{"id":2762,"date":"2012-12-30T15:13:52","date_gmt":"2012-12-30T07:13:52","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2762"},"modified":"2016-05-31T22:03:48","modified_gmt":"2016-05-31T14:03:48","slug":"trio-of-healthy-dips-with-homemade-crackers","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/trio-of-healthy-dips-with-homemade-crackers\/","title":{"rendered":"Trio of healthy dips with homemade crackers"},"content":{"rendered":"

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I\u2019m sure, like many other people, I find the beginning of a new year a time for reflection over the year(s) past.\u00a0 I like to recap on lessons learnt, think about how I want the next year to be and sometimes even have a loose plan of action.<\/p>\n

I used to have a New Year\u2019s resolution for the start of each year, usually involving losing weight, becoming fitter, eating better or some other promise to myself.\u00a0 However, I gave up making these resolutions sometime ago because I felt like I was setting myself up for failure.\u00a0 I\u2019d be diligent for the first couple of weeks and then be really mad with myself when I didn\u2019t carry through.<\/p>\n

So this year there are no false promises.\u00a0 I know we will be eating better because I\u2019m making things from scratch.\u00a0 It might sound like clich\u00e9 but I know we feel healthier for doing so.\u00a0 I spoke to one of my wonderful clients a few days ago and she told me that her family feels exactly the same.\u00a0 That by simply not having preservatives and\u00a0additives in their diet anymore they are feeling healthier.\u00a0 I love it when I hear this from others because I always tell people that but it is difficult for me to actually prove it to\u00a0them.<\/p>\n

All this talk of healthy eating and the New Year inspired me to want to share some of my healthy dip options and my favourite cracker recipe with you.\u00a0 Use these for your New Year\u2019s Eve party or simply when you have guest for a BBQ in the summer months.<\/p>\n

To help out I thought I’d list the specific dietary benefits for the dips below.\u00a0 Of course you can adjust these to suit your particular diet.\u00a0 Remember to check out all of the tips**, find out how I make these one after the other without washing the bowl :).<\/p>\n

Dairy-free –\u00a0healthy green dip and roast pumpkin hummus
\nNut-free – roast pumpkin hummus and beetroot dip
\nLow-fat – healthy green dip, beetroot dip and\u00a0roast pumpkin hummus
\nGluten-free – healthy green dip, beetroot dip and roast pumpkin hummus
\nVegetarian – healthy green dip, beetroot dip and roast pumpkin hummus
\nVegan – healthy green dip and roast pumpkin hummus<\/p>\n

What is your favourite dip to make in your Thermomix?<\/p>\n

\"\"<\/a><\/span><\/p>\n

trio of dips –\u00a0green goddess dip, roast pumpkin hummus, beetroot dip with homemade crackers \u00a0(recipes by Fiona at Food 4 Thought).<\/span><\/p>\n

green goddess\u00a0dip – makes approximately 1 cup<\/span>
\nIngredients<\/span>
\n1 clove garlic
\n50g lightly toasted (and cooled) pumpkin seeds
\n50g toasted (and cooled) almonds
\n80 – 100g greens (I used a combination of spinach, rocket, basil and coriander)
\n30g apple cider or white wine\u00a0vinegar
\n30g extra virgin olive oil
\n\u00bd teaspoon sea salt or to taste<\/p>\n

Preparation<\/span>
\nPlace garlic into TM bowl and\u00a0chop for\u00a02 seconds <\/strong>on speed 7.\u00a0 <\/strong>Scrape down sides of bowl, add pumpkin seeds and almonds.\u00a0 Chop for\u00a03 seconds <\/strong>on speed 6.\u00a0 <\/strong>Scrape down sides of bowl,\u00a0add remaining ingredients and chop for 10 seconds <\/strong>on speed 5.\u00a0 <\/strong>Scrape down sides of bowl and repeat if necessary.<\/p>\n

