My favourite homemade dip recipes - Emily Skye

My favourite homemade dip recipes

My favourite homemade dip recipes

One of my favourite healthy snacks is vegetable sticks and dip. I never get bored because you can just change the flavor of the dip depending on what you feel like. I generally make up a few different batches of dip at the beginning of the week and keep in the fridge. I always go homemade as that’s the healthiest and tastiest option for you. A lot of the store bought dips contain things like dairy (which I can’t tolerate) bad vegetable oils and all sorts of preservatives and additives. These are two of my favourite dip recipes from my latest F.I.T. program. Hope you guys enjoy.

Homemade Hummus


Homemade Hummus (serves 4)
2 cans of tinned organic chickpeas (garbanzo beans), rinsed and drained
2 tbsp. of tahini
1/4 cup of fresh lemon juice
1 clove of garlic, crushed
1/4 cup of extra virgin olive oil
Water, as needed
1/2 tsp. of pink Himalayan salt
Paprika and extra virgin olive oil, to serve

1. Rinse and drain the chickpeas.
2. Process chickpeas, tahini, lemon juice, garlic, oil, salt and some water until almost smooth.
3. Spoon into a bowl and sprinkle with paprika and drizzle with oil. Serve.

NOTES: The hummus will keep in the fridge for about 7 days, so make sure that you make up a fresh batch every week. Leaving the skin on vegetables retains the fibre. Use as many types of vegetables as you like, such as capsicum and celery.

Roasted Capsicum and Eggplant Dip (Ajvar Relish)


450g (about 2) red capsicum (bell pepper)
1 eggplant (aubergine)
1 garlic clove, crushed
1/2 lemon, juiced
60 ml (1/4 cup) extra virgin olive oil
2 tbsp. flat-leaf parsley, chopped

1. Preheat oven to 220°C (425°F) on regular (not fan forced).
2. Cut the eggplant and capsicum in half. Place the capsicums and eggplant in a baking tray. Roast the vegetables for 40 minutes or until tender and the skins have blackened slightly.
3. Transfer the vegetables to a bowl and cover with plastic wrap. Set aside to cool.
4. Once cool, remove and discard the skin of the eggplant and capsicum. Also make sure to remove any seeds. Chop roughly. Place the eggplant, capsicum, and garlic in a food processor. Blend until smooth. Whilst the processor is still running, gradually add lemon juice and olive oil. You want the relish to become thick and creamy. Once the consistency is correct, season with salt and pepper. Then stir in parsley. Transfer the relish to an airtight container.

NOTES: The relish will keep in the fridge for about 1 week. You should be able to find Ajvar relish in well-sorted grocery stores. If you can’t find any this is an easy recipe to make.

Do you have any favourite healthy dip recipes you like to make? 

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