Dips

(1st two recipes courtesy of Tig)

Guacamole (avocado dip)

2 ripe avocadoes
Juice of 1 lemon
2-3 crushed garlic cloves
1/2 teaspoon salt, black peppper and chilli powder
1 diced medium tomato
1/4 burpless cucumber, peeled and seeds removed then finely diced
1/2 red onion, finely diced
1/2 cup natural yoghurt

1. Cut the avocadoes in half. Scoop out the pulp
2. Mash the avocado
3. Add all the remaining ingredients and mix in well
4. Check the flavourings
5. Chill before serving

Carrot Dip

1/4 kg carrots, peeled and grated
1 small chopped onion
2 small cloves of garlic
1 tablespoon coriander seeds
1 teaspoon ground corander
1 teaspoon cummin seeds
1/4 cup natural yoghurt

1. Lightly dry roast the coriander and cummin seeds for 30 seconds then grind
2. Lightly fry the onion and garlic in a little oil to soften
3. Add the grated carrot and the spices and cook lightly
4. Season with a little salt and pepper
5. Place in a blender together with the yoghurt
6. Blend to a smooth paste
7. Check the seasonings
8. Chill before serving

Humus (Humous or chichpea dip)

1 cup of dry chickpeas (garbanzo beans)
3/4 to 1teaspoon salt
2 cloves of garlic
1 tablespoon tamari
Juice from 1 lemon
1/2 cup tahini
1/4 cup of parsley
2 spring onions chopped roughly
1/4 teaspoon black pepper dash cayenne pepper

1. Soak the chick peas for 12-24 hours, changing the water 2-3 times
2. To make RAW Humus Keep the chicpeas damp for 2-3 days, rinsing 2-3 times each day. After this time the chic peas should have 2 cm sprouts. Some people like the taste of raw humus, others don't. The ease of digestion may also vary
   To make COOKED Humus Keep the chicpeas damp for 24-36 hours, rinsing 2-3 times each day. They will be starting to sprout, and are much more nutritious than the inert beans. In this form they may only need half an hour of cooking. Cover with cold water then add the salt. Bring to the boil then cook the chick peas until they are very soft. When you cook them scrape off and discard the white scum that forms in the first 5 minutes
3. Drain and reserve the liquid
4. Place the chick peas in a food processor together with all the remaining ingredients
5. Blend at slow speed to a smooth paste. Add a little reserved liquid if required
6. Taste to correct seasonings
7. Chill before serving