I’ve been trying to eat a bit healthier, so I’ve been making dips to have as snacks with vegetables as dippers. I’ve also been trying to get Oscar interested in dips, so far no luck there, but that just leaves more for me!The sweet potato and cashew dip is from My Green Australia, but I changed the quantities around a bit. The Cucumber and Chickpea Dip is from all recipes.
Cucumber and Chickpea Dip
Print recipe
| Prep time | 2 hours, 10 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Savoury Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Casual Party, Picnic |
Quick, easy and healthy cucumber and chickpea dip.
Ingredients
- 4 cloves Garlic (peeled)
- 1/4 teaspoon Citric acid
- 1 teaspoon Sunflower oil
- 400g Chickpeas (drained and rinsed)
- 1 Cucumber (peeled and coarsley chopped)
- Salt (to taste)
Directions
| 1. | Place the garlic, citric acid and oil into a blender or food processor. Blend until the garlic is finely minced. |
| 2. | Add the chickpeas and cucumber, puree until smooth then season with salt to taste and blend to mix. |
| 3. | Pour into a serving dish and refrigerate for 1 to 2 hours to allow the flavours to blend. |
Note
Moderate Salicylate, Low Amines, Low Glutamates
Sweet Potato and Cashew Dip
| Prep time | 40 minutes |
| Cook time | 30 minutes |
| Total time | 1 hours, 10 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Savoury Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Casual Party, Picnic |
Delicious, healthy sweet potato and cashew dip.
Ingredients
- 400g Sweet potato (peeled and chopped)
- Canola oil spray
- 1/4 cup Home made bread crumbs (refer to Basic Page)
- 1 tablespoon Sunflower oil
- 1/2 cup Raw cashews
- 3 cloves Garlic (chopped)
- Water
- Salt
Directions
| 1. | Preheat the oven to 180°C. |
| 2. | Spray the sweet potato with canola oil spray and place into a baking tray in a single layer. Place in the oven and roast for about 30 minutes, turning half way through. Allow to cool. |
| 3. | Place the sweet potato, garlic, bread crumbs, cashews and sunflower oil in a food processor and blend until smooth. Add water to get your preferred consistency, and salt to taste. |
| 4. | Store in an airtight container in the fridge until ready to serve. |
Note
Moderate Salicylate, Low Amines, Low Glutamates
Refer to Basics page for bread crumb recipe.
Thanks for sharing these recipes, my daughter will love the sweet potato one.
My kids love white bean dip – I put cannelini beans, a small amount of garlic, vegetable oil in a food processor add enough water to process to a smooth paste.
I am loving your website for failsafe recipes!
Thanks Shara, I’ll have to give the white bean dip a go.