You are currently browsing the category archive for the ‘dip’ category.
- 1.5 c prepared chickpeas
- 1/4c olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp tahini
- 1 tsp curry powder
- 1/3 c finely chopped pineapple
- salt to taste
Combine chickpeas, oil, lemon juice, tahini and salt in a food processor. Process until smoothly blended.
Remove mixture to a bowl and stir in pineapple.
Chill for at least one hour prior to serving to allow flavours to mingle.
This combination of flavours is very nice. The curry gives a bit of a kick and there is a subtle sweetness from the pineapple. Enjoy as a veggie dip, on crackers or as a sandwich spread.
- 1c cashews soaked for several hours
- 1c prepared chickpeas
- juice of one lemon
- 2 cloves garlic, crushed
- sea salt to taste
- 2tbsp coconut oil, melted
- 1/4c water
- 3tbsp tahini
- 1tsp soy sauce
- 1.5tsp fresh minced ginger
- 1/2tsp curry powder
- 1/4tsp turmeric
- 2tbsp chopped bell pepper
- 2tbsp chopped fresh parsley
Combine cashews, chickpeas, lemon juice, garlic, sea salt and coconut oil in a food processor. Add water as needed to reach a desired consistency.
Add the remaining ingredients and blend.
Serve with veggies, in wraps, or as a spread.
- 500g sweet potato, peeled and cut
- 400g prepared chickpeas
- 1 onion, finely chopped
- 1/2c finely chopped cilantro
- 2tbsp grated parmesan
- 2tbsp coconut flour
- extra grated parmesan for coating
- olive oil spray
Steam the sweet potato until tender. Mash and place in the fridge to chill for about 1/2 hour.
Mash the chickpeas and add to sweet potato along with onion, cilantro, parmesan and flour.
Divide the mixture into 10 even portions and shape them into patties.
Press the patties into grated parmesan, place on the parchment lined baking sheet and spray with olive oil. Bake in an oven preheated to 350 degrees F for 30 minutes, turning half way through.
Serve with a local chili lime sauce or any other condiment that takes your fancy. These cakes are delicious. I’ll be popping one into the fry pan with my morning egg tomorrow. For sure.
I have been thinking that the wonderful flavour of smoked oysters would work well with hummus, so I took a basic hummus recipe and flexed it a bit.
Smoked Oyster Hummus with Roast Garlic & Sundried Tomatoes
- 2c prepared chickpeas
- 2 tbsp tahini
- 1 tin smoked oysters (or, you could flex your smoked mussels instead)
- oil from tinned oysters + olive oil to equal 2 tbsp
- 2 garlic bulbs, roasted — put it all in
- 2 – 4 tbsp of fresh lemon juice
- 2 generous pinches ground cumin
- sea salt to taste
- sundried tomato for garnish
- smoked paprika for garnish
Combine all ingredients, less 3 or 4 oysters, in a food processor. Process until smooth, adjusting salt, cumin and lemon juice to taste. Garnish with remaining oysters, diced, diced sundried tomatoes and a sprinkle of smoked paprika.
This hummus is particularly yummy following 24 hours of refrigeration.
- 2c prepared chickpeas (soaked overnight, simmered to perfection)
- 2/3c tahini
- minced garlic cloves in generous proportion
- 1/3c lemon juice
- 1/4tsp cumin
- 1 tsp salt
- olive oil
Place all ingredients in the food processor. Process until smooth, drizzling oil into mixture until desired consistency is reached. Today I added chopped green olives to the recipe and omitted the standard parsley. Yum!
Chickpea & Pomegranate Dip
- 2c chickpeas
- 1/2c olive oil
- 3 tbsp pomegranate molasses
- 2 tbsp chopped fresh mint
- 2 tbsp chopped cilantro
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp hot pepper flakes
- 1/2c red onion, finely chopped
- 1 clove garlic, minced
- 1/4c crumbled feta cheese
In the food processor, pulse together chickpeas, oil, pomegranate molasses, cumin, salt, pepper flakes, and all but 1 tsp of the mint and cilantro. Process until combined but chunky. Pulse in onion, stir in garlic. Scrape into serving dish. Top with crumbled feta and remaining herbs.
