Emma Ellice-Flint’s Artichoke and Chickpea Dip
This dip is packed with flavour and beneficial anti-inflammatory nutrients, which are particularly important during perimenopause and menopause when the lack of oestrogen can potentially mean the body is more inflamed.
- 250g cooked chickpeas or white beans, from a can or cook your own
- 2-3 tbsp extra virgin olive oil
- 1 leek, about 150g once trimmed
- 1 clove garlic, peeled and crushed
- 3cm knob ginger, grated
- 1 handful (about 10g) parsley leaves, washed
- 180g cooked artichoke hearts, from a jar or can
- 1 tsp apple cider vinegar (optional)
- Good pinch of salt and pepper
- If your chickpeas are uncooked, then cook as per the packet instructions.
- Trim the green part off the leek and chop the remaining white part. If there is any dirt trapped in the leek, wash the chopped leek in water and drain well (you can save the green part of the leek and use it to make stock).
- Put the oil into a large frying pan and turn the heat to low.
- Add the leek, ginger and garlic, pop a lid on the pan and cook slowly for about 5 minutes until soft, then tip out into a food processor.
- Add the chickpeas, parsley, artichokes, apple cider vinegar, and salt and pepper to the food processor, and blend well until creamy. If the dip is too thick, slowly add some more olive oil or chickpea liquid and blend until you have achieved a creamy dip consistency.
- Check the seasoning, and add more salt and pepper as needed.
- Serve with cut raw vegetables such as baby carrots, green beans and mangetout.
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