The Recipe of the Month for June are these healthy dips. Enjoy a dip platter on a winter afternoon, or take as a snack pack with some crunchy carrot, cucumber and celery sticks! These dips also taste delicious on some pita bread pieces!
1 can chick peas
1-2 good sized garlic cloves
Juice of 1 lemon
2 tablespoon of unhulled tahina
1 teaspoon of olive oil or coconut oil
Sprinkle of salt (Himalayan if possible)
Sprinkle of pepper
Add herbs to taste – experiment!
Blend into a smooth consistency, enjoy with crunchy carrot and cucumber sticks.
2 beetroot, chopped into chunks
1/2 teaspoon of cumin
1/2 teaspoon of salt
1/4 cup of olive oil
100g greek yogurt
2 tablespoon of lemon
Roast the beetroot pieces until soft. Blend in a food processor and slowly add all other ingredients until a smooth consistency is achieved.