Over the 4th of July week-end, my daughter and daughter-in-law came to our wonderful condo pool and took a dip to cool off and also enjoyedÂ the dips I made instead of making a tossed salad. Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
There are no definitive recipes, so these is a cooking-by-the-strings-of-your apron recipes, with the ingredients not measured, just eye-balled.
These are the three dips: Baba Ganoush, Guacamole, and Sweet Potato Dip
Here are the raw veggies for dipping: red and yellow bell pepper slivers, celery sticks, carrot sticks, and cucumber slices (ALL ORGANIC!)
Baba Ganoush (spellings vary)
One small baked (organic) eggplant, scooped out into a bowl. Add tahini to make a thick dip. Add powdered garlic or garlic salt and a dash or two of soy sauce or Bragg’s Aminos. Chill and serve with veggies. Sprinkle with sesame seeds for crunch.
Wash and cut open one ripe avocado. Mash with fresh garlic (one or two cloves) and salt to taste. Add juice of half a lemon. Chill and serve.Â Feel free to add chopped tomatoes or cooked and smashed black beans for variations.
Sweet Potato Dip
Bake one medium-sized sweet potato. Scoop out cooked potato, add curry powder or just cinnamon. Chill and serve.
P.S. Feel free to use cut and baked pita bread sprinkled with olive oil and garlic or use pita chips. You can also use IndianÂ bread, Naan, which is similar to pita bread.
At this gathering, I made three international dips as part of the celebration. The first recipe is from an earlier posting of mine.
Dr. Joanna Carmichael also guided us through the six tastes/flavors that Ayurveda relies on to help balance your body composition, so I have added the tastes (in italics) to the main ingredients. The six tastes are: sweet, sour, spicy(pungent), salty, bitter and astringent. Not all six may be in each dip, but together all of the tastes are present.
(This is actually my recipe from an earlier posting)
Utensils: 2 qt. saucepan, cutting board & knife, blender or food processor Prep. Time: 15 minutes with cooked/canned chick peas (garbanzo beans) Cooking Time: 30-45 minutes for chickpeas that you purchased dry Categories: Vegan, Gluten & Sugar Free (Pita Chips are not gluten free)
2- 2 1/2 sprouted++ or unsprouted and cooked chick peas (astringent)
1 cup of the cooking water
1-2 garlic cloves, peeled & chopped (pungent)
1/4 cup tahini (Sesame seed paste) (sweet)
one scant tsp. salt (salty)
one tsp. cumin powder (spicy)
dash of powdered cayenne pepper (spicy)
Juice of one lemon (sour)
Parsley (bitter) Pitta bread (sweet) & veggies for dipping Note: Depending on the veggies you choose, you will have sweet flavors, esp. starchy veggies like carrots or astringent, as in broccoli or cauliflower.
1. Place cooked chick peas and garlic in blender or feed in food processor and add 1 c. water (from cooked chickpeas,Â if available).
2. Add tahini. Blend again, adding salt, cumin, cayenne and lemon juice. If too thick, add a little more water and blend or process items until smooth. (Different brands of tahini differ in their denseness.)
2. Spread onÂ a platter. Top with chopped parsley and some paprika or cayenne(pungent) for color.)
Yield: About 3 1/2 cups unless you add more water to thin out the dip.Â (You can use more or less water depending on how thick you want the dip/spread and the consistency of your brand of tahini.)
++I buy dry, organic chickpeas and soak them overnight. Next day I drain them and place them in a colander over a bowl, rinsing them about 2 times the first day. By the second day, sprouts should be forming. You can rinse for another day, then place on a cookie sheet to freeze. Once frozen, place in a freezer bag and take as many cups as you need for a recipe. If they don’t sprout, you may have purchased old beans. I usually buy mine from the health food store & not the supermarket.
If you use canned chickpeas, I suggest Eden brand, because they use no BPA in their linings. BPS has been shown to cause health problems.
Two ripe avocados (sweet) Juice of 1/2 organic lemon (sour) Salt to taste (salty)
Cayenne Pepper (spicy/pungent)
1-2 cloves garlic, minced (spicy/pungent) baked tortilla chips (sweet) salsa (optional) (sweet)
1. Wash, peel and remove pit from avocado. (Take a small knife and hit the pit, then twist pit out. Save.) 2. Slice or chop avocado coarsely in a bowl, then mash with potato masher or back of a fork.
3. Add lemon juice and spices and mix well. 4. Spread avocado mixture on platter, and if using, pour salsa (sweet and spicy) around the edges. (You could also use sprouts, which I left in my fridge.Â Seeds are sweet, but when they are sprouted, they may have a different taste category. Will ask Dr. Carmichael.)
5. Serve with veggies and/or tortilla chips.
Note: Depending on the veggies you choose, you will have sweet flavors, esp. starchy veggies like carrots or astringent, as in broccoli or cauliflower. P.S. If not using right away, place pit in the dip to help it from turning brown.
One cup organic feta crumbles (salty)
Two cups organic , unsweetened Greek yogurt (sour)
Fresh dill to taste (sweet)
Juice of 1/2 lemon (optional) (sour)
Za’atar (Middle Eastern Spice: (spicy) or Spices of your choice
Note: Za-atar consists of thyme, oregano, marjoram, sumac and toasted sesame seeds. Spices and herbs can be bitter or pungent.
1. Place feta crumbles in a bowl and mash with a fork if curds are too large. Stir in yogurt.
2. Add fresh dill leaves to taste and either za’atar or spices of your choice.
3. Place on serving platter or deep dish and add veggies or crackers or sprouts. (The green of the dill does not show up well in the photos. You may want to sprinkle some extra dill on top for color.)
P.S. My thanks to Krista Nelson, friend and colleague for the photos of the 2nd & 3rd recipes.
Also, thanks to my classmate Lois for sending the za’atar from Florida just in time!