Smoky Tomato & Garlic Dip
Spreads & Sauces
This dip is thicker than our usual tomato sauce recipes due to the addition of a 90 second bread blitzed into the mix. It's a fantastic addition to a sharing platter!
Makes 10 portions - each contains:
40 Calories / 1.8g Carbs / 2.1g Protein / 2.5g Fat / 0.5g Fibre (already deducted from the carbs)
Fridge: 3-4 days
Freezer: 3-6 months
1 Large Egg
35g Ground Almonds or Milled Golden Linseed
1 tsp Baking Powder
15ml (15g) Olive Oil or Butter
1-2 Garlic Cloves finely sliced
400g Tinned Chopped Tomatoes or Passata
1 tsp Smoked Paprika
Salt & Pepper
First, we need to make a 90 second bread:
For the sauce:
Make a 90 second bread - mix the egg, ground almonds / milled linseed and baking powder in a small microwaveable bowl. Microwave for around 1 minute until fully cooked. Set aside whilst you prepare the sauce.
Gently heat the olive oil in a medium pan and add the garlic. Allow the garlic to cook for 2-3 minutes to soften but not brown.
Add the tomatoes, smoked paprika and seasoning. Heat on full power for 1-2 minutes to bring to the boil.
Bring the sauce down to a simmer for 10-15 minutes.
Break the bread up and add to the pan or a jug blender. Blend the bread with the sauce, using either a hand blender or jug blender. If using a sealed blender, ensure the sauce has cooled before blitzing.
Season to taste.