Dips Dips Dips…
These are my go-to dips – they’re easy to whip up and delicious with STRONG ROOTS Oven Baked Sweet Potato Fries.
This post is in collaboration with STRONG ROOTS.
Cheesy Sweet Pepper Dip
Ingredients
- 200g cashews (soaked in water overnight and drained)
- 1 X red pepper roasted (to roast yourself at home, simply wash, stem and slice lengthways. Place on a non-stick baking tray with a drizzle of oil and roast for 25 minutes until browned and wilted)
- 2 tbsp. olive oil
- 4 tbsp. nutritional yeast
- 1-2 tbsp water
Method
- In a Nutri Bullet add all the ingredients and blend until completely smooth.
- Serve and enjoy!
Chilli Black Bean Dip
Ingredients
- 1x tin black beans rinsed and drained
- ½ onion
- 2 cloves of garlic
- 1 tsp chilli powder
- 2 tsp cumin ground
- ½ tsp cayenne pepper
- 1 jalapeno pepper
- 2 tbsp. tomato paste
- juice 1 lime
- 100ml veggie stock
- handful fresh coriander
- 80g vegan shredded cheese
Method
- In a shallow frying pan add the oil and onion and cook until soft and golden in colour, 3-4 minutes.
- Add in the garlic and spices and cook for 1 minute.
- Next toss in the black beans, tomato paste, diced jalapeno and stock.
- Cook for 2 minutes.
- Turn off the heat, take half the mix and blend it into a smooth thick puree.
- Stir it back in with the original mix.
- Pour into an oven proof bowl, top with the cheese and place under the grill for 5-10 minutes until melted.
- Serve with fresh herbs and your Strong Roots cauli hash browns.
Green Spinach Hummus
Ingredients
- 1 tin chickpeas rinsed and drained
- 3 tbsp. tahini sauce
- 1 tbsp. tamari
- 3-4 tbsp. water
- 4 tbsp. olive oil
- juice ½ a lemon
- 60g baby spinach washed
- 10g fresh herbs (parsley/coriander whatever is your favourite)
Method
- In a Nutri Bullet add all the ingredients and blend until completely smooth.
- Serve and enjoy!