Dips

This post is part of our Easy, Waste-Busting Food and Drink Recipes resource.

This page includes recipes for:

  • Dips
    • Sunflower Seed/Tomato (GF, V+, OF, NF, RAW)
    • Garden Greens Pesto (GF, V+, OF)
    • Muhammara (GF, V+, RAW, OF)
    • Hummus (GF, V+, OF, NF)

Scroll down to find the recipe you’re interested in.

Sunflower Seed/Tomato Dip (Gluten-free, Vegan, Oil-Free, RAW, Nut-free)

Ingredients

  • 1 cup of sunflower seeds
  • 1 fresh tomato (or a handful of dry sundried tomatoes from a bulk bin)
  • 1-2 cloves of garlic
  • 1-2 tablespoons of nutritional yeast
  • Teaspoon of smoked paprika
  • Decent splash of either tamari or balsamic vinegar (or both)
  • Squeeze or two of a lemon
  • Salt (to taste)
  • Pepper (to taste)

Instructions

  1. Soak the cup of sunflower seeds in a bowl of boiling water for a couple of hours (or luke warm water overnight). If using dry sundried tomatoes rather than a fresh tomato, soak sundried tomatoes along with the sunflower seeds also.
  2. Drain the soaked sunflower seeds in a sieve. If you soaked the sundried tomatoes with the seeds, then conserve the water as a splash or two of this will be a tasty addition to the dip.
  3. Put all the ingredients in a food processor and blend until smooth. You can also add a splash or two of the water you conserved at step 2, if you used sundried tomatoes.

Garden Green/Weed Pesto (Gluten-Free, Vegan, Oil-Free)

I always make this recipe with massive amounts of guess-timation, so you may have to make it a few times to get it to the balance you like. Basically, just throw things in and hope for the best!

Ingredients

  • A colander full of raw edible greens (try and mix it up so that it’s not just one sort of green) – onion weed, nasturtium leaves, chickweed, rocket, parsley, silverbeet, spinach, sorrel etc.
  • A handful and a half of walnuts
  • Half a handful of pumpkin seeds
  • 2 big cloves of garlic
  • A good dash of nutritional yeast/savoury yeast (to taste) – probably about 2-3 tablespoons
  • Lemon juice (to taste)
  • Salt (to taste)

Instructions

  1. Roast the walnuts and pumpkin seeds in the oven at 180 degrees, or on the stove top in a dry frying pan (no oil). Just keep an eye on them to make sure they aren’t burning. About 5 minutes is usually enough, just make sure they are lightly browned and fragrant.
  2. Tear the greens a bit.
  3. Put everything into a food processor (but start off slightly conservative with the nutritional yeast, salt and lemon juice so that you can adjust it to your taste as you go – you can put more in, but you can’t take it out!!)
  4. Blend until the mixture reaches a consistency you like – we like it a bit chunky!
  5. You’re done! Serve on pasta or other cooked grains, or as a dip with crackers and bread.

Muhammara (Gluten-Free, Vegan, Oil-Free, Raw)

We have used this recipe by Kimberly Snyder, and think it works a treat, though we skip the olive oil as we don’t think it’s necessary. The only thing this recipe is missing is a 1/4 tsp of cinnamon and a dash of whatever sweet syrup you can find in bulk in your area, such as rice syrup, apple syrup, molasses, honey – this cinnamon/syrup combo will give the dip that characteristic, sweet kick that makes muhammara so snazzy, so give it a go!.

NB: If you have a bit more time and aren’t fussed about keeping the dip raw, then we would recommend popping the capsicum on an oven tray (whole) and putting them in an oven at 200 degrees celsius for 30-35 minutes (turn them once or twice throughout the cooking time). After 30-35 minutes, pull them out, wait for them to cool enough to touch, then peel off the outer layer of skin and cut out the stem and seeds and drain out the juice. Then follow the recipe as set out in the link above.

Hummus (Gluten-Free, Vegan, Oil-Free, Nut-free)

Ingredients

  • 1.5 cups of dry chickpeas (soak 24 hours in advance)
  • 1 tsp baking soda
  • 5-6 tablespoons of unhulled sesame seeds OR 3 tablespoons of tahini (if you can find the latter in bulk)
  • Juice of 3-4 lemons (or to your taste)
  • 4-6 cloves of garlic (or to your taste)
  • Salt to taste
  • Optional: 1 tsp of ground cumin (or to your taste)

Instructions

  1. Drain the chickpeas from their soaking water and give them a rinse.
  2. Cook them on the stove in a pot of water (chickpeas should be fully submerged by about a centimetre) with the teaspoon of baking soda (you can also add a bit of salt to the water too, for taste, if you like). Bring the pot to the boil and then put it straight down to simmer. Leave for 20 minutes or until the chickpeas are just soft (we like them not to be too mushy).
  3. While the chickpeas are cooking, if you’re using sesame seeds rather than tahini, toast them in the oven on a tray at 180 degrees celcius OR over the stove in a dry frying pan. Cook until fragrant and JUST beginning to turn golden (don’t overdo it or they’ll taste burnt). Once ready, take them out and pop them in a spice grinder (or a mortar and pestle) and grind until powdery or even paste-like if you are using a spice grinder.
  4. Once chickpeas are ready, drain (but conserve the water in a bowl) and leave them to cool.
  5. Once chickpeas are cool, pop them in a food processor or blender, with the remaining ingredients and then blitz it!
  6. Add some of the conserved chickpea cooking water (a bit at a time!), while blending, until you achieve your desired consistency. Don’t add too much at once or you will get a soup, which would be sad.

 



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