25 Days of Christmas Recipes, Day 20: Festive Dips for Christmas Chips

Day 20 of this Advent Recipe Madness. Who would have thought that something as simple as a home-fried Tortilla Chip would be the most popular thing I took to my Art Club when testing all these recipes? There’s something truly special about frying your own chips to serve with your dip. And when you take the time to make them even more festive themed by cutting out Christmas shapes with cookie cutters, what’s not to love? In truth, I also fry up all the remaining cut-offs as little crispy bits of odds and ends– either as perks of the chef (you’ve got to have tasters, you know? It’s quality control) or to serve hidden underneath the shaped ships.

The Cranberry Hummus was another fusion food between Moroccan and British (Cranberry Sauce being a mainstay on traditional British Roast Dinners– or so I’m told, as I’ve mentioned before Roast Dinners were not common in my household). It tastes a little sweet but goes perfectly with your salty chips. I was truly surprised how well these went down with people and how many people wanted the recipe for something that really is so simple to make.

Cranberry Hummus

Ingredients:

• 400g tin Chickpeas
• 3tbsp Cranberry Sauce
• ½ Lime, juiced
• 1 Clove Garlic, crushed
• 1tbsp Smooth Peanut Butter
• 1tsp Powdered Cumin
• 1tsp Smoked Paprika
• Mixed seeds to top (sunflower seeds, sesame seeds etc.), Optional

Method:

1. Drain your chickpeas using a sieve (reserve the liquid for later, if needed).
2. Put your chickpeas into a medium pan and cover with water. Place onto a high heat and allow to boil for ten minutes.
3. Whilst the chickpeas boil add the remainder of your ingredients to your food processor and blend until smooth.
4. Drain your softened chickpeas through your sieve again.
5. Add your chickpeas to the food processor and blend again for 1-2 minutes or until smooth.
6. Season to taste (adding more lime juice if necessary). If the dip seems too thick add some of the reserved aquafaba from the chickpea tin and mix again.
7. Pour into your serving dish and top with some crunchy seeds and/or nuts, if you want.

Pea and Mint Tzatziki

Ingredients:

• 400g Good Quality Large Frozen Peas
• 250ml Greek Yoghurt
• 1 medium clove Garlic, crushed
• Small handful Mint, finely chopped
• 1tbsp Lemon Juice

Method:

1. Put water in a medium pan. Place on a high heat and bring up to the boil.
2. Pour in your peas and allow to cook for 3-4 minutes. Drain into a sieve.
3. Put your peas in a bowl and, using a fork, gently crush them until all the skins have split.
4. Add the remainder of your ingredients to your bowl. Stir.
5. Season to taste and serve with your chips.

Christmas Chips

Ingredients:

• Corn Tortillas
• Salt

Method:

1. Preheat a deep fat fryer or vegetable/sunflower oil in a deep pan to 190 degrees C.
2. Using some fun Christmas-shaped cookie cutters cut shapes out of your corn tortillas—make as many chips as you’d like, whatever shapes you’d like. If you want to make it easier, cut the tortillas into 8 triangles instead.
3. Fry your chips in small batches, being careful not to crowd the fryer, until golden brown. You may need to flip them during cooking to get them brown on both sides.
4. Drain on a plate covered with kitchen roll and season with your salt.

Tip:  If you want to be healthier, cut your chips out of flour/wheat tortillas. Get a tray with baking paper/a mat on top. Place your chips in one even layer on the baking paper. Sprinkle salt and oil on each one. Place in the oven at 220 degrees C/Gas Mark 7. Bake for 3 to 5 minutes or until golden brown and crispy.