Dips: Have you overdone it with guacamole? Try artichoke "hummus" and home-made tapenade

Dips: Have you overdone it with guacamole?  Try artichoke "hummus" and home-made tapenade

When you follow the AIP protocol, eggs are out, so no mayonnaise and so are legumes, so no hummus. Both of which, if home-made, have got a lot of good in them and make a great snack.

So you eat a lot of avocado based dips & sauces: guacamole or AIP-mayo for example. They are lovely, but you might want a bit more variety.

Here comes artichoke hummus and home-made tapenade.

I can’t take full credit for the inspiration, it was actually a cousin of mine, Barbara, who was having a dinner party who served these 2 dips (and many other Paleo/AIP compliant dishes, to my absolute delight, as this is unusual to get served a large variety of compliant dishes). Merci pour l’inspiration :-)

Now, with artichoke, the main issue is that you need the artichoke hearts and they are a bit of a hassle to prepare from fresh (even for veteran vegetable eater like me). So here come the canned version from France (you can sometimes find it in the UK, mostly in French shops or sometimes on amazon). So apologies if you can’t find them easily. It is however worth giving it a try if you find them (and can be bothered with the fresh version).

For the tapenade, it’s a lot more straight forward, you just need pitted olives. I prefer black for tapenade, but the choice is yours.

Here are the recipes:

Artichoke Dip / “Hummus”

  • 1 can artichoke hearts (about 6 small hearts)

  • Juice from 1/2 to 1 lemon (depending on how lemony you like it)

  • 2 garlic gloves

  • 3 to 4 tablespoons of olive oil (again, to your taste)

  • Salt

Blitz all the ingredients (except olive oil) in a blender, add olive oil little by little, so it mixes well with other ingredients. Ideally you want it hummus consistency, so fairly smooth.

Tapenade

  • 1 cup of pitted olives (I prefer black)

  • 1 garlic clove

  • 2 anchovies fillets

  • Juice of 1/2 to 1 lemon

  • 4 tablespoons of olive oil (extra virgin ideally)

Blitz everything in a blender.

It should remain a bit grainy, it shouldn’t be completely smooth. Homemade tapenade is so much nicer than the shop bought variety. Don’t season it, as both the olives and the anchovies are salty.

Serve both dips with crudités sticks: carrots, cucumbers, mushrooms, raw cauliflower or broccoli, kohlrabi. It’s a nice change from guacamole and a very healthy and filling snack.

Lovely snack of tapenade & artichoke dip with purple carrots (from Riverford) and cucumbers from our allotment

IIN qualified health coach, foodie, mum of 2, wife of 1, ex corporate advertising executive, RA warrior