A trio of summer spreads

Hummus, Tzatziki and Tuna Pâté.
 
recipe, spreads,homemade
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Recipe from: 20 January 2016
Preparation time: 20 min
 
 

Ingredients

 
  • HUMMUS:
  • 1x400
    g
    tin chickpeas, drained
  • 50
    ml
    olive oil
  • 1
    Tbs
    lemon juice
  • 1
    tsp
    cumin
  • 1
    garlic clove, peeled
  • pinch of salt
  • TZATZIKI:
  • 1
    medium cucumber, peeled, halved and deseeded (about 300g)
  • fine salt
  • 200
    g
    plain or Greek yoghurt
  • 1
    tsp
    olive oil
  • 1
    clove garlic, minced
  • 2
    tsp
    lemon juice
  • TUNA PATE:
  • 1x170
    g
    tin tuna, drained
  • 1
    spring onion, sliced
  • lemon pepper to taste
  • salt to taste
  • 2
    Tbs
    creamy mayonnaise
Servings: Change Serving
 
 

Method

 
Hummus: (makes approximately 1 cup)
Combine all of the ingredients in a food processor and whizz together until smooth. Cover and refrigerate before serving.

Tzatziki: (makes approximately 1 cup)
Grate the cucumber (I prefer a large grate) and place in a colander over a plate. Sprinkle with a pinch of salt and leave to stand for a few minutes to draw the liquid out.

Combine the yoghurt, olive oil, garlic and lemon juice in a bowl.

Squeeze the grated cucumber and pat dry. Mix into the yoghurt, then cover and refrigerate.

Tuna Pâté: (makes approximately 1/2 cup)
Combine all of the ingredients in a food processor and whizz together until smooth. Cover and refrigerate before serving.

Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.

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