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BROWSE
R E C I P E: Easy Dips
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.
