Dad's Birthday Nibbles

Yesterday we had a family get together for my Dad's birthday. I was responsible for organising the nibbles and pre-dinner snacks. I took along the cashews and some strawberries (for dessert) from last night as well as a store bought dip, chips and crackers. But I also prepared:

• Hommus dip with carrot and celery sticks 
• Spinach and Ricotta dip in a bread bowl
• Kabana toothpicks; kabana, cheese and cherry tomatoes

My aunty had given me a very large bag of chickpeas recently and I know Dad is a fan of hommus so made a big batch of dip as a treat for him. I also serve up some hommus and vegie sticks for a snack.

The bread bowl dip is something i've enjoyed many times before but never made myself. It was super easy and so moreish. This was definitely the family's favourite.

Kabana toothpick are just fun.

The cashews, store bought dip and strawberries were also served up.

Two of the recipes were from taste.com.au. I actually stuck to the proper recipe for both of these! No wonder they turned out nice.

Spinach and Ricotta Dip

• 500g frozen spinach, thawed
• 300g fresh ricotta
• 300g carton sour cream
• 1/3 cup chopped chives
• 30g packet spring vegetable dried soup
• 1 round cob bread loaf

1. Squeeze and discard all liquid from thawed spinach. Place into a large bowl. Add ricotta and sour cream. Stir until well combined and smooth. Add chives and dried soup. Season with freshly ground black pepper. Mix until well combined.
2. Using a serrated knife, slice a 3 to 4cm-thick slice off top of loaf. Set aside. Remove soft white bread from centre of loaf to form a bread 'bowl'. Spoon spinach and ricotta mixture into loaf. Replace bread lid. Serve immediately.
   
   

   Classic Hommus

   • 1 cup dried chickpeas
   • 2 tablespoons tahini
   • 1/4 cup lemon juice
   • 1 garlic clove, crushed
   • 1/4 cup olive oil
   • 1/2 teaspoon sea salt
   • Paprika and extra-virgin olive oil, to serve

   
   

   1. Place chickpeas in a bowl. Cover with cold water. Cover with plastic wrap. Stand overnight.
   2. Drain chickpeas. Place in a saucepan. Cover with cold water. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Simmer, uncovered, for 20 to 25 minutes or until tender. Drain, reserving 1/2 cup liquid.
   3. Process chickpeas, tahini, lemon juice, garlic, oil, salt and reserved liquid until almost smooth.
   4. Spoon into a bowl. Sprinkle with paprika. Drizzle with oil. Serve.