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
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.