3 Simply Delicious Dip Recipes

Simple and Packed with Nutrients.

I get asked a lot about recommendations for an easy and tasty option of food to serve to people who come over to your place.  Food that doesn’t leave you looking like you live in a ‘bunny rabbit hutch’ AKA serving only carrot sticks and salad, and of course food that fills the hungriest of stomach’s and will be devoured and enjoyed, leaving you looking like the kitchen goddess that you really, really are!These dips have you covered and can be created in under 5 mins with the right ingredients.

Baba Ganoush  (Eggplant Dip)

Ingredients:

• 1 large eggplant
• 1 tbls tahini, plus more as needed
• 3 garlic cloves, minced
• Juice of 1 lemon
• 1/2 tsp ground cumin
• salt, to taste
• 1 tablespoon extra virgin olive oil

Directions.Preheat an oven to 180C

1. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
2. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
3. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
4. Remove from the oven, let cool slightly, and peel off and discard the skin.
5. Place the eggplant flesh in a bowl.
6. Using a fork, mash the eggplant to a paste.
7. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
8. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Hummus

Ingredients

• 1 tin of chickpeas
• juice of one lemon
• 1 crushed garlic clove
• pinch of salt
• 1/2 tsp sweet or hot paprika
• 2 tbls tahini
• 2 tbls olive oil

Directions

1. Blend all ingredients in a food processor or blender.
2. You may need to add 1-2 tbls of water if you wish for it to be smoother.
3. Optional – add some natural yoghurt for a creamier hummus

Mediterranean Beetroot Dip

Ingredients

• 4 small or 2 large beetroot.  Diced into 1 cm cubes.
• 1 clove of garlic
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 cup full fat natural yoghurt
• Juice of one lemon
• 2 tbls olive oil
• fresh mint to serve

DirectionsPreheat oven to 180C

1. Cover a baking tray with baking paper and spread beetroot over it.  Drizzle with olive oil and roast until tender.  About 30 mins.
2. Cool and then add all ingredients to a blender or food processor.
3. Serve with fresh mint

YUM!