Perfect Snack Board

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There is absolutely nothing like a platter, even better when you can make delicious home made dips and it's healthy. Get creative with what you've got, any root vegetable will work when roasted, I've also added some marinated eggplant strips to this board. All completely gluten free, plant based and the rest! Enjoy!

Pumpkin Spiced Almond Hummus

Ingredients:

1 large pumpkin diced

3 roasted garlic cloves

1 cup almonds soaked for up to 5 hours

1/4 cup olive oil

1 teaspoon apple cider vinegar 

1/2 cup tahini 

1/4 cup lemon juice

1 teaspoon cumin

pinch of salt

 

Method:

Preheat oven to 200 degrees, layer a baking tray with baking paper and place on the chopped pumpkin and garlic, season with some salt, cumin and a drizzle of olive oil 

Cook until soft (around 20 minutes)

Once cooked combine all ingredients into a food processor or blender and blend until combined 

If too thick add a little more olive oil

Blitz until your desired smoothness 

Transfer to dish and serve with some fresh cut up veggies, as a topping for crackers or as a yummy side to any dish!

 

 

Roasted Capsicum and Cashew Dip

Ingredients:

1 cup roasted cashews

2 capsicums diced and roasted

2 peeled and roasted garlic cloves

pinch of salt and pepper

1/4 cup olive oil

1 teaspoon apple cider vinegar 

 

Method:

Place the diced capsicums on a baking tray in a 180 degree preheated oven with the peeled garlic and capsicums. 

Allow to cook for around 15-20 minutes until they are nice and soft, or slightly charred

At the 15 minute mark add in the cashews, until they are slightly browned and nicely roasted

Once cooked, combine the roasted capsicum, garlic and cashews into a blender or food processor with the remaining ingredients and pulse on high 2-3 times until combined.

Blend to your desired consistency and season to taste (it’s nice with a bit of crunch)!

Serve as a yummy dip with some crackers and freshly chopped veggies!