Are you looking for a fresh healthy snack? Try one of our delicious dips. You can eat them with vegetables (e.g. celery, carrot, broccoli, cauliflower), lavash bread or toasted Lebanese bread.

Olive dip (for a salty savoury flavour)

• 2 cups pitted Kalamata olives
• 4-6 cloves garlic
• 1/8 cup Tahini
• 1 cup cashews
• 2 tablespoons lemon juice
• ¼ cup parmesan

1. Combine all ingredients together in a food processor until smooth.

Beetroot dip (for a sweeter earthy flavour)

• 3 beetroots
• 1 garlic clove
• ½ lemon, juiced
• 1 teaspoon cumin
• 1 cup low fat Greek yoghurt

1. Wash, top and tail beetroots and dry. Wrap in foil.
2. Bake at 180°C for about 45 minutes until they are tender.
3. Cool for a few minutes, unwrap and slide off the skin.
4. Blend beetroots with all other ingredients until smooth and creamy.

Harissa (for a spicy flavour)

• 1 tablespoon caraway seeds
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 4 mild red chillies
• 8 cloves garlic
• 1 tablespoon tamari
• ½ cup fresh mint and coriander, chopped
• ½ cup vegetable stock

1. Roast caraway, cumin and coriander seeds for 1-2 minutes in a dry pan.
2. Crush together and blend in a food processor with the chillies, garlic, tamari, mint and coriander.
3. Add vegetable stock until you get a thick paste.
Harissa can be stored in the refrigerator in a sealed jar for up to two weeks.

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