Serve with crackers or vegetable pieces.<\/p>\n

My tips:<\/span> *I like this dip\u00a0quite sharp, however you can adjust the vinegar\/olive oil ratio to make it a little more subtle if you prefer.\u00a0 *Use whatever greens you have and\/or like the flavour of.\u00a0 Softer herbs are best.\u00a0 I often use the softer parts of the herb stalks in these dips rather than throwing them away.\u00a0 *If you would like this to be nut free use more pumpkin seeds in place of the almonds.\u00a0 You may need to use a little more olive oil if you do so.\u00a0 *To save power I\u00a0roast the nuts and seeds in\u00a0a 180\u00b0C\u00a0oven at the same time along with the pumpkin for the roast pumpkin hummus.\u00a0 *If you don’t have a Thermomix, use a food processor to make this dip.\u00a0 *In this case the pumpkin seeds act as a cheese substitute and binds the dip together.<\/p>\n

e<\/strong>ase: 9\/10.\u00a0 <\/strong>
\nprep time: 5 minutes<\/strong>.
\ncooking time:\u00a015 minutes in oven (can be done ahead)<\/strong>
\ntotal:\u00a05 minutes<\/strong>.<\/p>\n

taste: 9\/10.<\/strong> We loved this dip.\u00a0 It’s zingy, fresh, tastes great and is healthy.<\/p>\n

would I make it again:\u00a0 Yes.\u00a0 <\/strong>I like to make this when I have greens and herbs leftover at the end of the week that I want to use up.\u00a0 Friday night drinks and dip was never better.<\/p>\n

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roast pumpkin hummus – makes approximately 1 cup<\/span>
\nIngredients<\/span>
\n1 clove garlic
\n500g\u00a0cold roasted butternut pumpkin (see tips below)
\n1 tablespoon tahini
\n20g lemon juice
\n10g extra virgin olive oil
\n\u00bd teaspoon sea salt or to taste<\/p>\n

Preparation<\/span>
\nPlace garlic into TM bowl and chop for 2 seconds <\/strong>on speed 7.\u00a0 <\/strong>Scrape down sides of bowl, add\u00a0remaining ingredients and\u00a0mix for 20 seconds <\/strong>on speed 4.\u00a0 <\/strong>Scrape down sides of bowl and repeat if necessary.<\/p>\n

Serve with crackers or vegetable pieces.<\/p>\n

My tips:<\/span> *I started with 600 – 700g butternut pumpkin, peeled it and removed the seeds.\u00a0 Chopped it into approximately 4 – 5cm pieces, lightly coated with olive oil and sprinkled with salt, then cooked it in a\u00a0180\u00b0C oven for 20 minutes until softened.\u00a0 *Normally hummus utilises chickpeas but I wanted this to\u00a0be purely pumpkin.\u00a0\u00a0*If you don’t have a Thermomix, use a food processor to make this dip.<\/p>\n

e<\/strong>ase: 9.5\/10.\u00a0 <\/strong>
\nprep time: 5 minutes<\/strong>.
\ncooking time: 20 minutes in oven (can be done ahead)<\/strong>
\ntotal: 5 minutes<\/strong>.<\/p>\n

taste: 9\/10.<\/strong>\u00a0This is deliciously different.\u00a0 It’s lighter and sweeter than normal hummus.<\/p>\n

would I make it again:\u00a0 Yes.\u00a0 <\/strong>I think this would be great to serve to friends as something a little different.<\/p>\n


\n<\/em>beetroot dip\u00a0– makes approximately 1\u00bd cups<\/span>
\n<\/em>Ingredients<\/span>
\n<\/em>2\u00a0cloves garlic
\n10g olive oil
\n420g baby beetroot. drained (should end up with 300g beetroot)
\n100g greek style yoghurt
\npinch ground cumin
\n\u00bd teaspoon sea salt or to taste<\/p>\n

Preparation<\/span>
\nPlace garlic into TM bowl and chop for 2 seconds <\/strong>on speed 7.\u00a0 <\/strong>Scrape down sides of bowl, add olive oil and saut\u00e9 at 100\u00b0C <\/strong><\/strong>for 3 minutes <\/strong>on speed 2.<\/strong>\u00a0\u00a0Remove the bowl from the base and allow to stand on the bench to cool, this will take approximately 3 – 5 minutes.\u00a0 Add remaining ingredients.\u00a0 Set dial to closed lid position<\/strong>\u00a0and pulse on Turbo <\/strong>mix for\u00a01 second, <\/strong>repeat.\u00a0 Check consistency and repeat if necessary.<\/p>\n

