Two Healthy Dip Recipes: Spinach Hummus & Lemon, Thyme and Carrot with Seed Crackers
Store-bought dips and crackers can be high in salt and full of hidden 'nasties'. These healthy and delicious dips are a perfect low-calorie snack to show off your talents when entertaining guests.
1/2 cup canned chickpeas
80g baby spinach leaves
1 clove garlic
2 tblsp tahini
2 tblsp lemon juice
1 tblsp water
Pinch cayenne pepper
Blend all ingredients in food processor/blender until smooth, season to taste then serve.
Lemon and Thyme Carrot Dip
3 medium carrots, coarsely chopped
2 cloves garlic
4 sprigs of fresh thyme
1 5cm strip of lemon rind
1 tblsp lemon juice
Cook carrot, garlic, thyme and lemon rind in saucepan of boiling water for 15minutes or until carrot is tender, drain and discard thyme and rind. Blend carrot and garlic with lemon juice until smooth, season to taste, then serve with chopped walnuts sprinkled on top.
2 tblsp black chia seeds
2 tblsp linseeds
1/2 cup warm water
1 1/4 cups wholemeal flour
1/3 cup pepitas
1/3 cup sunflower seeds
2 tblsp sesame seeds
1 free range egg
1/3 cup coconut oil
Preheat oven to 200deg Celsius. Combine chia, linseeds and water in a bowl, leave uncovered for 20 minutes, stirring occasionally.
Add all other ingredients, mix well with hands.
Divide dough in half. Roll each portion of dough between 2 sheets of baking paper until its 5mm thick and 20cm x 30cm.
Place each paper onto an oven tray and remove the top papers.
Bake crackers for around 25 minutes or until lightly brown. Cool on trays before breaking into pieces.
Spinach Hummus- per 1/4- cup 7.1g protein, 2.6 carbohydrate, 7.5g total fat, 4.3g fibre
Lemon and Thyme carrot- per 1/4 cup- 0.5g protein, 2.8g carbohydrate, 0.1g total fat, 2.2 fibre
Seed crackers- per piece- 1.6g protein, 2.5g carbohydrate, 3.3g total fat, 0.3g fibre.