Healthy Dips, Snacks & Canapés

Healthy snacks, dips and canapés are the perfect accompaniment to casual socialising these holidays, taking care of all those peckish moments and adding that finishing touch for the perfect get-together.

Buffalo Hummus

Here’s take on hummus that will put you in mind of the hot spiciness of buffalo wings, minus the meat. Great as a dip along with some crackers, or a dip for julienne veggies such as carrots, cucumber, baby corn or celery sticks.


• 1 can chickpeas, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 2 cloves garlic
• 2 tablespoons tahini
• 1 tablespoon chilli sauce
• 1 tablespoon lemon juice
• 1/2 cup roasted red pepper
• 2 tablespoons olive oil
Cayenne pepper, to taste

How to

• Combine all the ingredients except the oil and cayenne in a food processor
• With the blender running, stream in the oil through the feed tube
• Blend until very smooth
• Add more salt, lemon juice, or hot sauce, to taste
• Sprinkle with cayenne pepper before serving

(via ohsheglows)

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The best corn chips in the world
23 Oct, 2015, By Nic These are not only the healthiest chips on the market, but the best tasting – so delicious and fresh. Great with a dip and a very easy snack for when we are hosting! – Always get compliments from friends and family.

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Veggie Dip


The Dip
• 1 can chilled coconut milk
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 3 green onions, just the green part chopped
• 1/2 red bell pepper, chopped
• 1/4 sweet onion or 1 small shallot, chopped
• 1 garlic clove
• 2 tbls dill, chopped
• 2 tsp red wine vinegar
• pinch of salt and pepper

Veggies Julienne
• 2 carrots, sliced
• 1 cucumber, sliced
• 1/2 red bell pepper, sliced
• 2 celery stalks, sliced

How to

• Place carrot, celery, green onions, bell pepper, onion and garlic clove into blender
• Whizz until finely diced
• Stir in dill, vinegar, salt and pepper
• Scoop cream from top of coconut milk into veggie mixture and stir in
• Place in fridge to set up for 2 hours
• Serve with veggie slices

(Via plaidandpaleo)

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Mini Eggplant Patties

Great as a finger snack with a glass of beer or wine, these little patties can also be made bigger for a simply delish pattie for a veggie burger.


• 1 large eggplant peeled and diced
• 2 tablespoons olive oil
• 1 small onion thinly sliced
• 1 garlic clove, minced
• 1 cup grated sharp Cheddar (or vegan replacement)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fine grain salt
• ¼ teaspoon ground black pepper
• 1 cup almond flour

How to
• Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat
• Add onion and salt and sauté until translucent
• Add garlic and sauté for 1 minute or so until fragrant
• Add eggplant cubes and sauté until browned and soft (about 10 to 12 minutes)
• Transfer to a large bowl and puree with an immersion blender (or else use a food processor or a blender)
• Then add cheese, parsley, black pepper and stir until well combined
• Add almond flour a ¼ cup at a time, mixing with your hands until it reaches a firm consistency that will stick together as a pattie
• Cool in the fridge for 20 minutes
• Then, with dampened hands form smallish size patties the size you would like them
• Heat the remaining tablespoon of olive oil in frying pan again
• Once it’s sizzling, add patties in batches if necessary and fry for about 4 minutes on each side until browned

(Via theironyou)

Stuffed Dates: Sweet & Savoury Fillings

Stuffed dates have so many possibilities – from sweet to savoury they make a perfect canapé that is so easy to make. Here are some stuffing suggestions:

stuffed dates• Nuts such as almonds, pine nuts, pistachios, and walnuts
• Cheeses like blue cheese, cream cheese, goat cheese
• Sweets such as chocolates and coconut

(Via motherwouldknow)


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Raw Baby Marrow, Carrot & Cashew Salad Rolls


Salad Filling
• 3 medium baby marrows , shaved thinly lengthways
• ½ carrot, julienned or grated
• ½ red capsicum (chilli) , julienned or finely sliced
• 1 cucumber, julienned or finely sliced
• ¼ cup coriander leaves
• ¼ cup mint leaves, roughly chopped
• Rocket (optional for peppery bite)

Cashew Sour Cream
• 1 cup raw cashews, soaked a few hours or overnight
• ¼ teaspoon sea salt
• ½ tablespoon organic lemon juice
• ¼-½ cup filtered water

• 1 ripe avocado
• 2 tablespoons red onion, finely diced
• ½ lime, juiced
• Dash of chilli sauce, to taste
• Salt, to taste

How to

Salad filling

• Toss the salad ingredients in a large bowl to combine

Cashew Sour Cream
• Drain the cashews
• Blend in a food processor
• Then add remaining ingredients
• Puree until smooth
• Keep in the fridge until needed

• Combine all the ingredients in a blender
• Blend until smooth

Bring it all together
• On a chopping board lay baby marrow strips lengthways overlapping each other a little (use anything from 2 to 8 depending how long you want your wrap)
• Spread a dollop of each sour cream and guacamole and top with a little salad
• Roll up tightly
• Cut in half if you have made long ones

(Via organicempire)

Sweet ‘n’ Sour Skewers

Goji berries add super nutrition to these delish raw skewers.


• 1/2 C honey
• 1/4 C tamari
• 1/4 C goji berries
• 1/4 C tamarind pulp (see below)
• 2 T sesame oil
• 1 t fresh garlic, minced
• 1 t fresh ginger, minced
• 1 pinch of salt

To prepare tamarind:
• Take about 1/4 C tamarind
• Pour 1/4 C of hot water over it and mash with a fork until loose and softened
• Remove hard, fibrous pieces by hand
• Use the remaining pulp

• 10 mini bamboo skewers
• 100 g broccoli: 50 small florets
• 100 g soft, dried apricots (soak for a few hours if hard)
• 100 g daikon radish, chopped

How to
• Blend all the sauce ingredients together until smooth
• Cut all the skewer ingredients into pieces, about 20 mm thick
• Skewer broccoli, apricot and daikon radish together, alternating
• Baste the skewers in the sauce coating them well
• Serve (you can also dry them for 2-3 hours to make sticky and warm)
Makes about 15 mini skewers
(Via earthshine)

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