Serve with crackers or vegetable pieces.<\/p>\n

My tips:<\/span> *Make sure that the bowl is cool before adding the remaining ingredients. *Be careful not to over process this as it can become sloppy.\u00a0\u00a0*You can substitute the yoghurt with sour cream if you prefer.\u00a0 *If you don’t have a Thermomix, use a food processor to make this dip.\u00a0 *If you want to make this a litte different, add a little bit of fresh dill or coriander.<\/p>\n

e<\/strong>ase: 9.5\/10.\u00a0 <\/strong>
\nprep time:\u00a07 minutes<\/strong>.
\ncooking time:\u00a03 minutes\u00a0<\/strong>
\ntotal:\u00a010 minutes<\/strong>.<\/p>\n

taste: 9\/10.<\/strong> This is sweet yet a little earthy.\u00a0 A great summer snack.<\/p>\n

would I make it again:\u00a0 Yes.\u00a0 <\/strong>The colour alone it quite impressive and it is good for us.<\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

**If you would like to make these dips one after the other here’s how I do so.<\/p>\n

– Chop all of the garlic at the beginning and set it aside.\u00a0 Add the amount that you need for each dip when required.
\n– Make the dips in the order of the recipes ie healthy green dip, roast pumpkin hummus then\u00a0beetroot dip (lightest to darkest).
\n– Scrap out the bowl well using the spatula or a silicone spoon.
\n– To get the most dip of the blades and out of the bowl before moving to e next one, place the dial on\u00a0closed lid position, Turbo for 2 – 3 seconds.\u00a0 Scrape\u00a0out\u00a0 mixture then repeat if necessary.<\/p>\n

 <\/p>\n

yeast-free crackers\u00a0(lavosh)<\/span>
\nIngredients<\/span>
\n100g milk
\n220g strong bread flour
\n20g olive oil
\n70g softened butter
\n1 \u00bd teaspoon sea salt flakes\u00a0or to taste<\/p>\n

Preparation<\/span>
\nPreheat the oven to 180\u00b0C (170\u00b0C fan-forced).\u00a0\u00a0You will need a baking tray,\u00a0 rolling pin\u00a0and non-stick baking paper.\u00a0 Place all ingredients\u00a0into TM bowl.\u00a0 Set dial to closed lid position<\/strong> and knead for 1 minute<\/strong>\u00a0on Interval.<\/strong>\u00a0 Remove dough and place on Thermomat.<\/p>\n

Divide dough into four.\u00a0 Place one piece in centre of Thermomat, place a piece of baking paper over the top.\u00a0 Roll dough out to approximately 3mm thick.\u00a0 Once rolled out,\u00a0flip the whole thing over so that the baking paper is on the bottom with the Thermomat on the top.\u00a0 Then gently peel the Thermomat off and place the baking paper with the dough onto a baking tray.\u00a0 Place in\u00a0a preheated oven and\u00a0bake for 12 – 15 minutes, until golden brown.\u00a0 Repeat with the remaining dough.<\/p>\n

Cool, break into pieces and serve.<\/p>\n

My tips:<\/span> *I sometimes use my Thermomix spatula to cut these into shapes before baking them.\u00a0 *You can sprinkle these with seeds, or grated Parmesan cheese.\u00a0 *Store in an airtight container for 1 – 2 weeks.\u00a0 *If you want these to be dairy free, you can try a non-dairy milk.\u00a0 I haven’t tried it personally but it should work.<\/p>\n

e<\/strong>ase: 9\/10.\u00a0 <\/strong>
\nprep time:\u00a020 minutes<\/strong>.
\ncooking time:\u00a015 minutes in oven<\/strong>
\ntotal: 35 minutes<\/strong>.<\/p>\n

taste: 9\/10.<\/strong> These are better than the packets I used to buy from the supermarket.\u00a0 I can make these whenever I like and they cost me a quarter of the price!<\/p>\n

would I make it again:\u00a0 All the time.\u00a0 <\/strong>These are now a staple in our house.<\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

\n

I\u2019m sure, like many other people, I find the beginning of a new year a time for reflection over the year(s) past. I like to recap on lessons learnt, think about how I want the next year to be and sometimes even have a loose plan of action.<\/p>\n