Dips Three Ways

March 5, 2017

We don't have any veggie jokes, so if you know one lettuce know ;)

Jokes aside, we all love finger foods and it's always a plus when they are healthy. Tonight we wanted to keep our dinner raw and simple, so we figured why not cut up a bunch of veggies and serve them with our favorite dips. 

 

 

 

So let's cut to the chase (or veggies in this case). Here's how to make the dips.

Ingredients for the Beet Root Hummus

 

 

1 1/2 cup of chickpeas 

2 tbs of chopped beet root

2 tbs of tahini 

2 1/2 tbs of lemon juice 

1-2 cloves of garlic 

1  tbs of olive oil 

1/4 tsp of cumin

1/8 tsp of black pepper 

3/8 tsp of pink himalayan salt

 

Combine all ingredients in food processor and blend well.

 

 

 

Ingredients for Cilantro Ranch

1 cup of soaked cashes

1/2 cup of water

1 tbs of sesame oil

1/2 + 1/8 tsp of salt

1/8 tsp of garlic

4 tsp of apple cider vinegar

2 tsp of fresh cilantro

1/4 tsp of pepper

1 tsp of nutritional yeast

 

Combine all ingredients in food processor and blend well.

 

 

 

Ingredients for Basil Cashew Pesto

 

 

1/2 cup of soaked cashews

1 cup of fresh basil

2 tbs of olive oil

1/2 tsp apple cider vinegar

1/8 cup of nutritional yeast

1/4 garlic

1/4 tsp of salt

1/8 tsp of pepper

 

Combine all ingredients in food processor and blend well.

 

 

 

Serve with your choice of veggies and enjoy :) 

 

 

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