I wouldn't mind "dipping" into these! Puns aside, these dips are easy to make because they don't take long and require few ingredients. Spinach pesto dip, classic hummus and beetroot dip. All simple to make and still they all impress. They also taste delicious and guilt-free. Prepare these for you next pre-dinner board for guests or as a healthy snack.

You can also use the spinach pesto dip as a sauce, ideal for pasta dishes, pizza bases, or even stuffed inside arancini. The possibilities are endless!

Ingredients

Hummus Dip

• 1/4 C tahini
• 1/4 C lemon juice
• 1 can chickpeas,
  reserve the aquafaba*
• 1 garlic clove,
  minced
• 2 tbsp extra virgin olive oil
• 1/2 tsp cumin
• 1/2 tsp paprika

Spinach Pesto Dip

• 15 g fresh Basil,
  roughly chopped
• 1/4 C extra virgin olive oil
• 2 tbsp nutritional yeast
• 2 tbsp ground flaxseed
• 1 tbsp garlic
  crushed
• 1/3 C pine nuts,
  roasted
• 80g baby spinach leaves

Beetroot Dip

• 1/2 can of beetroot
• 1/2 C greek yoghurt
• 1 tbsp lemon juice
• 1/2 C sour cream

Method

Hummus

1. Combine the tahini and lemon juice in a food processor for 1 minute. Scrape down the sides and bottom of the bowl, then process for 30 seconds more**.
2. Add the olive oil, garlic and cumin. Process for 30 seconds. Scrape down the sides and process for 30 more seconds until well blended. Add half of the chickpeas and process for 1 minute. Scrape down the sides and add the remaining chickpeas and process for 2 minutes until thick and smooth.
3. If desired, slowly add 1 to 2 tablespoons of aquafaba until you reach the perfect consistency. ENJOY!

Spinach Pesto:

4. Combine the basil, oil, nutritional yeast, flaxseed and garlic in a food processor and blitz until basil is finely chopped. Add the spinach and pine nuts and pulse until the spinach is chopped. ENJOY!

Beetroot:

5. In a food processor, combine beetroot, greek yoghurt, lemon juice and sour cream until smooth. ENJOY!

*Aquafaba is the starchy liquid in the cans of chickpeas. You will be using this in this recipe - better than going down the sink. Also, being naturally salty means no extra salt is necessary! Although, you can use water as a substitute.

** This extra time whips the tahini, making the hummus smooth and creamy.

Seasoning is what makes your dips your own. Salt and pepper are staples but I also do recommend paprika and cumin to add some extra delicious flavour.

If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.