Take a Dip

Raw Tahini

Makes approx. 350g

3 cups raw sesame seeds
olive oil (optional)

Place sesame seeds into a food processor. Process for 10-15 minutes until a smooth paste forms. If after 15 minutes a paste still isn’t achieved, add a few drops of olive oil and blend for another 5 minutes. Pour paste into a jar and store in the pantry. Use within 1 month.

Spinach, Artichoke 
& White Bean Dip

Makes approx. 2 cups

1 cup spinach leaves, packed
400g can cannellini beans, drained
6 marinated artichoke hearts, plus ¼ cup of the brine
2 sprigs fresh mint
1 tbsp raw tahini
juice of half a lemon
1 date, chopped
½ tsp sea salt

Blanch spinach for 1 minute in boiling water. Drain, squeezing out excess liquid. Place spinach and remaining ingredients into a food processor. Blend for 1-2 minutes until smooth. Spoon into a bowl and serve.

Beetroot Dip

Makes approx. 2 cups

1 medium beetroot, leaves removed
¾ cup thick coconut yoghurt
1 tbsp raw tahini
1 garlic clove, peeled
1 tsp ground cumin
½ tsp sea salt
extra virgin olive oil, to serve

Wrap beetroot in baking paper; roast for 40-50 minutes. Allow to cool. Rub off skin. Chop beetroot roughly and set aside to cool. Place cooled beetroot in a food processor; puree. Add remaining ingredients and blend until smooth. Drizzle with olive oil and serve.

Grilled Capsicum 
& Walnut Dip

Makes approx. 2 cups

2 red capsicums, halved extra virgin olive oil, for brushing
4 sundried tomatoes in olive oil
½ cup walnuts
2 tbsp raw tahini
1 garlic clove, peeled
1 tsp balsamic vinegar
1 tbsp lemon juice
½ tsp sea salt

Preheat grill to 220°C. Arrange capsicums cut side down on a baking tray; brush with oil. Place under the grill. Leave oven door ajar and grill for 8-10 minutes until skin starts to char. Turn off oven, close the door and leave for 10 minutes.

Peel capsicum. Place in a food processor along with remaining ingredients. Blend for one minute until smooth. Spoon into a bowl and serve.