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Friday, 31 October 2014

Easy dips to make in a flash

Many people say they feel stuck for snack options when it comes to real food - it can be so easy just to grab something on the run. But the perceived convenience of store-bought dips can overshadow what's inside - often, fake sugars, preservatives, hydrogenated vegetable oils and more. Not to mention the wasteful packaging.

If you have a high-powered mixing device of some kind, making your own dips is really quick and budget-friendly. You can also make extra and freeze it, ready to pull out if you have somewhere to go or people coming around (or hungry kids!).

This hommus recipe is one I used to whip up in the Thermomix before work and the beetroot and walnut dip is a current fave.


400g cooked chickpeas (if going canned, choose BPA-free if you can (see what I did there?!)
2 garlic cloves, peeled
2 tablespoons tahini
Juice of 1 lemon
Small handful fresh coriander (optional)

What to do

Add garlic cloves and coriander (if using) to blender and blitz up, then add chickpeas, tahini and half the lemon juice. Blend together until the chickpeas are the desired consistency. If it looks a little dry, add more lemon juice. 

If you have any leftover lemon juice, add it to a glass a water for a refreshing drink!

Beetroot and walnut dip

2 large beetroot, roasted (you can do this in advance when you're using the oven for something else, then refrigerate)
1 garlic clove, peeled
1 cup walnuts
Half a large brown onion
Half teaspoon dried cumin
Small handful fresh coriander
Juice of half a lemon 

What to do
Peel and chop roasted beetroot and set aside. Add garlic, onion and coriander to blender and blitz up, then add all remaining ingredients and blend to desired consistency.

Real, simple food made easy.

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