I make these three dips quite often to throw in to sandwiches for lunch. As always, play around with the recipes to suit your own taste. The humous and kidney bean ones are great for protein, and avocado is the food of the nutrition gods full of healthy fats!
1 can (225g) cooked chickpeas
3 cloves of garlic
4 tbsp olive oil
1 large tbsp light tahini
Juice of half a lemon
Choped fresh coriander leaf to taste
1/2 tsp turmeric powder
1/2 tsp cumin powder
Drain and rinse the chickpeas well. Blend with the garlic in a food processor, then add the tahini, lemon juice, turmeric, cumin, and chopped coriander leaf. Add the olive oil and blend to the desired consistency.
1 ripe avocado
Juice of 1 small lime
1 medium tomato (diced)
2 cloves of garlic (minced)
1 small red onion (chopped)
Chopped fresh coriander leaf to taste
Fresh chili or dried crushed chillies (optional, ammount to taste)
Scoop out the flesh of the avocado and mash well with the lime juice. Add the rest of the ingredients and combine well.
KIDNEY BEAN DIP:
1 can (225g) cooked red kidney beans
1 small red onion
1/2 carrot (grated)
1 clove of garlic
1 tbsp olive oil
1 tsp dried mixed herbs
Drain and rinse the kidney beans well. Chop the onions and combine with the kidney beans, carrot and garlic in a food processor. Add the mixed herbs and olive oil, blend to the desired consistency.
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