DIPS

Vegan | Gluten Free Hummus

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A great easy versatile dip. We use this recipe from LovingItVegan

This dip is great with our Naan Bread

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INGREDIENTS

  • 2 Tbsp Lemon Juice (Freshly Squeezed)

  • 2 Cloves Garlic (Crushed) or a drizzle of garlic oil

  • 1 15oz (425g) Can Chickpeas (Drained)

  • 1/3 cup (80g) Tahini

  • 3/4 tsp Salt

  • 1/2 tsp Cumin

  • 2 Tbsp Extra Virgin Olive Oil

  • 4 Tbsp Cold Water add a little at a time to see how much you need

  • 1/4 – 1/2 tsp Cayenne Pepper (Optional)*

For Serving:

  • Sprinkle paprika

  • Olive oil For Drizzling)

  • Fresh Parsley (Chopped)

  • Pita Breads or these go great with out homemade naan breads

METHOD

  1. Soak the crushed garlic in the freshly squeezed lemon juice for 5 minutes. Or use a drizzle of garlic oil

  2. Then add the drained chickpeas to the food processor along with the garlic and lemon juice, tahini and 2 Tbsp of cold water and process until chunky.

  3. Then add in the salt, cumin, olive oil and remaining cold water and process until smooth.

  4. Add the cayenne pepper (optional) and process again until smooth. (You can also add these to a bowl and use a hand blender or hand masher.)

 

Vegan | Gluten Free Cucumber Raita Dip

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We make this every time we have a curry we adapted this recipe from JosKitchenLarder, its also a great accompaniment to our Vegetable Pakoras and Naan Bread

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INGREDIENTS

  • 150 g Plain Plant Based Yogurt of your choice, Unsweetened is best

  • 100 g cucumber (skin on, grated) see notes

  • 3 Tbsp chopped fresh coriander, mint or mixture of both

  • 1 tsp apple cider vinegar or lemon juice optional

  • salt to taste

  • toasted cumin seeds or cayenne pepper to garnish optional or a 1/4 tsp cumin, 1/4 tsp turmeric, 1/4 chilli flakes,

Instructions

  • In a medium bowl mix together plant based yogurt, grated cucumber and chopped coriander.

  • Add teaspoon of apple cider vinegar or lemon juice (if using) and give it all a good mix.

  • Season to taste with salt and serve garnished with fresh herbs, toasted cumin seeds or a sprinkle of cayenne pepper.

Notes

  • Nutritional information is approximate, per serving (based on 6 servings) and should be treated as a guideline only.

  • Plain, low sugar or unsweetened, plant based yogurt is the base and flavour carrier for our raita. Choose your favourite and the one that is most neutral in flavour (unless you don’t mind if it’s not).

  • I don't peel or de-seed the cucumber but squeeze as much water out of it as I can. Simply pop it on a sieve over the sink and squeeze with your hand. You can even sprinkle it with a bit of salt, leave it for a few minutes and then squeeze as salt will help to draw the moisture out.

  • If you like your raita really tangy then do not skip apple cider vinegar or lemon juice.

  • Store in a fridge, well covered for up to 3 days. If it thickens and separates simply give it a good mix with a spoon and it will be good to go.