When in need of something quick, wholesome and tasty, whether at home or for social or festive gatherings, here are a couple of my go-to summer dips.
Hands-down crowd pleasers, and sometimes a meal in themselves for one or two, these delectable dips are made with fresh and organic ingredients. Best of all, they are a cinch to make.
Creamy Avocado and Goat Cheese Dip
At first glance, you might think this is guacamole, but after one bite, the results speak for themselves. Every time I have made this creamy and tangy avocado and goat cheese dip, the bowl is literally wiped clean.
Ingredients
- Two large, ripe avocados
- Freshly squeezed juice of one lemon
- One heaped dessertspoon of smooth white goat cheese
Method
- Peel, de-pit and slice avocado flesh into thin, small pieces. Smash avocado flesh together with a fork in a bowl. Alternatively, whip in a blender.
- Add lemon juice and goat cheese to avocado and mix well until smooth and creamy.
- Serve with freshly sliced organic carrot, celery and capsicum sticks, naturally cured olives and falafel or kale chips. Alternatively, place a teaspoon worth of creamy avocado and goat cheese dip on to small slices of organic smoked salmon and roll. DIVINE!
*Optional: add one or two finely shredded mint leaves into the mix or as a garnish. Alternatively, add a smattering of finely chopped chives.
Tangy Homemade Hummus Dip
The beauty of hummus is that you can keep it simple or mix it up with the likes of sundried tomatoes or olives, even lightly steamed pumpkin. There are so many options. This is my back to basics homemade hummus dip. If I have the time, I do cook the chickpeas from scratch (simmer and cool overnight). Otherwise, I use a BPA-free tin of organic chickpeas.
Ingredients
- 400 gram tin of organic chickpeas (BPA-free)
- Freshly squeezed juice of two large lemons
- Two dessertspoons of unhulled tahini
- Two crushed cloves of garlic
- Pinch of Murray River or Mount Zero pink lake salt to taste (we’re blessed in Oz)
- Splash of extra virgin olive oil
Method
- Drain pre-cooked chickpeas and rinse under cold water.
- Place the chickpeas, crushed garlic, tahini, lemon juice and Himalayan salt in the blender. Blend for a few minutes and then add olive oil. Continue blending until thick and smooth.
- Spoon hummus into a serving bowl and drizzle with a dash of olive oil and/or dust with paprika.
- Serve with freshly sliced carrot, celery and capsicum sticks, cured olives and falafel chips or kale chips.
What are some of your favourite homemade dips?
By Kristin Lee
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