Summer Bean Dips

If you in Australia in the moment your either sweating it out or chilling in the air-con. This summer has been pretty brutal. I just got back from Melbourne, which was surprisingly some what worse than Brisbane. In this heat its difficult to think of something quick to cook that won’t heat up your insides. I prefer to make bean dips, which are quick and easy to put together and are a filling meat-free alternative. I like to have them on top of a veggie bowl, a salad, in a wrap or with tortilla chips. These are a few of my go-to bean dips.

dsc07260

 

 

Sprouted Chickpea Peanut Butter Hummus

(vegan, raw, gluten free, soy free)

Ingredients:

1 cup sprouted chickpeas

2 garlic cloves (crushed)

3-4 tablespoons peanut butter

3 tablespoons lemon juice

4 tablespoons olive oil

3 tablespoons filtered water

2 tablespoons ground cumin

1 teaspoon sweet hungarian paprika

1 teaspoon ground coriander

sea salt to taste

Method:

1. Place chickpeas into the processor. Blend until they break down a little.

2. Add the remaining ingredients. Continue to blend until smooth and creamy.

*Makes 1 cup

 

dsc05563

Red Capsicum & Green Lentil Hummus

(vegan, gluten free, soy free, nut free)

Ingredients:

2 capsicums

4 cloves garlic

1 cup green lentils (3 cups cooked)

2 tablespoons unhulled tahini

2/3 cup olive oil

1 tablespoon ground cumin

1 teaspoon garlic powder

1 teaspoon cayenne pepper

3 tablespoons nutritional yeast

sea salt to taste

Method:

1. Place the lentils in a pot of water, bring to the boil then cook on a simmer till ready. Should take less then 30mins if presoaked.

2. Roast 2 capsicums and garlic in the oven until the skin of capsicum has blackened.

3, Peel skin from the capsicum and roughly chop.

4. In the processor add green lentils, roasted capsicum and garlic.

5. While the processor is on add the rest of the ingredients.

*Makes about 3.5 cups.

 

dsc05281

Cheesy Brown Lentil Hummus 

(vegan, gluten free, soy free, nut free)

Ingredients:

1 cup cooked small brown lentils

2 small cloves of garlic

2 tablespoons extra virgin olive oil

2 tablespoons tahini

1/2 cup italian parsley

1/2 teaspoon garlic powder

1 teaspoon curry powder

2 tablespoons nutritional yeast

sea salt to taste

black sesame seeds to garnish (optional)

Method:

1. Place brown lentils and garlic in the processor and blend.

2. While its processing add olive oil and tahini.

3. Then add italian parsley and continue to blend.

4. While its still processing add garlic powder, curry powder, nutritional yeast and sea salt.

5. Once  all the ingredients have broken down in a dip, serve and top with black sesame seeds.

*Makes 2 cups

dsc02174

Lime spiked Black bean and Beetroot Dip 

(vegan, gluten free, soy free, nut free)

Ingredients:

2 cups cooked black beans

1 large clove of garlic

1 cup grated beetroot

juice from 1.5 limes

1 tablespoon ground cumin

1 tablespoon onion flakes (or onion powder)

1/2 tablespoon smoked paprika

ground cayenne pepper to taste

sea salt to taste

1 cup loosely packed coriander leaves

Method:

1. Place black beans, garlic, beetroot and lime juice in a high speed blender or processor. Blend until smooth.

2. Add the spices and sea salt to taste and blend through.

3. Lastly add the coriander and pulse till it has broken down a little, but so you can still see specs of green through the dip.

*Makes 2 cups

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s