I love having wholesome and delicious homemade snacks available for when I need an energy kick. Something quick, easy (though not highly processed!), and of course satisfying. That is why I like to have my own homemade dips on hand, so that I can grab a carrot, or some snow peas, to dip in and enjoy. They are great for a quick snack on the go, to accompany a meal or to offer guests when you are hosting.
Here are three of my favourite dips that are all easy to make and packed full of goodness… Not to mention being absolutely scrummy!
- 600gm cooked chickpeas
- 2 tbsp. Tahini paste (ground sesame seeds)
- 3 garlic cloves, crushed
- 1 large lemon juiced
- Salt to flavour
Optional: A tbsp. of fresh herbs, such as coriander, basil or chives can also be added to give your hummus extra flavour.
Place all ingredients in a processor and mix. For a smoother dip add up to 60 ml of water.
- 2 medium eggplants
- ¼ cup lemon juice
- ¼ cup tahini
- 2 garlic cloves, crushed
- 2 tbsp. fresh parsley, chopping
- 1 tbsp. olive oil
- ¼ tsp. cumin powder
- Salt to taste
Pierce the skin of the eggplant in several places then place in a hot oven. After 10 minutes turn them and keep cooking for a further 10 minutes. Continue this process until the eggplant is looking char grilled on the outside.
Allow to cool before removing the skin and scooping the insides into a processor.
Combine remaining ingredients and blend together until you have the consistency you desire. Then enjoy!
- ¼ cup pine nuts, freshly roasted
- ¼ cup unsalted cashews, freshly roasted
- 1 ½ cups fresh basil
- ¾ cups shredded pecorino (or parmesan)
- 2 garlic cloves
- 5 tablespoons olive oil
- Salt to flavour
Combine all ingredients in a processor. I prefer to keep mine slightly chunky, however you can continue to combine until a smooth paste is created. This pesto also works well in combination with the hummus - yummy!
The great thing about these recipes is that you can adjust them to suit your own taste buds! So have fun getting creative and enjoy!