A recipe for 3 dips to take to the beach:
1) Creamy pesto
Ingredients:
Ingredients:
- 1 cup basil leaves
- 1 cup arugula
- 1/2 cup soaked cashews
- Juice of 1/2 lemon
- 1/3 cup olive oil
- Salt and pepper to taste
Preparation:
- Blend all ingredients until smooth.
2) Carrot hummus:
Ingredients:
- 1 cup cooked chickpeas
- 1 cooked carrot
- 3 tablespoons tahini
- Juice of 1/2 lemon
- 1 teaspoon cumin
- 1 teaspoon salt
Preparation:
- Blend all ingredients until smooth
3) Tofu and cherry tomato spread:
Ingredients:
Ingredients:
- 1 cup cherry tomatoes
- 200g tofu
- 4 tablespoons olive oil
- Salt and pepper to taste
Preparation:
- Roast the tomatoes with a little olive oil and salt.
- Once slightly roasted, blend the tomatoes with the juices released, the tofu, and the remaining ingredients.
- You can add herbs such as basil, rosemary, and thyme.
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