Entertaining can be a minefield of food intolerances and allergies these days. These dips have pretty well got you covered though. No gluten, dairy or nuts and boy are they tasty and really simple to make! I know you'll love them.
Roasted Sweet Potato Dip
- about 500gms of sweet potato, skin on
- 2 tablespoons of lemon juice
- 1 teaspoon of ground cumin
- 1 or 2 good pinches of Himalayan rock salt
- 1-2 tablespoons of tahini (optional: this gives it a yummy more earthy hummus taste)
- 2 tablespoons of olive oil
- TIP a little pinch of cayenne or chilli powder for that added kick goes down a treat with the adults and acts to combat the sweetness of the dip.
Oven 200 degrees C. Prick the sweet potatoes several times with a fork and bake until tender. Around 45mins to an hour depending on your oven. Leave aside to cool then peel off the skin, you will be able to do this easily with your fingers. Mash the sweet potato or blend with a handheld mixer. Next combine all the ingredients in a food processor or use your little handheld again until smooth and creamy. Taste and adjust the seasoning if necessary.
Toasted Seed Pesto
- 3/4 cup sunflower seeds
- 3/4 cup pumpkin seeds
- 1/2 - 1 cup olive oil (depending on your preferences. I like mine a little less oily.)
- 1 teaspoon of Himalayan rock salt
- 2 cloves garlic (optional, its really good with or without)
- 1/2 teaspoon honey
- zest and juice of a lemon or lime
- 1/2 bunch each of basil, coriander and parsley
Oven 170 degrees C. Toast the seeds on an oven tray until golden in colour. Around about 10-15 minutes. Allow to cool slightly and combine in your food processor with all ingredients except the olive oil. Pulse until desired consistency, not too long or your will lose the crunch factor if the seeds get too small. Now set the processor to a slow or mix setting and slowly pour the oil in to combine. Taste for seasoning and adjust as necessary. TIP This makes a great pesto to use on veggies or in other recipes too!
- 1 large ripe avocado mashed
- a large pinch of Himalayan rock salt
- zest and juice of 1 small lemon (or a lime works great too)
- 1/4 red onion finely diced
- 1/2 small green or red chilli, deseeded (optional: if you are making it for kids maybe skip the chilli)
- 1 teaspoon coriander finely diced (optional here too, each to their own)
Combine all the ingredients in a bowl and gently stir to combine. Taste for flavour and adjust to your liking. TIP Go easy on the lemon juice to begin with so the mix doesn't end up too sloppy!