A mixture of coloured dips

Ingredients

• For courgette caviar with mint:
• 3 Zucchini
• 2 cloves garlic
• 5 stems Mint
• 5 cl Olive oil
• 1 Tbsp Lemon juice
• For hops, peas & avocado:
• 200 g Cooked peas
• 1 Mature Avocado
• 1 clove of garlic
• 2 Tbsp Lemon juice
• 2 Tbsp. Olive oil
• 1 Tbsp Tahini
• For artichoke cream with candied lemon:
• 300 g Cooked artichoke hearts
• 80 g Fresh cheese (Philadelphia type)
• 40 g candied lemon
• 1/4 Red onion
• 2 Tbsp. Olive oil

Preparation Method

1. ZUCCHINI CAVIAR WITH MINT. Place 3 zucchini cut into pieces with 2 cloves of garlic peeled and crushed, 5 stems of mint peeled, and 5 cl of olive oil in a baking dish. Salt, pepper, and bake at 200ºC for 30 to 35 min, stirring often. Place in a blender with 1 Tbsp. lemon juice and mix coarsely
2. GREEN PEA HUMMUS AND AVOCADO. Place in a blender 200 g of peas cooked 5 min in boiling salted water with the flesh of 1 ripe avocado, 1 clove of garlic peeled, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, and 1 tablespoon of tahini and mix to obtain a puree. Salt and pepper
3. CREAM OF ARTICHOKES WITH CANDIED LEMON. Place in a blender 300 g of cooked artichoke hearts 12 min in boiling salted water, 80 g of fresh cheese (Philadelphia type), 40 g of candied lemon, 1/4 of peeled red onion, and 2 tablespoons of olive oil and mix to obtain a puree. Salt, pepper, and sprinkle with dill leaves.