Spiced Carrot Hummus
Makes 800ml
To Garnish:
1 tbsp 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!
Roasted Red Capsicum and Cashew Dip
Makes 750ml
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 Macro Organic 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 750ml. Store leftover dip in an airtight container in the fridge.
Kale, Spinach and Roasted Almond Dip
Makes 700ml
Ingredients:
50g of Macro Baby Spinach
5 stalks of Macro Organic Kale Portions, stems removed
1 cup of Macro Organic Dry Roasted Almonds
½ cup dairy free plain yogurt
2 tbsp lemon juice
½ cup firmly packed basil leaves
1 clove of Macro Organic Garlic, minced
1 tsp salt flakes
3 tbs Macro Organic Extra Virgin Olive Oil
⅓ cup water
To Garnish:
1 tbsp dairy-free plain yogurt
1 tbsp Macro 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 700ml. Store leftover dip in an airtight container in the fridge.
