Tag: healthy spreads

Edamame Hummus

by Karen ClaassenLeave a Comment on Edamame Hummus
Edamame Hummus

This spread or dip is packed with protein as edamame beans are green soy beans. Enjoy it on toast, crackers, as a dip or stirred into roasted veg.

250ml edamame beans, thawed
30ml tahini paste
30ml lemon juice
30ml olive oil
1,2ml salt
2 cloves of garlic, minced
30-60ml water

Add all the ingredients to a food processor and blend for one minute.
Add the water a little at a time and keep blending until the hummus is smooth and creamy.
Taste the hummus and adjust the seasoning – often it needs a pinch of salt and some lemon juice.
Serve on crostini or crackers as a canapé or simply spread on toast.

Nut-Butter Hummus

by Karen ClaassenLeave a Comment on Nut-Butter Hummus
Nut-Butter Hummus

If you dont like the slightly bitter aftertaste of tahini paste in hummus, this is the recipe for you. Made from macadamia nut-butter (any nut-butter is good) it produces a buttery, soft hummus with a delicious umami taste.

1 x 400g can chickpeas
60ml nut butter (I use the Babylonstoren Macadamia nut butter but you may use any variation that appeals to you)
2 cloves of garlic, chopped
30ml lemon juice
2,5ml salt

Drain the chickpeas and place in a liquidiser/cup of a stick blender.
Add the nut butter, garlic, lemon juice and salt.
Blitz together until smooth.
Serve as a dip with crispy vegetable sticks or simply slosh it onto a cracker or fresh slice of bread.
PS: I sprinkled sunflower and chia seeds on the hummus to add another layer of taste.

Warm Artichoke Dip/Spread

by Karen ClaassenLeave a Comment on Warm Artichoke Dip/Spread
Warm Artichoke Dip/Spread

1 can/bottle water-packed artichoke hearts, drained
2 cloves garlic, crushed
45ml mayonnaise
250ml grated mature cheddar cheese
30ml lemon juice

Preheat your oven to 200℃.
Add all the ingredients to a food processor and process to mix, but be sure to keep some texture of the artichoke.
Season with salt and black pepper.
Spoon the mixture into a small ovenproof dish and bake in the oven for 15 minutes.
Serve with vegetable sticks, freshly baked bread or crackers.