Here are 3 delicious dips that are perfect for summer! The red pepper hummus, beetroot guacamole and salsa verde are all super easy to make, and will impress your summer party and BBQ guests!
The macros for all dips are listed below, the red pepper hummus, beetroot guacamole and salsa verde provide different colours and different essential nutrients to keep your diet varied!
Estimated macros per portions:
Red pepper hummus:
Calories: 75
Carbohydrates: 5g
of which sugars: 1g
Fibre: 1.5g
Fat: 5.5g
Protein: 2g
Beetroot guacamole:
Calories: 63
Carbohydrates: 7g
of which sugars: 3g
Fibre: 3g
Fat: 4g
Protein: 2g
Salsa Verde:
Calories: 63
Carbohydrates: 0g
of which sugars: 0g
Fibre: 0g
Fat: 7g
Protein: 0g
Ingredients:
Red pepper hummus:
- 1 can cooked chickpeas
- 2 roasted red bell peppers (either jarred or pre-roast them yourself)
- 60ml tahini
- Juice 2 lemons
- 1 garlic clove
- 2 tbsp either extra virgin olive oil or sesame oil
- 1 tsp smoked paprika
- 2-3 tbsp water
- Salt and pepper
Beetroot guacamole:
- 1 large avocado
- 80g marinated beetroot
- Juice of 1 lime
- 1 spring onion
- 5 cherry tomatoes
- 1 small bunch coriander
- Olive oil if needed
- Salt and pepper
Salsa Verde:
- 1 bunch fresh parsley
- 1 lunch fresh mint
- 2 tbsp capers
- 1 garlic clove
- 2.5 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- 120ml extra virgin olive oil
Methods:
Red pepper hummus:
1.Add the tahini and lemon juice to the blender and blitz until it whips.
2. Next, add the oil, garlic, paprika, salt and pepper to the tahini mix. Blend for another 30 seconds.
3. Open, drain and rinse the chickpeas then add half to the blender. Blend for around 1 minute, then add the remaining chickpeas along with the roasted red peppers.
4. Blend for another minute or so, add olive oil to loosen the mixture if necessary.
5. Next, enjoy!
Beetroot guacamole:
1.Scoop the avocado and place in the blender with the coriander, lime juice, tomatoes, spring onion, beetroot, salt and pepper.
2. Blend until smooth, if it is lumpy add some olive oil to add more liquid.
3. Next, enjoy!
Salsa Verde:
1.Put the capers in a bowl and cover with boiling water. Let this sit for 1 minute to remove some excess salt.
2. Next, put the mint, parsley, capers, mustard, olive oil, garlic and apple cider vinegar in a blender. Blitz until roughly chopped and combined.
Thank you for reading my 3 Delicious Summer Dips! Give them all a go, they are delicious! Be sure to subscribe and follow me on Instagram!
If you liked this post be sure to check out my My tasty 5 minute salad and Peri-Peri chicken recipe
