Beetroot Yogurt Dip

An easy, healthy, tasty dip to have with bread, crackers, vegetables, etc.

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Ingredients

3 cooked beetroots chopped (You can buy cooked beetroot in the supermarket. Alternatively you could cook it yourself)

3 tablespoons natural yogurt

a few pieces of fresh basil

juice of 1 lemon

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Step 1: Put beetroot, yogurt, basil and lemon juice in nutribullet (or alternative blender). 

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Step 2: Blend until smooth. 

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Step 3: Transfer dip to bowl. Enjoy this dip with bread, crackers, vegetables, etc. It should be OK in the fridge for up to 3 days. 

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Butter Bean Dip

This dip is a nice change from hummus

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Ingredients

1 tin butter beans

a few pieces of fresh basil

juice of 1 lemon

1 tablespoon olive oil

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Step 1: Rinse and drain butter beans. Put in nutri bullet (or alternative blender) along with basil, lemon juice and olive oil. 

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Step 2: Blend until smooth. Add some water if it is too thick. 

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Step 3: Transfer dip to bowl or container. Enjoy some on bread or with vegetables. This dip should be OK in the fridge for up to 3 days. 

Coriander and Lime Hummus

wp-1504704228858.Ingredients

1 tin chickpeas

1 tablespoon tahini (sesame paste)

1 tablespoon olive oil

about a handful of fresh coriander

juice of 1 lime

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Step 1: Rinse and drain chickpeas. Put in nutri bullet (or alternative blender) along with tahini, olive oil, coriander and lime juice. 

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Step 2: Blend until smooth. Add some water if it is too thick. 

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Step 3: Transfer hummus to bowl or container. Enjoy some hummus on bread or with vegetables. This hummus should be OK for about 3 days in the fridge. 

 

If you like this hummus you might also like my other hummus recipes:

Beetroot Hummus

Kale Hummus

Spinach Hummus

Avocado Hummus

Blueberry Chia Jam

wp-1503493906096.Ingredients

1 cup of blueberries

2 tablespoons chia seeds

juice of half a lemon

1 teaspoon honey

 

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Step 1: Cook blueberries in saucepan over a medium heat for about 5 minutes. 

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Step 2: Remove blueberries from the heat and mash with a potato masher, spoon or fork. 

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Step 3: Add chia seeds, lemon juice and honey to blueberries. Mix well. Leave for a few minutes to thicken. The chia seeds will absorb liquid which will make the jam thick. 

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Step 4: Transfer jam to jam jar and keep in fridge. This jam should last for a few days in the fridge. Enjoy some whenever you feel like it on bread, on scones, in yogurt, etc. 

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Tip: This jam goes nicely on porridge bread. Here is a link to porridge bread recipe:  https://biakatie.wordpress.com/2017/02/07/porridge-bread/

Beetroot Hummus

wp-1501418660949.Ingredients

1 tin of chickpeas

a few pieces of cooked beetroot

1 tablespoon tahini (sesame paste)

1 tablespoon olive oil

juice of half a lemon

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Step 1: Rinse and drain chickpeas. Add to nutri bullet (or alternative blender) along with beetroot, tahini, olive oil and lemon juice. 

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Step 2: Blend until smooth. Add some water if it is too thick. 

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Step 3: It should be a nice pink colour when it’s done. Enjoy with some bread or vegetables. Can be kept in the fridge for up to 3 days. 

Kale Hummus

IMG_20170425_134445.jpgIngredients

1 tin chickpeas

1-2 handfuls kale

2 tablespoons tahini (sesame paste)

1 tablespoon olive oil

juice of 1 lemon

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Step 1: Rinse and drain chickpeas and put in nutri bullet (or alternative blender) along with kale, tahini, olive oil and lemon juice. 

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Step 2: Blend until smooth. Add some water if it is too thick. 

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Step 3: Enjoy with some bread or vegetables. Can be kept in fridge for up to 3 days. 

Spinach Hummus

IMG_20170329_122552Ingredients

1 tin chickpeas

spinach

1 lemon

tahini

olive oil

 

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Step 1: Rinse and drain chickpeas. Add to nutri bullet (or alternative blender) along with 2 handfuls of spinach, juice of 1 lemon, 2 tablespoons tahini, 1 tablespoon olive oil and a few drops of water. 

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Step 2: Blend until smooth. 

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Step 3: It should be a nice green colour when it’s done. Enjoy on bread or with some vegetables. Can be kept in fridge for up to 3 days.