Its much easier to keep snacking on your veggies when you have something delicious to dip them in! And extra points for you… when theres hidden veggies IN those dips!
Creamy courgette cumin dip
Ingredients: 2 courgettes chopped, 1/2 cup tahini, 1 lemon (juice), 2-3 tbsp olive oil, 2-3 tbsp water, 1/2-1 tsp chilli flakes, 1 garlic clove, 1/2 tbsp cumin, 1 tsp turmeric, 1 tsp Himalayan sea salt, Pepper.
Method: Put the above into your food processor/vitamix/nutri bullet and blend! Add more oil or water for your desired consistency. Amazing for skin and pairs perfectly with chopped carrots!
Ingredients: 1 can organic chickpeas, 3 tbsp tahini, 3-4 tbsp filtered water, 1 large lemon (juice), 2 cloves garlic, himalayan sea salt and pepper, 2 small bulbs beetroot peeled and quartered , 1/2 cup orange juice 100% natural/freshly squeezed, 1 tbsp caraway seeds.
Method: Preheat the oven to 200 C. Line a small baking dish with non-stick paper and place the beetroot quarters on there.
Pour the orange juice over, and bake for approx 40 mins, until easily pierced by a fork. Remove from oven and allow to cool for 10-20 mins. Whilst roasting blend all other ingredients in blender.
Once beetroot is cooked add to the hummus mix and continue blending until smooth and creamy! Abundant in antioxidants this is also great for immunity so ideal for this time of year.
Super green dip
Ingredients: 200 g edamame (frozen, then soaked in boiling water and strained) , 1/2 avocado, 2 shallotss sliced , 1.5 lemons or limes ( juice), 2 tbsp. gluten-free, unpasteurised miso paste (I like the clear spring one), 1 garlic clove, splash of water, Himalayan sea salt & pepper to taste.
Method: Add all ingredients into a food processor/vitamix/nutri bullet and blend until well mixed.
Full of healthy fats, probiotic goodness and plant based protein this is lovely on flax crackers, brown rice cakes or gluten free oat cakes.