You can't go wrong with a seeded cracker and dip combo - it's the perfect summer snack that won't spike blood sugar levels like crisps or fruit would.
My current favourites are any sunflower/rapeseed oil free dips and Natoora and Riverford do the best.
Hummus can easily be whipped up in no time at all - here are 3 recipes for you:
Turmeric Hummus
1 tin Chickpeas
2 Garlic (clove)
2 tbsp Tahini
45 ml Apple Cider Vinegar
2 tbsp Extra Virgin Olive Oil
1 tsp Turmeric
Pinch Sea Salt
Method: Add all ingredients together in a food processor. Blend until a creamy consistency forms. Enjoy!
Basil Pesto Hummus
1 tin Chickpeas (cooked)
Handful Basil Leaves (roughly chopped)
2 tbsp Tahini
1 Lemon (juiced)
50ml water
Pinch Sea Salt
Method: Add all ingredients together in a food processor or high-speed blender. Blend until a creamy consistency forms, scraping the sides down as needed. Enjoy!
Spring Pea & Feta Dip
145 grams Fresh Peas (or frozen, thawed)
Handful Fresh Dill
100 grams Plain Greek Yoghurt
2 tbsp Extra Virgin Olive Oil
75 grams Feta Cheese (crumbled)
2 tbsp Lemon Juice
Sea Salt & Black Pepper (to taste)
Method: In a food processor, combine the peas, dill, yoghurt, oil, feta cheese, lemon juice, salt, and pepper. Blend until creamy.
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