Thanks to our Practice Manager Sheree for these dips which were a hit at our Wellness Day! These dips are super easy to whip up, and so tasty you’ll probably eat your way through half a batch before you even serve them! These dips have similar ingredients, so you don’t need an expansive pantry to create them. Great for when you’re entertaining or for school lunches, these dips are super versatile and can be served with veggie sticks, gluten-free bread or wholegrain crackers. Enjoy!
Hummus Dip
▪️ 1 can organic chickpeas
▪️ 2 cloves of garlic
▪️ Half a lemon
▪️ 1.5 tablespoons tahini
▪️ Good quality olive oil
▪️ Pinch of Himalayan salt & black pepper
▪️ Half teaspoon of paprika
Method
▪️ Add all ingredients into a food processor and blend for 1-2 minutes. Check consistency and taste and add more oil or tahini if required. Season to taste
▪️ To serve drizzle more olive oil over the top and a sprinkle of paprika
Eggplant Dip
▪️ 2 organic eggplants
▪️ 2 cloves of garlic
▪️ Half a handful of fresh parsley
▪️ 2 tablespoons tahini
▪️ Ground cumin
▪️ Good quality olive oil
▪️ Pinch of Himalayan salt & black pepper
▪️ ½-1 lemon
Method
▪️ Cut eggplants in half and roast in the oven (200 degrees) for 45 minutes, until flesh, is soft (keeping it in a little longer just adds to the rich eggplant flavour). Scoop out the flesh and discard skins.
▪️ Add eggplant and all other ingredients to the food processor and blend for 2 minutes. Check consistency and taste and add more lemon or tahini if required. Season to taste.
▪️ To serve, add fresh chopped parsley over top.
Avocado Dip
▪️ 1 avocado
▪️ Half a lemon
▪️ Pinch of chilli flakes
▪️ Half a handful of fresh coriander (optional)
▪️ Pinch of Himalayan salt & black pepper
Method
▪️ Dice avocado and add to the food processor, add lemon and herbs. Pulse briefly until desired consistency is met. Add salt and pepper to taste.
▪️ To serve, add a sprinkle of fresh coriander and diced red onion.