healthy dips

Macadamia Nut Cheese – super simple with minimal soaking time 😊

Just throw 75g of macadamia nuts in a blender and cover with 125 ml of boiling water. Blend for a couple of minutes, until the nuts are broken up into fine pieces. After 30 minutes, blend for another couple minutes and you’ll get a fairly gritty consistency (depending on the power of your blender). After another 30 minutes, add 1 tsp of vegan bouillon powder, 1 tsp minced garlic, 1 tsp onion powder, ½ tsp sea salt and ½ tsp of mustard. Blend until smooth.

Serves 4, about 150 calories per serving.

On that note, I’ve decided that I’m going to stop counting calories. I’ll still calculate rough estimates for the recipes I post because a few of u lovely people have messaged me to say you like that, but I personally don’t think I need calorie counting anymore :)


A little…wavy??? I’ll work on it 😂 but I’ve come a looooong way on my dips #hellyeah #pushday #chestday

Made with Instagram

This classic dish is a low carber’s dream come true. Indeed it’s delightful how just a few fresh ingredients impart such banging flavour! Enjoy!

Naan and Samosa Dipping Safari from the Food Truck - Namaste Cafe located in Disney Springs.


Vegan Layered Dip (for the superbowl!!)

-2 tomatoes
-half a sweet onion
-1 jalapeno pepper
-green onion (optional, for topping)
-½ can refried beans
-3 avocados
-1 lime
-salt and whatever other seasonings
-½ cup (?) hummus
-chips for dipping

-Chop up tomatoes, onion, pepper, and mix with juice of one lime and salt + spices (I used some cumin, and garlic salt as well).
-Mash up avocado
-layer in whatever order you choose :) My layering was: beans, tomato mix, hummus, avocado,  more tomato mix, then green onions.


How to Make Hummus Without a Recipe

Today: All you need to turn a can of chickpeas into the most versatile dip around is a food processor and a little creativity (and some good olive oil won’t hurt, either).

Here’s how to make it:

1. Choose your flavor. I like to evaluate my fridge and pantry to see what needs to be used up. I might find a half-used jar of pesto or a spice blend and decide to mix it in. If you’re not a huge fan of chickpeas — or you’re tired of classic hummus — you can replace up to half the quantity with roasted vegetables. I’ve found that starchier veggies like sweet potatoes, beets, or carrots (pictured here), work best. Chop carrots or sweet potatoes, toss with olive oil, salt, and pepper, and roast in a hot oven, between 375° and 425° F, until soft and caramelized. For the beets, wrap them in aluminum foil and roast until tender, 35 to 50 minutes. Peel the beets once they’re cool, then give them a rough chop.

2. Bust out your food processor. To make good hummus, you’ll need to purée the mixture until it is super smooth. Chickpea mash can be tasty, but that’s not what we’re going for here.

3. Combine everything. Dump around 2 cups of chickpeas (or, if you’re going the vegetable route, 1 cup chickpeas and 1 cup roasted vegetables), around ¼ cup of olive oil, a few dollops of tahini, the juice of a lemon, a chopped garlic clove, and a large pinch of salt into the bowl. Add spices, like smoked paprika (shown here), za’atar, or cumin.

4. Blend it. The mixture will come together fairly quickly, but let the machine keep running. Depending on your food processor, this can take between 1 and 4 minutes. Once the hummus is silky smooth with no visible chunks, taste it. Bland? Add more seasoning and salt. Flat? Add some more lemon juice and olive oil.

5. Make it last. Hummus is the queen of versatility. Spread it on sandwiches, eat it with pita chips as a snack, or dollop it on your salad. You can’t really go wrong — just keep it away from your dessert.