Preparation 5-10 minutes each, chilling time
Zucchini Dip
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1 medium zucchini
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½ a lemon (juiced)
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1 clove of Garlic
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¼ tsp Salt
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1 Cup (250g) soy unsweetened yoghurt
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1-2 tsp Lemon thyme
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1 tsp Xanthan Gum
Method
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Put all ingredients into blender or processor and blend until smooth.
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For best results let sit overnight in to both thicken and strengthen in taste.
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To finish top with a sprig of lemon thyme.
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Store in covered container in fridge.
Red Capsicum Dip
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2 Red capsicums: char grilled or jar
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1 Cup (250g) soy unsweetened yoghurt
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1/3 cup yeast flakes
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½ Lemon (juiced)
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¼ tsp Salt
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¼ tsp Pepper
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¼ tsp Mustard
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¼ tsp Garlic Powder
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1-2 tsps. linseed (flaxseed) or chia seed
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(Optional) Either paprika or sumac to top
Method
-
Put all ingredients into blender or processor and blend until smooth.
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For best results let sit overnight in to both thicken and strengthen in taste.
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To finish (optional) sumac or paprika down the centre of the dip.
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Store in covered container in fridge.
Hummus
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1 Can chickpeas drained (reserve liquid 3-4 tbsp. brine)
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1 tbsp. tahini
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1 clove garlic
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¼ tsp salt
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½ a lemon (juiced)
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½ tsp cumin
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Paprika or sumac to top.
Method
-
Put all ingredients into blender or processor and blend until smooth.
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Add more brine for a thinner consistency.
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To finish, sprinkle for sumac or paprika.
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For best results let sit overnight in to both thicken and strengthen in taste.
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Store in covered container in fridge.
Trio of Dips
