Festive wholefood dips

December 25, 2015 12:37 pm Published by Leave your thoughts

No-one wants to eat rubbish every day at Christmas – and frozen platters from supermarket freezers get a bit unimpressive after a while. If you’re having a party or gathering this Christmas, why not try one of these wholefood dips and dippers? They’re adapted from recipes from a wholefood cookery book dating from the 1970s, when people really knew how to do Christmas….!

Lentil Wholefood dip

Ingredients

100g cooked red lentils

1 medium onion, chopped

2 tbsp tahini

½ tsp cumin

½ tsp ground coriander

1 tbsp tomato puree

½ tsp furikake seasoning

 

Cook the lentils until very soft, then liquidise them, along with the tomato puree, furikake, chopped onions, coriander and cumin. Add the tahini and mix well.

 

Tahini, yogurt and apple juice dip

Ingredients

4 tbsp natural yogurt

4 tbsp tahini

1 tbsp apple juice concentrate

 

Mix all the ingredients together and use as a dip (any leftover dip makes a good spread).

 

Sesame stick dippers

 

Ingredients

150g oatmeal

50g sesame seeds

4 tbsp malt

2 tbsp oil

2 tbsp honey

Mix all of the ingredients together. Oil a 12” x 12” tin. Place the mixture into the tin and press down well (if it is a little sticky, dip your fingers in cold water first). Bake at 160C (gas 4) for approximately

25 minutes. Leave to cool and cut into slices.

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This post was written by Yzanne

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