Three Dip Tatoes

Serves 2-4 people

Baby potatoes
10 decilitre water
½ decilitre salt

Dip 1: Pea pesto:
200 g petite green peas
1 handful parsley
½ lemon (lemon juice)
3 tablespoons olive oil
4 tablespoons grated parmesan
2 tablespoons almond flour
salt

Dip 2: Hummus:
1 can/box 380 g chickpeas (230 g drained)
2 cloves of garlic
½ lemon (lemon juice)
1 tablespoon cumin
1 pinch of salt
3 tablespoons olive oil

Dip 3: Tapenade:
1 small can (290 g) black olives (130 g drained)
30 grams anchovies
3 tablespoons capers
½ lemon (lemon juice)
3 tablespoons olive oil

This is how you do it

Boil the potato with highly salted water. Pour off the water. It's easy using the strainer in your MealKit. Serve the potatoes in the bowl, also from your MealKit. Prepare your tasty dips meanwhile.

Pea pesto

Chop parsley and parmesan. Add all ingredients in to the largest Add-a- Twist container. Squeeze the juice out of half a lemon in the container. Put a nice round stone on top and close the lid with the handle. Give it your best shake, shake, shake.

Hummus

Squeeze the chickpeas with chopped garlic, cumin and a pinch of salt in a SnapBoxoval using a Spork. Season with lemon juice and olive oil.

Tapenade

Chop the olives. Place the cutting board in the bowl from your MealKit will make the chopping easier hence the olives will not roll away. Add the anchovies and capers and continue the chopping. Season with lemon juice and generously of olive oil.

Tip!
⦁ A perfect after work snack in the park.