Two delish vegan dips

Endo-diet friendly, these two dips also happen to be full of flavour. They both contain tahini, (which is sesame seeds crushed into a paste, you can find it in the health food section of your supermarket) which I love not only because of its creamy and nutty flavour but it’s also rich in nutrients such as calcium and protein. Gorgeous stirred through salads, on sandwiches or served with roast vegetables they make a great addition to a meal as well as being a healthy snack.

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Beetroot, macadamia and tahini dip

You’ll need:

  • 4 small beetroots
  • 1/4 cup chopped raw macadamias
  • 1/4 cup of extra virgin olive oil
  • 1 tbsp of black tahini (white tahini will suffice if you don’t have black)
  • Freshly ground sea salt (approximately 1/4 tsp)

Method:

Roast the beetroot on 165 C (fan forced) for 45 minutes with the skin on. Test they are ready by inserting a skewer, it should easily penetrate the beetroot through to the centre. Allow the beetroot to cool.

Remove the skin from the beetroot then chop into small cubes and place in a food processor, combine with the remaining ingredients and process until well combined, the consistency should be fairly smooth, but still with a little texture. Serve immediately or store in the fridge for up to 5 days.

Zucchini, coriander and tahini dip

You’ll need:

  • 1 medium zucchini chopped
  • 1/4 cup of lemon juice
  • 2 tbsp garlic infused olive oil (you could also use plain extra virgin olive oil)
  • 1/4 cup of white hulled tahini paste
  • 1/4 cup of finely chopped coriander leaves and stems
  • 1 tsp ground cumin
  • Freshly ground sea salt (approximately 1/4 tsp)

Method:

Combine all ingredients in a food processor and combine until smooth. Serve immediately or store in the fridge for up to 5 days.

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