favourite dip and spread recipes

3x easy summer spreads

What is a drink without snacks? A BBQ without spreads? Or a meal without a starter? Nothing, right? Therefore, today I have three tasty spreads for you, and they are pretty healthy as well! Serve with fresh baked bread and a glass of wine or beer – yummy!

Holidays have begun, also for Miss Gingerish. Therefore, the next three weeks I will share easy, tasty summer recipes that fit perfectly with the holiday atmosphere. Sometimes quick and easy meals for camping, other times a bit more fancy recipes to enjoy a long night in the garden with friends. Three weeks of not too much “chatting”, just some fine pictures and a delicious recipe ;-). I wish you all a great summer!

recipe tomato salsa bruschetta

Tomato salsa

Serves 4

    • 6 tomatoes, remove seeds and cut into small cubes
    • 3 cloves garlic, peeled and crushed
    • 4 sprigs of basil leaves, chopped
    • 50 ml olive oil
    • salt and pepper
  1. Mix the tomatoes, garlic and basil in a bowl
  2. Season with salt and pepper and pour the olive oil
  3. Mix well and into sealable jars or containers
  4. Let marinate for 24 hours in a cool place (but not in the refrigerator)

recipe spinach walnut pesto

Spinach and walnut pesto

Serves 4

    • 250 g spinach leaves, cleaned
    • 50 g unsalted walnuts
    • 1 clove garlic, quartered
    • 20 g grated Parmesan cheese
    • Tweak lemon juice
    • 125 ml extra virgin olive oil
    • salt and pepper
  1. Blend the spinach along with nuts, garlic and cheese (using a hand blender)
  2. Gradually add the oil, while the blender is on (if you prefer the pesto to be not as smooth then add the walnuts in the latest stage)
  3. Season with lemon juice, salt and pepper and serve in jars or bowls

roasted beet hummus spread recipe

Hummus with roasted beetroot

Serves 4

    • 2 beetroot
    • 400 g drained chickpeas (so drained weight is less than 400g)
    • 2 tablespoons tahini (sesame paste)
    • 2 cloves garlic
    • Juice of half a lemon
    • 1 tsp. cumin powder
    • Salt and pepper
    • Olive oil
  1. Cook or roast the beets. You can also buy vacuum-packed cooked beets (but preferably not from a can or jar with all kinds of additives)
  2. Add the roughly chopped beetroot in a food processor along with the chickpeas, tahini, cumin and garlic; while the food processor is running add the oil (if you find the hummus is too thick you can always add a little more oil or a little water)
  3. Season the hummus to taste with lemon juice, salt and freshly ground pepper

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