LEFT OVER VEGGIE DIP
1-2 cloves of garlic
1 ½ cups leftover roast vegetables (ie. pumpkin, sweet potato, parsnip, eggplant, capsicum, carrots, onion, zucchini)
1-2 Tbsp extra virgin olive oil
lemon juice or vinegar, to taste
fresh herbs and/or spices, to taste – such as smoked paprika, coriander, parsley, basil, chives, cumin, chilli
¼ cup cream cheese, ricotta OR equivalent nuts/seeds such as pepitas, cashews, almonds or walnuts
handful of feta, goats cheese (optional)
salt & pepper to taste
1 cup greek yoghurt or natural yoghurt
1 Tbsp lemon juice
1 Tbsp olive oil
1 clove garlic, sliced
salt & pepper, to taste
1-2 Tbsp mint and dill, chopped
BASIC HUMMUS RECIPE
400g cooked chickpeas
2 tbs tahini
2 garlic cloves
2 tbs Lemon juice
1-2 tsp ground cumin
2 tsp ground coriander
Thanks to Alanna and Open Table for sharing their DIY dip hacks with us during our end of 2020 workshops. We can’t wait to share more from their kitchen. Stay tuned for your next chance to cook along with us.
Creatively thinking about how you can turn leftovers or an excess of produce into dips is a great way to reduce your food waste at home. Add your favourite herbs and spices to create something unique!
Leftover Veggie Dip:
Peel and crush the garlic.
Add the garlic and vegetables into a food processor and pulse until combined – alternatively chop finely with a knife or mash in a bowl with a potato masher or fork.
Add your herbs or spices and adjust to taste.
Squeeze the juice from your cucumber to be rid of excess water.
Combine all ingredients in a bowl and mix to combine.
For a thick and creamy dip strain the mixture through cheesecloth or even a ‘Chux’ cloth over a bowl, leave in the refrigerator overnight or for at least 4 hours. Natural yoghurt may take a little longer to strain if you want it very thick.
You could swap the cucumber for zucchini, peas, edamame or leafy greens! You can also change up the herbs to suit the type of veggies you are using.
Basic Hummus Recipe:
Simply combine ingredients and season to taste. But feel free to transform the basic hummus depending on what you have available:
Beetroot Hummus – add 300-400g leftover beetroot.
Pumpkin/Sweet Potato/Carrot Hummus – add 250g leftover roasted or boiled pumpkin or sweet potato.
Avocado Hummus – add 1 avocado. Chilli flakes and lime are great additions too.
Don’t have chickpeas? No worries, swap them for one or a combo of these:
400g cooked beans: chickpeas, broad beans, white beans, cannellini beans, lima beans, black beans
- Dried chickpeas are an environmentally friendly and economical alternative to canned. If substituting in a recipe approximately 125g dried chickpeas = 400g once cooked.Check out this great link for how to cook dry chickpeas.
Hummus can be frozen easily for up to 6 months into ice cubes or an airtight container.
Hints and Tips
- Decorate your dips with herbs and spices, chopped nuts or crispy shallots.
- Dry roasting your spices on a dry frying pan until fragrant – such as coriander and cumin – before grinding will give you more depth of flavour.
- Try using raw or cooked veg for different texture and flavours.
- Dips are also great ways to use up small amounts of leftover soft cheeses such as feta, goats cheese, ricotta or cottage cheese.
- Dips can be frozen for up to 6 months.
- Eat within 5 days and store in an air-tight container in the fridge.