Homemade Dips with Hidden Veggies

Today I’ve got not one but THREE recipes to share with you!

These homemade dips are zesty and summery– perfect to take to a barbeque. In true healthy and psyched style they’re made mainly from veggies, which is much better than the ingredients in the typical trio of dips that you’d buy from the supermarket.

homemade dips with vegetables pinterest

I think these dips would be perfect for when you’re invited to a BBQ and the host says you don’t need to bring any food, but you still feel like you should. Everyone will be able to enjoy and share the dips, but they aren’t anything too big that you might offend the host by taking.

You can dip crudités or corn chips (if you’re not going to be as healthy) in the dips or spread them onto your burger.

For each recipe I’ve given you some information about each of the veggies so you can wow the other guests with your knowledge if you did decide to take these homemade dips to a BBQ.

Pink-  Zesty Beetroot & Cauliflower

Ingredients

  • 1 beetroot (used roasted fresh beets for the brightest pink colour)
  • 1 carton (240g) cannellini beans
  • 1/2 a cauliflower (about 1 ½ cups chopped)
  • Juice of half a lime
  • 1 tbsp tahini or cashew butter

Method

  1. Steam the cauliflower for around 5 minutes or microwave it for 3 minutes. It should be firm but cooked.
  2. While the cauliflower is cooking drain the beans and rinse them well.
  3. Add all of the ingredients to your blender and mix until it’s smooth.
  4. Store in a sealed container. This will keep for a couple of days in the fridge.

Did you know….

Beetroot contains nitrates, which can be converted into nitric oxide by our body. This chemical has been linked to lowering blood pressure.

Cauliflower contains vitamin C. Your body can’t store this vitamin so you should try to eat it every day (if you eat lots of veggies you’ll be fine).

Orange- Carrot, Ginger & Miso

Ingredients

  • 7 small peeled carrots (about 2 cups chopped)
  • 1 carton chickpeas
  • 2cm chunk fresh ginger
  • Juice of half a lime
  • 1 tbsp tahini
  • 2 tsp white miso

Method

  1. Rinse and drain the chickpeas.
  2. Add all of the ingredients to your blender and mix until it’s smooth. If your blender isn’t very powerful you might want to grate the carrot rather than just chop it.
  3. Store in a sealed container. This will keep for a couple of days in the fridge

Did you know….

Carrots contain vitamin A, which really can help you to see in dim light!

Green- Pea, Broccoli & Mint

Pea Brocolli Mint Dip healthyandpsyched

 

Ingredients

  • 1/2 a broccoli (about 1 ½ cups chopped)
  • 1 cup peas
  • 1 handful spinach
  • 7 mint leaves
  • Juice of half a lime

Method

  1. Steam the broccoli for around 5 minutes or microwave it for 3 minutes. It should be firm but cooked.
  2. Add all of the ingredients to your blender and mix until it’s smooth.
  3. This is best eaten on the day it’s made. If you want to keep it for longer squeeze some more lime juice over the top then stir it in when you want to eat it. Store in a sealed container in the fridge.

Did you know….

Peas are a legume not a vegetables!!

Spinach contains iron, which helps your red blood cells to transport oxygen.

 

I Hope you liked these homemade dips.
What’s your signature BBQ dish?

P.S. Don’t forget to #healthyandpsyched if you recreate my recipes
And don’t forget to vote for me as best NEW BLOG in the Health Blog Awards.

4 Comments

    • Heathy & Psyched
      May 24, 2016 / 8:24 am

      Hey ‘Jack’ 😉 Thanks for the nomination x

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