Saturday, April 24, 2010

Double Dip



Courtesy of Kitchen Dispensary http://thekitchendispensary.wordpress.com/

These are a couple of Turkish inspired dips that you can use with almost anything. Perfect with celery sticks, cucumber slices or flax crackers, delicious with salad stuffed into a large leaf of romaine and great on their own as a soup if you add a little extra water.

Zucchini & Avocado Dip

The flavour of this dip reminds me of Mucver (pronounced MOOSH-vair), the zucchini fritters often served in a mixed vegetarian kebab or as an entree in Turkish restaurants.

Ingredients:

  • 1 Large Zucchini
  • 1 Medium Avocado
  • 1 Tsp Sea Salt or Himalayan Salt
  • Juice of 1/2 a Lemon
  • 1 Tsp Cumin
  • 1 Tsp Tumeric
  • 1/2 Tsp Cayenne Pepper
  • 1 Large Clove Garlic

Preparation:

  1. Chop up the zucchini, avocado and garlic into smaller pieces. Add with the remaining ingredients to your food processor or high speed blender and blend until smooth. You can add a little water if the dip seems too thick.

Beetroot Dip

This was once a favourite of mine in vege kebabs. The traditional version sometimes has yoghurt which I have substituted here with brazil nuts although you could easily use cashews or macadamias or omit them all together if you are looking for a nut free version.

Ingredients:

  • 1 large beetroot
  • 20 soaked brazil nuts
  • Juice of 1 Lemon
  • 1 Large Clove Garlic
  • 1 Tsp Sea Salt or Himalayan Salt

Preparation:

  1. Chop up the beetroot and garlic into smaller pieces. Add with the remaining ingredients to your food processor or high speed blender and blend until smooth. You can add a little water if the dip seems too thick.