4 Delicious Dips to keep you and your guests snacking

Entertaining doesnt have to be unhealthy. Keep your guests happy and snacking with these really simple and delicious recipes. My favourite, the Babaganoush! 

Cumin Aioli
Recipe from: http://www.edibleharmony.com/cumin-aioli/

This Aioli is beautiful. It was a huge hit amongst my partner’s friends.

Ingredients
2 garlic cloves
1 egg (room temperature)
2 tbsp of lemon juice
1 tsp of cumin
1/4 tsp of mustard seed powder
Salt to taste
1/2 cup of olive oil

Preparation:
In your blender on a medium-high power, whip the first 5 ingredients for a few seconds
while the blender is still in motion start pouring in the oil.
Stop when it thickens into a soft mayo consistency, do not continue to blend pass this point or it will liquefy again

Note 

This is spicy. Use less garlic and mustard powder if it’s too much.

Babaganoush

Recipe from: http://eatdrinkpaleo.com.au/how-to-make-baba-ganoush-eggplant-dip-recipe/

This is probably my favourite dip at the moment. It tastes amazing on carrots, celery, cucumber or capsicum. I could eat this all day.

 Ingredients

• 1 large eggplant, cut in half length ways
• 2 tbsp olive oil
• 1 tbspTahini paste
• 2 tbsp lemon juice
• 1 garlic clove
• 2/3 tsp sea salt
• Pinch of cracked pepper

Instructions

1. Heat oven to 180C and bake eggplant drizzled with olive oil for 45 minutes or until crispy and dark golden brown. It should be soft on the side.
2. Cool eggplant for about 1 hour and remove outer skin only. Cut roughly and place in a food processor or blender with garlic, tahini, salt, pepper and lemon juice. Purée until smooth. Serve with a drizzle of olive oil, parsley and some scattered pomegranate to make it extra pretty.

Preparation time: 10 minutes
Cooking time: 45 minutes plus cooling time

Almond Hummus

Recipe from: http://paleofood.com/recipes/appetizers-almondhummus.htm

Ingredients

2 cups almonds, soaked for 12 hours, then rinsed

2/3 cup raw organic tahini

1/2 cup water

2 cloves garlic

Juice of 2 small lemons

1/2 teaspoon sea salt

1/4 cup chopped fresh parsley or cilantro

Directions

Combine all ingredients in a food processor and puree. This almond hummus

serves as a nice dip for raw veggies. Makes about 2.5 cups.

Easy peasy guacamole

Ingredients
1 ripe avocado
1 garlic clove
1tbs lime juice

Directions
Mix together well. Will keep in the fridge for up to 3 days.