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R E C I P E: Easy Dips

May 27, 2019 2 min read

recipes by Veet @veets_vegan_cooking_school We're thankful to have Veet in our local community, a vegan chef who loves real food.

These three dips are very quick to make and can be stored in your fridge for a week. Try them with granola or paleo sprinkle on top for added crunch!

Sorrel Hummus Dip

Ingredients

1 bunch sorrel leaves (or rocket if you don’t have sorrel – add more lemon juice if using rocket
2 cups cooked chickpeas plus a few extra for garnish
3 cloves boiled garlic
1/3 cup tahini
1 tbsp lemon juice
salt to taste
filtered water to thin
olive oil to swirl on the top when serving

Method

Place the sorrel, chickpeas and tahini in a food processor and process until combined. Add salt to taste and water to thin to your liking. Start with a 1/4 cup and then decide from there.
Serve in a bowl and add olive oil and decorate with the extra chickpeas.

Pumpkin and Tahini Dip

Ingredients

500g butternut pumpkin (weighed with the skin off)
1.5 tbsp olive oil
½ tsp cinnamon
¼ cup tahini
2 tbsp coconut yoghurt
2 tbsp toasted pepitas
1 to 2 tsp date syrup
squeeze of lemon juice
salt
pepper or a pinch of cayenne

Method

Cut the pumpkin into 3 cm pieces and place in a baking tray with the oil cinnamon and some salt and pepper.
Cook in the oven for 20 minutes then turn over for a further 20 minutes or until cooked through.
Place in a food processor with the tahini, date syrup, yoghurt, lemon juice and cayenne and pulse until all mixed through and then season with salt and pepper.
Garnish with toasted pepitas.

Beetroot and cashew dip

Ingredients

2 spring onions roughly chopped
1 cup cashews (soaked for up to 6 hours)
2 medium to large beetroots
1 tbsp lemon juice
salt and pepper to taste

Method

Wash the beetroot well. Leave the top and tail of the beetroot on and place the beetroot in a saucepan and cover with water. Bring to the boil and then let simmer until the beetroot is cooked. Usually takes 30 minutes if the beetroot is small.
Place the drained cashews in a food processor with the spring onions and pulse until broken up well.
Once the beetroot is cooked cool it a little then peel the skin off with your hands. Place it in the food processor and process until the dip is smooth.
Add the lemon juice. Check for salt and pepper and season as you wish.