Healthy Holiday Snacks: Hummus & Green Dip

Healthy Holiday Snacks: Hummus & Green Dip

I was asked by lots of people on the live Twitter chat for my healthy snack options for the holidays. So I’ll post some of my favourite healthy holiday recipes over the next few weeks for you.

It’s easy to indulge over the holidays, but that doesn’t necessarily mean you need to over indulge. I like to have healthy, delicious snack options prepared ready in the fridge to keep me on track. One of my favourites is crudités with freshly made dips. The recipes below are really easy, packed with nutrients and are loved by all my family.

The fresh produce in these dips are the hero ingredients, so buy the best you can and organic if possible.

Enjoy, Miranda xxx

HUMMUS with freshly cut carrot, cucumber and celery sticks
  • 400 grams of organic chickpeas (soaked, cooked, cooled and drained)
  • 2 – 3 tablespoons lemon juice depending on taste
  • 2 generous tablespoons tahini paste
  • 1 clove of garlic
  • 1 teaspoon of cumin
  • A generous pinch of Himalayan sea salt
  • Iced water to mix (approx. 60-80 ml) depending on the consistency you prefer

Step 1: Combine drained chickpeas, garlic clove, cumin, tahini paste, sea salt, 2 tablespoons of the lemon juice, and 60 ml of water into a high speed blender. Blend until smooth and creamy.

Step 2: Taste and adjust to your preference by adding the remaining lemon juice. Add more water, a little at a time whilst blending to achieve your preferred texture. Spoon into a serving bowl along side vegetable crudities such as freshly cut carrot, cucumber and celery sticks.

NB: I prefer not to use canned chickpeas, so here are the directions on preparing from dried. Soak 125grms dried chickpeas in water overnight. The following day, drain the water and place the chickpeas in a large saucepan with plenty of cold water – enough to cover them. Bring to the boil and reduce to a simmer. Cook for about an hour, skimming the surface every now and again. Do not salt whilst cooking. Drain and cool – rinse under cold running water if necessary to cool quicker.

GREEN DIP with crudités and organic rice crackers
  • 500 g or approximately 3 avocados peeled and seeded
  • Juice from 1 – 2 lemons, depending on your taste
  • 1 cup parsley leaves
  • 1 cup mint leaves
  • 2 cups baby spinach leaves
  • ½ cup pumpkin seeds
  • ½ tsp Himalayan sea salt and a good pinch of black pepper
  • ¼ cup of water

Step 1: Combine all ingredients in a high-speed blender until smooth and creamy.

Step 2: Taste and adjust to your liking, adding more lemon, pepper, or water for consistency if needed. Spoon into a serving bowl along side organic rice crackers and vegetable crudities such as freshly cut carrot, cucumber and celery sticks.

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