These beautiful drips are perfect weekend food – dipped or spread on flat bread, crisp bread, wraps or enjoyed with fresh veggies.
INGREDIENTS
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
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
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
DIRECTIONS
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.
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).
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.
RECIPE CREDIT: Scandi Home
http://scandifoodie.blogspot.com/2012/01/trio-of-dips.html