On today’s Nigel and Adam’s Farm Kitchen, Nigel showed how to make chilled dips at home instead of having to buy them from the supermarket ready made. He makes three dips, one from the Middle East, one from Latin America and the third from the Mediterranean.

Aubergine dip

Nigel starts by slicing an aubergine into thin cartwheels like slices. He then puts the slices in an oven prove dish, scatter over crushed garlic and a generous amount of olive oil.

The dish is then placed in the oven at 200 degrees for about 10 to 15 minutes until the aubergines soften.

He then warms some chickpeas in a pan with a little olive oil and adds fresh rosemary for flavour.

Nigel adds half the aubergines in the bowel of a food processor and half the chickpeas then blitz.

He then put the mixture in the pan with the remaining chickpeas and the remaining aubergines and fried for a couple of minutes.

It is then transferred to a bowl ready for serving.

Herbs, bean and creamy ricotta cheese dip

To make his herbs, bean and ricotta dip, Nigel chopped fresh mint and coriander. He then put a tin of ricotta beans in a bowl and slightly crushed them.

He adds the herbs and ricotta cheese to the bowl followed by seasoning. The contents are then mixed and extra virgin olive oil poured over.

Chorizo guacamole with chives dip

To make his third dip, Nigel removed the seed from an avocado and scooped the soft flesh into a bowl.  He then cut a fresh lime and squeezed half the juice into the bowl before crushing the avocado.

Nigel then adds olive oil, fresh chive and chorizo and stirred.