A Trio of Dips

Hi friends!

Thank you so much for all the feedback on the vegan challenge! I'm so excited to hear so many of you are keen to take part on the challenge and hopefully some of you have been inspired to at least consider adding a couple of vegan days on your week every now and then.

I have had a major craving for dips/spreads/purées of all sorts this week. These three colourful dips are my current favourites and they are perfect weekend food - dipped or spread on flat bread, crisp bread, wraps or enjoyed with fresh veggies.

Enjoy and I hope you have a beautiful weekend!

Zucchini Almond Dip

(Recipe adapted from Choosing Raw)

1 cup almonds, soaked overnight

2 zucchinis, chopped

2 small cloves of garlic

1/2 lemon, juiced

pinch of salt

freshly ground black pepper

1. Place all ingredients in a blender/food processor and purée until the mixture is smooth, but has some texture to it. A little bit of crunch is good.

Beetroot-Sun Dip

2 large beetroots

1/2 lemon, juiced

3-4 tablespoons sunflower seeds (soaked overnight, if you wish)

1 teaspoon mustard powder

pinch of salt

freshly ground black pepper

1. Cook the beetroot (with skin on) until tender.

2. Peel the cooked beetroot and chop into cubes.

3. Place all ingredients in a blender and purée until smooth (or crunchy, which ever consistency you prefer).

Sweet Potato Hummus

(Recipe adapted from Wholeliving)

350g cooked sweet potato, chopped

200g cooked chickpeas

2 small cloves of garlic

1/2 cup tahini (recipe to follow)

1 teaspoon ground cumin

1 lemon, juiced

(water)

2 tablespoons extra-virgin olive oil

pinch of salt

freshly ground black pepper 

Tahini

4 tablespoons sesame seeds, toasted until golden brown

1 tablespoon cold-pressed sesame oil

pinch of salt

2-3 tablespoons warm water

1. To make the tahini, place the sesame seeds in a food processor (or a coffee grinder) and blitz until smooth. Add sesame oil, salt and warm water (tablespoon at a time to reach a perfect consistency) and blitz until smooth. Set aside. 

2. Purée all ingredients until smooth. Add water if you want the mixture to be thinner.