Preparation 5-10 minutes each, chilling time

Zucchini Dip

  • 1 medium zucchini

  • ½ a lemon (juiced)

  • 1 clove of Garlic

  • ¼ tsp Salt

  • 1 Cup (250g) soy unsweetened yoghurt

  • 1-2 tsp Lemon thyme

  • 1 tsp Xanthan Gum

Method

  1. Put all ingredients into blender or processor and blend until smooth.

  2. For best results let sit overnight in to both thicken and strengthen in taste.

  3. To finish top with a sprig of lemon thyme.

  4. Store in covered container in fridge.

Red Capsicum Dip

  • 2 Red capsicums: char grilled or jar

  • 1 Cup (250g) soy unsweetened yoghurt

  • 1/3 cup yeast flakes

  • ½ Lemon (juiced)

  • ¼ tsp Salt

  • ¼ tsp Pepper

  • ¼ tsp Mustard

  • ¼ tsp Garlic Powder

  • 1-2 tsps. linseed (flaxseed) or chia seed

  • (Optional) Either paprika or sumac to top

Method

  1. Put all ingredients into blender or processor and blend until smooth.

  2. For best results let sit overnight in to both thicken and strengthen in taste.

  3. To finish (optional) sumac or paprika down the centre of the dip.

  4. Store in covered container in fridge.

Hummus

  • 1 Can chickpeas drained (reserve liquid 3-4 tbsp. brine)

  • 1 tbsp. tahini

  • 1 clove garlic

  • ¼ tsp salt

  • ½ a lemon (juiced)

  • ½ tsp cumin

  • Paprika or sumac to top.

Method

  1. Put all ingredients into blender or processor and blend until smooth.

  2. Add more brine for a thinner consistency.

  3. To finish, sprinkle for sumac or paprika.

  4. For best results let sit overnight in to both thicken and strengthen in taste.

  5. Store in covered container in fridge.

 

Trio of Dips

Sarah Eve Matthews  ©2018