Detox Dips Crudités With Mexican Dips

Make the salsa and red chilli bean dips first and set aside for the flavours to combine. You can also make the guacamole in advance but it may discolour slightly.

ingredients :

Use some of the following: spring onions, carrots, peppers and cucumber, celery sticks, chicory, cos or radicchio, cherry tomatoes, button mushrooms, cauliflower florets, radishes

RED CHILLI BEAN DIP

50g (2oz) dried kidney beans

100g (3½ oz) canned chopped tomatoes

1 clove garlic, chopped

pinch of chilli powder

squeeze of lemon juice

salt & pepper

GUACAMOLE

1 ripe avocado, peeled & stoned

2 spring onions, chopped

1 red chilli, chopped

1 small tomato, seeded & finely chopped

squeeze of lemon juice

1 clove garlic, crushed

To make the red chilli bean dip:

Soak the beans overnight, then drain, rinse and put them in a pan. Cover with fresh water and boil for 15 minutes.

Drain again and transfer to a clean pan. Add the tomatoes, garlic and chilli powder and simmer gently until the beans are soft, about 20 minutes. If they show signs of sticking, add a little more liquid. Cool slightly, then blend to a paste. Add the lemon juice, blend again and check the seasoning. Decant into a serving bowl and allow to cool completely. Before serving, grind black pepper over the top.

To make the guacamole:

Mash the avocado flesh roughly with a fork. Add the rest of the ingredients and mash everything together: check the taste and add a little black pepper. Transfer into a serving bowl. If you need to store this dip, cover it and place in the fridge- place the avocado stone in the middle during storage as it is supposed to prevent discolouration, however if you are only storing it for a short period then the stone is not needed.

Serve the dips surrounded by a selection of raw vegetables.

To make the salsa:

Dip the tomatoes briefly in boiling water- the skins should split, making it easier to peel them. Squeeze out the seeds and chop the flesh, then put them in a serving bowl. Stir in the red onion and basil. Pour a little olive oil and balsamic vinegar over the top and leave for several hours to allow the flavours to develop.

ingredients

6 ripe plum tomatoes

½ red onion, finely chopped

a handful of fresh basil leaves, torn

splash of olive oil and balsamic vinegar

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