Dips dips dips. Yes, I’ve said in the previous post how much I love them, and yet I haven’t yet put a dip recipe up on the blog! How neglectful of me. I’ve recently been asked for some dip ideas, so here are a couple that went down really quite well on the weekend! Plus, my recipes make a fair amount of dip (I’m not really good at cooking small amounts – unsure why) so they’re great for an afternoon snack when getting home from work, or just whenever really!
To be honest, chickpeas (when I used to eat the odd legume) were never really my thing. Something about the texture – not sure really. Anyway, I’ve seen a few recipes for cauliflower hummus online and I just had to have a crack at coming up with my own recipe – especially considering I’m still hugely obsessed with my new Thermomix and jump at absolutely any chance to use it!! (Don’t worry, I will put a regular method on here also. Still easy.
1 medium head of cauliflower
4 tbsp olive oil
2 garlic gloves
juice of 1 lemon
3 tsp paprika
1/2 cup tahini
Chop cauliflower into florets, and add to thermomix with cumin, olive oil and garlic cloves. Chop on speed for for 5 seconds, scrape down the sides, and then chop on speed 4 for another 5 seconds, or until chopped into fairly small pieces. Cook on 100 degrees, on speed 1, for 12 minutes. Add the rest of the ingredients, and blend on speed 7-8 until smooth, scraping down the sides once if needed (this will probably take around 6 seconds, scrape down, and another 6 seconds). Voilà!… Wait until it has cooled before serving.
Preheat the oven to 180 degrees Celsius. Chop cauliflower into florets, and add oil and cumin to a bowl. Evenly coat the cauliflower in the oil and cumin, and bake in the oven for half an hour until golden in colour and cooked through, turning halfway through if necessary (I didn’t find it necessary but it depends on the oven). Add cooked cauliflower and all other ingredients to a processor and process until smooth!
Refreshing Avocado and Mint Dip
In contrast to the substantiality of the cauliflower hoummus (really quite filling, as you will discover), this one is a light refreshing dip that goes perfectly with some carrot as a light precursor to dinner, or of course as an afternoon snack.
1 1/2 avocados
3 stalks celery
1 green apple
3 lge tbsp mint
3 tbsp lemon juice
Process in a food processor or Thermomix until smooth.
A beetroot dip just adds pizzazz to a table. This one is very hearty and filling and a great addition to any menu.
2 med carrots
2 peeled beetroots
2 gloves garlic
All of these cooked
1 tsp salt
zest and juice of 1 big lemon
2 tbsp tahini
Whizz carrots, beetroot and garlic for 5 sec speed 4, and then cook for 5 min at 100 degrees on speed 1. Add the rest of the ingredients and blend for 10 seconds on speed 8, then scrape down the sides, and blend for another 15 seconds on speed 9. Ready to serve!!
Roughly chop carrots and beetroot and steam until cooked, approx 10 mins once steam from steamer (on the stovetop – would vary for an electric steamer) is at full bore. Add all ingredients to a processor and process until smooth. Enjoy!