Tags

, , , , , , ,

I had some great feedback on the dips I posted a week or so back (on my rainbow plate post) and these are often great in a lunchbox – I pop a little tub in with a dip and some rice crackers, crudites or pita, bread sticks or strips – and it is a good alternative to a sandwich OR a great afternoon or morning snack.  A great way to mix it up a little.

If your children are sandwich fans,  these also make a good sandwich spread.

These are also great healthy snacks for adults on the go or for entertaining on the weekend. They are quick, healthy and can be made ‘with one hand’

I would love to hear how you go…

X

CARROT DIP

WHAT YOU NEED

about 1/3-1/2 cup plain greek yoghurt

Crushed garlic – about 1-2 cloves

5 medium carrots or 3 large carrots chopped and steamed (or boiled but i like steamed better)

juice of 1 lemon

some olive oil – about 1 tablespoon

Cumin – a shake or 2

WHAT TO DO:

Cook in a pan all ingredients except the carrots, lemon juice and yoghurt

Then stir in carrot and lemon juice until combined

Cool for a few minutes

Blend in a food processor with the yoghurt until smooth

BEETROOT AND CHICKPEA DIP

WHAT YOU NEED

4 medium beetroots

1 cup cooked chickpeas (canned is fine)

Drizzle olive oil

WHAT TO DO:

Wash the beetroots well and cook  in plenty of boiling water until a skewer slides in and out easily (takes 25-35 mins)

Peel away the skin – will remove easily – you kind of push it away

Blend in a food processor with the oil and chickpeas until smooth

(this one freezes pretty well so I make a big batch and defrost when I need it)

Advertisements