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!
Tomato salsa
Serves 4
Ingredients
- 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
Instructions
- Mix the tomatoes, garlic and basil in a bowl
- Season with salt and pepper and pour the olive oil
- Mix well and into sealable jars or containers
- Let marinate for 24 hours in a cool place (but not in the refrigerator)
Spinach and walnut pesto
Serves 4
Ingredients
- 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
Instructions
- Blend the spinach along with nuts, garlic and cheese (using a hand blender)
- 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)
- Season with lemon juice, salt and pepper and serve in jars or bowls
Hummus with roasted beetroot
Serves 4
Ingredients
- 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
Instructions
- 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)
- 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)
- Season the hummus to taste with lemon juice, salt and freshly ground pepper
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