Cheesy Pesto & Houmous Dip
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
50 grams
Sun-Dried Tomato Paste
80 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Fresh Pesto
(Contains Milk)
15 grams
Pine Nuts
Not included in your delivery
2 tbsp
Water
3 tbsp
Olive Oil
Nutritional information
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Pop the naans onto a baking tray. Divide the tomato puree between them and spread with the back of a spoon. Sprinkle over a quarter of the hard Italian style cheese.
c) Chop the naans into 2cm wide strips and place on a baking tray.
c) When the oven is hot, bake on the top shelf until crisp, 8-10 mins.
a) In a bowl combine the houmous, the rest of the hard Italian style cheese, the water (see pantry for the amount) and 2 tbsp of olive oil. Season with pepper. Mix until fully combined.
b) In a seperate bowl combine the fresh pesto with 1 tbsp of olive oil.
a) Once the naan is cooked, remove from the oven and allow to cool, 5 mins. The cut into 2cm wide dipping strips.
b) Spoon your cheesy houmous mixture into your serving bowl and make a well in the centre, dollop the fresh pesto mixture into the well. Top with a sprinkle of pine nuts and a drizzle of olive oil.
