January 13, 2012

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.

16 comments:

  1. Beautifully photographed! I will definitely be trying the zucchini almond this week :)

    Mickey

    ReplyDelete
  2. i love dips. LOVE LOVE LOVE. i could eat dips all day! These all sound soooo good, especially the sweet potato hummus!!

    ReplyDelete
  3. beautiful photos! green, orange, and red <3 all those dips look so unique and delicious! :)

    ReplyDelete
  4. The only thing better than one dip is three dips!! These are all so pretty and sound AMAZING!!

    Sues

    ReplyDelete
  5. Wow, love them all! Lovely colors.

    Chers,

    Rosa

    ReplyDelete
  6. Gorgeous photos! I love the sound of the zucchini almond one, perfect way to use up excess too :-)

    ReplyDelete
  7. Hello Maria!
    Beautiful pictures and certainly very tastefully. You have a lovely and genuine relationship to the food you cook, it is gratifying to see so much love is spent on food, keep it up. Have noticed that you too are one of the active bloggers for NNM, New Nordic Food. We do important work for all through our blogs with the information we make to our readers. Upeaa työtä, toivotan jatkossakin hyviä blogihetkiä ruuan ääressä. Terv; Christian.

    ReplyDelete
  8. Yum! we often have dippy dinners ... an assortment of dips with homemade crackers or fresh baguette :)

    ReplyDelete
  9. Näitä täytyy kokeilla! Ja vegaanipäivä tai -ateria silloin tällöin tulee ehdottomasti kokeiluun! Ainakin näin alkuun... :-) Kiitos myös silmänruoasta, Maria, upeita kuvia!

    ReplyDelete
  10. I suppose I prefer the word 'spread' to that of 'dip', as for many years I have used such instead of butter or horrid margarine on all types of bread or with fish and/or vegetables. These three are brilliant and will all go to the top of my 'to do' list! Especially the sweet potato hommus :D ! Thank you for the inspiration!

    ReplyDelete
  11. Love the Zucchini almond dip, beautiful texture!!

    ReplyDelete
  12. Love this post- such beautiful colors and flavors!

    ReplyDelete
  13. I just harvested my first courgettes and wanted something special to do them justice - I shall try this dip for lunch tomorrow. Looks wonderfully fresh.

    ReplyDelete
  14. The Zuchinni dip was AMAZING! How many days do you recommend keeping these dips around in the fridge? Do you find they have a short shelf life because they are so fresh?

    ReplyDelete