The tangy pomegranate molasses mixes nicely with the red onion and slight heat of the pepper flakes. I have enjoyed this as a spread on my spelt toast.
Edamame are immature green soybeans, picked before they ripen. Where I live I can get them only in frozen form and they are frequently not in stock. I love their taste and their texture is very appealing to me, so we stock up when we can.
Since I seem to be in need of great snack food of late, I thought I’d try an edamame dip.
- 500g shelled edamame, steamed (or microwaved if you are using one of these machines)
- 1/2c peanuts
- 1/2c chopped green onion
- 2 tsp sesame oil
- 2 tsp grated fresh ginger root
- 1 tsp salt
- 1 tsp minced fresh garlic
- 1/2 tsp hot pepper sauce (oh, be more generous)
- 1/3c oil
- 1/2c water
Heat edamame until steaming. Allow to cool slightly. Place edamame, peanuts, onions, sesame oil, ginger, slat and hot pepper sauce in a food processor. Pulse to a paste-like consistency. With motor running, drizzle in oil and water and puree until very smooth. Refrigerate.
Serve with fresh veggies and/or flat bread. I’m really enjoying it with local organic carrots delivered to my door last week. The sesame oil imparts a really lovely flavour to this dip – no kitchen should be without sesame oil.
When something is this yummy, do you care that edamame is a complete protein and a source of isoflavones which seem to reduce the down-side symptoms of menopause and improve bone health? Of course you do!
And, as a follow up to that truly great pumpkin hummus recipe, I should tell you how good it is with raincoast crisps fig & olive crackers which are made with buttermilk, unbleached flour, figs, pumpkin seeds, flax seeds, kalamata olives, sesame seeds, brown sugar, honey, baking soda and sea salt. So much goodness I can hardly sit still when I eat them!
Just when I thought I was entering the world of hohum hummus, along comes pumpkin season! This off-the-beaten-track hummus recipe is a touch sweet, has a bit of a kick, is easy to make, and is (un)surprisingly addictive. I’m not sure anything other than fingers will get pulled through this toothsome delectable.
- 1 cup cooked pumpkin (I used a pie pumpkin, oven baked)
- 1 cup chickpeas (remember, these are the dried variety, soaked overnight and cooked to perfection)
- 2-3 cloves of garlic (reminder to add a couple more next time)
- 1 tbsp olive oil
- 3-4 tbsp tahini (I found an organic brand made by Yum Foods in Kentville, NS — Yay!)
- 1/2 tsp cinnamon
- 1/2 tsp organic brown rice syrup (substitute agave nectar if you can get it in your neighbourhood)
- 3 – 4 dates
- 1 tsp Thai green curry paste
Blend all the ingredients in a food processor or blender. Serve with fingers pita or veggies for dipping.
I have already enlightened you on the particular beneficence of chickpeas. Now you need to stand tall for pumpkins:
- Pumpkin is very rich in carotenoids, which is known for keeping the immune system of an individual strong and healthy.
- Beta-carotene, found in pumpkin, is a powerful antioxidant as well as an anti-inflammatory agent. It helps prevent build up of cholesterol on the arterial walls, thus reducing chances of strokes.
- Being rich in alpha-carotene, pumpkin is believed to slow the process of aging and also prevent cataract formation.
- Pumpkins have been known to reduce the risk of macular degeneration, a serious eye problem than usually results in blindness.
- The high amount of fiber, present in a pumpkin, is good for the bowel health of an individual.
- Being loaded with potassium, pumpkin is associated with lowering the risk of hypertension.
- The presence of zinc in pumpkins boosts the immune system and also improves the bone density.
So, now is the time to stop carving up these curved, fleshy gourds. No more shall they be just ornamental; opt instead for pumping the power of pumpkin into your strong, health-seeking body. Oh, and start with your tastebuds at attention!
If you are hummus-inclined, this recipe will get you through a very long night awaiting The Great Pumpkin!