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:
- 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:
- 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.
