Eggplant and Black Eyed Bean Dip
This delicious and filling dip is high in minerals, electrolytes, iron and as a bonus, raw garlic adds natural antibiotic properties.
- 1 whole Small to medium Eggplant
- 1 Cup cooked Black Eyed Beans (or tinned) Soak dried beans overnight, then cook in boiling water until tender.
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Celtic Salt
- 1 Clove Garlic Optional
- ½ Cup chopped fresh Parsley
- Preheat oven to 180°C. Wash eggplant and cut off stem and leaves. Puncture a few holes in the skin, place on baking tray and bake for 40 minutes or until soft to touch. Remove from oven and let cool.
- Once the eggplant has cooled, remove flesh from the skin, and place the flesh into a food processor. Add oil, cooked black eyed beans, salt and garlic. Blend until smooth. Add parsley, and blend to combine.
- Serve warm or chilled, with vegetable sticks or crackers. Or spread on sandwiches or accompaniments to salads. Yum
This dip needs no introduction. If you like avocado, you'll love this simple dip.
- 1 large ripe avocado
- 1 tablespoon organic natural yoghurt Barambah. Paris Creek or Jalna biodynamic
- 1 tablespoon unsweetened coconut yoghurt dairy free alternative
- ¼ red onion diced finely
- 1 tablespoon lemon juice
- Sea salt & pepper to taste
- 1/4 teaspoon paprika
- In a small bowl peel and mash avocado. Add to it the remaining ingredients and mix to a thick, lumpy dip. Keep chilled and enjoy with veg sticks or crackers. Can also be used on sandwiches or as a mayonnaise alternative for salads.
- Eat fresh, not suitable for storing or freezing.
A delicious savoury dip based on olives. Great with vegetables, as a dip or dressing, on crackers or with fish.
- 1 1/2 cups pitted black or green olives in brine drain the brine before use
- 2 fillets anchovies in oil
- 1/2 red chilli, deseeded and chopped finely optional
- 1 cloves raw garlic, crushed
- 1/2 cup chopped fresh Italian parsley
- freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 2 tablespoons juice from fresh lemons
- Place all ingredients into a blender/food processor and blitz until a course paste like consistency has been achieved.
- Serve with crackers, vegetable sticks, on croutons or with grilled white fish as a dressing.
A nutritious and filling dip which makes a great alternative to butter or cheese spreads. Chickpeas are high in protein, B vitamins, phosphorous, iron, zinc, magnesium, manganese and vitamin K. There is evidence that eating chickpeas may assist in weight management, diabetes, constipation, heart disease, high cholesterol and bone health. Hommus is an easy and tasty way to include some health boosting plant nutrients in your diet.
- 2 cups cooked chickpeas or organic tinned chickpeas
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 2 tablespoons unhulled tahini
- ½ teaspoon paprika
- ½ teaspoon turmeric
- 1 teaspoon sea salt
- 2 cloves garlic crushed
- ½ cup water
- 3 tablespoons toasted sesame seeds optional
To Toast Sesame Seeds:
- Place in a non-stick fry pan (dry) and shake over heat until they start to turn brown.
- Place all ingredients except sesame seeds into a food processor or blender and process until smooth. Add the sesame seeds and process just enough to combine into the hommus. Add extra water if a softer texture is desired.
- Use as a dip or for toppings on pasta dishes in place of parmesan cheese or on sandwiches instead of butter. May be frozen in portions.
Tip: To prepare dried chickpeas for eating soak overnight in water with a ½ teaspoon of bicarb soda. After soaking for at least 4 hours, discard the water and rinse the chickpeas in fresh running water, drain well. In a saucepan place your chickpeas with twice as much water as chickpeas and place on a hot stove to bring to the boil. Once the water is boiling, reduce to a simmer and place a lid on the saucepan. Cook for approximately 40-60 minutes or until tender. Drain off any excess water and your chickpeas are ready to use and less likely to cause gas or bloating.