Entertaining made healthy, thanks to these dips by Healthy Chef Teresa Cutter.
500g roasted pumpkin chunks
apple juice concentrate
4 roasted, skinned and seeded red capsicums
1/2 cup walnuts
2 tbs pomegranate molasses
2 tins of organic chickpeas
1/2 lemon and orange
2 tbs tahini
a bunch of parsley
In a food processor, add 500g roasted pumpkin chunks with a hint of cinnamon and sea salt, plus 1 tbs apple juice concentrate and 60ml cold-pressed olive oil. Process until smooth and serve with vegetable crudities.
In a food processor, add 4 roasted, skinned and seeded red capsicums, 1/2 cup walnuts, 2 tbs pomegranate molasses, black pepper and 60ml extra virgin olive oil. Process until it comes together and serve with vegetable crudities.
For a really good hummus, process 2 tins of organic chickpeas, drained, with the zest and juice of 1/2 lemon and orange, pepper and 2 tbs tahini. Serve with vegetable crudities.
Recipe 4: In a food processor, add 2 avocados, a few handfuls of spinach, a bunch of parsley, a little mint, juice from 3 limes, sea salt and pepper and a drizzle of cold-pressed olive oil. Process until smooth. Serve with vegetable crudities.