SPICY HUMMUS
1 TIN OF CHICKPEAS
2 TBS TAHINI
2 TBS LEMON JUICE
1/2 TSP CUMIN
1 TSP GARLIC POWDER
1 TBS SRIRACHA
PINCH OF SEA SALT
METHOD
• FOR THE SPICY HUMMUS, BLEND EVERYTHING UNTIL SMOOTH OR REACHES DESIRED CONSISTENCY, IT’S QUITE THICK, IF YOU LIKE IT THINNER, ADD MORE LEMON JUICE OR WATER, STORE IN AN AIRTIGHT CONTAINER IN THE FRIDGE
BALSAMIC BEET DIP
2 CUPS COOKED BEETROOT
1 CLOVE GARLIC, MINCED
1 TBS WATER
2 TSP BALSAMIC VINEGAR
PINCH OF SEA SALT
METHOD
• FOR THE BEET DIP, BLEND UNTIL BEETS BROKEN DOWN/KIND OF MUSHY. THIS DIP HAS NO OIL/NUT OR SEED BUTTER TO BIND IT, I DIDN’T WANT IT TO BE CREAMY, SO JUST KEEP IN MIND THAT IT DOESN’T HOLD TOGETHER LIKE A CREAMY DIP, STORE IN AN AIRTIGHT CONTAINER IN THE FRIDGE
EGGPLANT DIP
2 BABY EGGPLANTS
2 TBS LEMON JUICE
2 TBS TAHINI
1 CLOVE GARLIC, MINCED
1 & 1/2 TSP CUMIN
PINCH OF SMOKED PAPRIKA
PINCH OF SEA SALT
METHOD
• FOR THE EGGPLANT DIP, SLICE EGGPLANTS INTO 1/2 CM THICK SLICES, POP UNDER THE GRILL (MED/HIGH HEAT) UNTIL GOLDEN AND SOFT ON EACH SIDE. WRAP IN FOIL AND ALLOW TO SIT FOR 30 MINUTES. BLEND WITH OTHER INGREDIENTS UNTIL REACHED DESIRED CONSISTENCY, I LIKE TO LEAVE LITTLE CHUNKS OF SKIN THROUGHOUT, STORE IN AN AIRTIGHT CONTAINER IN THE FRIDGE