donna hay - Fresh + Light - - Fresh Vegetable Dips -

pepita, kale and avo­cado dip

3 cups (75g) torn kale leaves

1 cup (200g) pepi­tas (pump­kin seeds), toasted

3 green onions (scal­lions), sliced

1 cup basil leaves

1 avo­cado, chopped

1½ ta­ble­spoons lemon juice

1 tea­spoon sea salt flakes cracked black pep­per

30g goat’s cheese, crum­bled ex­tra vir­gin olive oil, mi­cro (baby) basil and seeded crack­ers, to serve Place the kale in a large heat­proof bowl and cover with boil­ing water. Set aside for 1 minute. Drain well and place in a food pro­ces­sor. Add the pepi­tas, onion, basil, avo­cado, lemon juice, salt and pep­per and process for 1–2 min­utes or un­til smooth. Trans­fer to a medium serv­ing bowl and top with the goat’s cheese, pep­per, oil and basil. Serve with the crack­ers. MAKES 2 CUPS.

turmeric sweet potato dip with chilli chick­peas

2 medium sweet pota­toes (about 600g), peeled and

roughly chopped

1 onion, roughly chopped sea salt and cracked black pep­per

1 ta­ble­spoon ex­tra vir­gin olive oil, plus ex­tra to serve 400g can chick­peas (gar­ban­zos), rinsed and drained ½ tea­spoon car­away seeds

¼ tea­spoon dried chilli flakes

1½ ta­ble­spoons grated fresh turmeric

1 ta­ble­spoon lemon juice

⅔ cup (160ml) water quar­tered cu­cum­bers, to serve Pre­heat oven to 200°C (400°F). Place the sweet potato, onion, salt, pep­per and half of the oil on a large oven tray lined with non-stick bak­ing pa­per and toss to com­bine. Cook for 30 min­utes or un­til the sweet potato is ten­der.

While the sweet potato is cook­ing, place ½ cup of the chick­peas on a small oven tray. Add the car­away seeds, chilli, salt, pep­per and re­main­ing oil, and toss to com­bine. Cook for 10–12 min­utes or un­til golden and crisp. Set aside.

Place the re­main­ing chick­peas in a food pro­ces­sor. Add the sweet potato, onion, turmeric, lemon juice, water, salt and pep­per and process un­til smooth. Trans­fer to a plate and top with the ex­tra oil and baked chick­peas. Serve with cu­cum­ber. MAKES 3 CUPS.

These dips are EN­HANCED with herbs and spices for easy flavour, and the aro­matic additions also come with a wealth of ben­e­fits. As well as an an­tiox­i­dant BOOST, the car­away seeds and chilli are known to aid di­ges­tion.

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