Easy Dips: Part 1


Dips are the best starters at any party or event. They are by far the healthiest appetisers and can be served with vegetable sticks instead of traditional crackers. I love most dips but have a list of favourites, the recipes of which I’d like to share over the next few weeks.

400g tin soaked chickpeas
2 tablespoons olive oil
10 basil leaves
juice of 1/2 lemon
1 teaspoon tahini
salt to taste

Simply place all ingredients into a food processor and blend until smooth. Serve with carrot, cucumber or celery sticks.

1 ripe tomato, diced into cubes
2-3 avocados, very ripe but not bruised
juice of 1/2 lime
handful coriander, chopped
1 small red onion, finely chopped
1/2 red or green chilli, deseeded and finely chopped (optional)
salt to taste

Place the flesh of the avocados into a bowl and mash with a fork to create a slightly chunky mix. Add the tomato cubes and the rest of the ingredients, season with salt and stir to combine. Serve with carrot, cucumber or celery sticks.

Egyptian Beetroot
2-3 beetroots, cooked in water
1/2 cup low fat yoghurt
1 garlic clove, crushed
juice of 1/2 lemon
1 tablespoon virgin olive oil
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
salt and pepper to taste

Finely chop, grate or process the beetroot in a food processor, then transfer the flesh into a serving bowl. Add the yoghurt and other ingredients and mix well. Season to taste and serve with vegetable sticks or warm crusty bread.

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