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Vegan Dips 3-Ways

Plant-based, gluten-free and seriously delicious — these three homemade dips are the ultimate savoury snack! Made with Macro Wholefoods, discover at Countdown.

Spiced Carrot Hummus

Makes approx. 3⅓ cups

Ingredients

425g Macro Organic Chickpeas, drained and rinsed 

570g Macro Organic Carrots 

¾ tsp cumin

¾ tsp ground chilli

¾ tsp smoked paprika

⅓ cup lemon juice

2 tbsp Macro Tahini 

2 garlic cloves, minced

1 tsp salt flakes

¼ tsp pepper

3 tbsp Macro Organic Extra Virgin Olive Oil 

½ cup water

To Garnish:

1 tbsp Macro Organic Extra Virgin Olive Oil 

½ tsp smoked paprika

Method

STEP 1: Preheat oven to 180 degrees celsius. Line a 37 x 20 cm baking tray with baking paper.

STEP 2: Slice the carrots into 1cm rounds. Add carrot slices to a bowl and toss with 1 tbsp of olive oil, cumin, ground chilli and smoked paprika.

STEP 3: Add the carrot slices onto the tray in an even layer. Place carrots into the oven to cook for 25 - 30 minutes, or until golden and cooked through. Set aside to cool.

STEP 4: Add the chickpeas, carrots, lemon juice, tahini, minced garlic, salt flakes, pepper, olive oil and water into the bowl of a food processor and process until a smooth dip forms.

STEP 5: Spoon the hummus onto your serving plate and smooth out with the back of the spoon, creating a well in the centre. Drizzle with olive oil and sprinkle with smoked paprika.

STEP 6: Enjoy!

*This recipe makes approx. 3⅓ cups. Store leftover dip in an airtight container in the fridge.

Roasted Red Capsicum and Cashew Dip

Makes 3 cups

Ingredients:

3 red capsicums

1 ½ cups Macro Dry Roasted Cashews 

3 tbsp nutritional yeast

2 tbsp Macro Organic Extra Virgin Olive Oil

1 tsp salt flakes

¼ tsp black pepper

1 clove of garlic, minced

To Garnish:

3 sprigs of parsley, roughly chopped

Method:

STEP 1: Preheat oven to 200 degrees celsius. Line a baking sheet with baking paper.

STEP 2: Using a sharp knife, cut a circle around the stem of each red capscium, then remove the stem and seeds. Place capsicums onto the baking sheet and bake for 30 mins or until cooked through. Set aside to cool.

STEP 3: Place the roasted capsicums, cashews, nutritional yeast, olive oil, salt flakes, pepper and garlic into the bowl of a food processor and blend until dip forms.

STEP 4: Spoon dip onto a serving plate, and swirl around with the back of the spoon. To garnish, sprinkle with parsley.

STEP 5: Enjoy!

*This recipe makes 3 cups. Store leftover dip in an airtight container in the fridge.

Kale, Spinach and Roasted Almond Dip

Makes 2⅓ cups

Ingredients:

50g of baby spinach

5 stalks of kale, stems removed

1 cup of Macro Dry Roasted Almonds 

½ cup dairy free plain yogurt

2 tbsp lemon juice

½ cup firmly packed basil leaves

1 clove of garlic, minced

1 tsp salt flakes

3 tbsp Macro Organic Extra Virgin Olive Oil 

⅓ cup water

To Garnish:

1 tbsp dairy-free plain yogurt

1 tbsp Macro Dry Roasted Almonds, roughly chopped 

Extra basil leaves

Method:

STEP 1: Add the baby spinach, kale, roasted almonds, yogurt, lemon juice, basil leaves, garlic, salt, olive oil and water into the bowl of a food processor and blend until a dip forms.

STEP 2: Spoon the dip onto a serving plate and smooth out with the back of the spoon. To garnish, swirl through the extra yogurt and sprinkle with basil leaves.

STEP 3: Enjoy!

*This recipe makes 2⅓ cups. Store leftover dip in an airtight container in the fridge.

The Macro range has no artificial colours, flavours or preservatives and is responsibly sourced. Available at Countdown