [chopped] Handful of chopped fresh coriander leaves

Fresh chili or dried crushed chillies [ammount to taste]
1 or 2 drops of Tabasco sauce [optional]

Scoop out the flesh of the avocado and mash well with the lime juice. Add the rest of the ingredients and combine well.

KIDNEY BEAN DIP

INGREDIENTS

1 can [225g] cooked red kidney beans
1 small red onion

1/2 small carrot [grated]
1 clove of garlic
1 tbsp olive oil
1 tsp dried mixed herbs

Drain and rinse the kidney beans well. Chop the onions and combine with the kidney beans, carrot and garlic in a food processor. Add the mixed herbs and olive oil, blend to the desired consistency.