Dips or Salsa

Raw Hummus

hummus

  • 1 – 1 ½ zucchini (if yellow, you can leave skin on), dice
  • juice of 2 lemons
  • 4 Tbps. Tahini (Chantal brand)
  • 7 sundried tomatoes (dice and soak for 30mins)
  • ½ tsp. cumin
  • ½ tsp. turmeric
  • ½ tsp. paprika
  • 2 sprigs of fresh mint
  • 2 – 3 cloves of garlic
  • Himalayan salt to taste

Combine all the ingredients and blend in a high speed blender until smooth


Avocado Aioli – Natalia Rose, Fresh Energy Cook Book

Avocado Aioli

  • 1 avocado, coarsely chopped
  • 1 Tbsp. Dijon mustard
  • 3 Tablespoon lemon juice
  • 1 garlic clove
  • 2 Tbsp. olive oil salt & pepper to taste

Combine all the ingredients and blend in a high speed blender until smooth.

Note: Ideal with Kumara Chips and Salad

Kumara Chips – bake in oven with a dash of coconut oil, smoked paprika and sea salt……my favourite lazy Sunday Dinner!


Carrot & Coriander Dip – Shazzie

From ‘The Complete Book of Raw Food’ – great juice fast breaker!

  • ½ onion, peeled and diced
  • Bunch coriander, finely chopped
  • 1 lime, juiced
  • 2 carrots
  • ½ avocado, diced
  • 1 glove garlic, peeled and chopped

Blend in processor or blender.


Nirvana’s Guacamole

Great salad topping or dip for raw food platter!

  • 2 Avocados
  • ½ Red Onion
  • 2 Tomatoes
  • Coriander handful
  • 1 Red /or Green Chilli
  • ¼ Red Capsicum
  • 4 Garlic Cloves
  • Sea Salt to taste
  • Splash of Olive Oil
  • 2 tsp. Ground Cumin
  • 1 tsp. Paprika
  • Lime or lemon juice to taste
  • *Spicy add pinch Cayenne Pepper

All ingredients finely chopped and mix.


Salsa

  • 4 tomatoes diced
  • 1 clove garlic, chopped
  • ½ red onion, chopped
  • Coriander, chopped
  • ½ tsp. cumin
  • ¼ tsp. paprika
  • Lemon juice to taste

Blend all ingredients in a bowl and serve over salad or as a dip for raw vegetables.


Avocado, Tomato, and Cucumber Salsa

  • 1 ¼ cups coarsely chopped seeded peeled cucumber
  • 1 cup grape tomatoes, halved
  • ½ cup red onion
  • ½ cup chopped avocado
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons fresh lime juice
  • 1 jalapeño pepper, seeded and finely chopped (optional)
  • Sea salt to taste

Combine all ingredients, cucumber, tomatoes, onion, in a medium bowl, tossing well. Serve over salad or as a dip for raw vegetables.


Spinach Avocado Dip

  • 150g fresh spinach
  • 1 Avocado
  • 1 cup parsley
  • 1 cup dill
  • 1 tbsp. Tahini
  • 1 garlic clove
  • Sea salt and pepper to taste
  • 1 Chilli (optional – if you like it spicy!)

Put all ingredients in a blender and mix until smooth and creamy. Add some salt and pepper to taste.

It’s so easy! Enjoy the dip with carrots, cucumber or your favourite veggie!


Salsa Mexicana

  • 3 big tomatoes
  • 2 green chillies
  • 2 spring onions
  • 2 cloves of garlic
  • A handful of coriander
  • 1 pinch of sea salt or organic salt
  • 1 pinch of cayenne pepper
  • Juice of 1 small lime

Put the tomatoes in small cubes, clean the chillies and cut them in very small pieces, cut the spring onions in rings and chop the garlic cloves in also very small pieces.

If you prefer a “chunky” salsa, put all ingredients in a bowl and mix well. Taste with salt and pepper. Ready!

If you prefer a “smooth” salsa, put all ingredients in a bowl and mix well. Then, pour the mix in a food processer and mix for a few seconds (not too long!). Taste with salt and pepper and enjoy your freshly made Salsa!!


Eggplant Dip

  • 700g eggplant
  • 6 Tbps. tahini
  • 2 cloves of garlic
  • handful of parsley
  • 5 Tbsp. fresh lemon juice
  • Pinch of sea salt
  • Pinch of cayenne pepper

Preheat oven to 400° F.

Clean eggplants and prick in several places with fork. Then place them on grid in oven and bake for around 30-40 minutes, until the pulp is soft.

Meanwhile cut the garlic and parsley into small pieces.

When the eggplants cooled down, peel them and scoop out the pulp.

Place the pulp on a chopping board and chop very finely. Then put in it in a bowl, pour over the lemon juice and mash with a fork until very smooth.

Add the tahini paste, the parsley and garlic, mix well. Season with salt and pepper.