Food Pharmacy, Recipes
Published:
January 22, 2021
January 22, 2021
Top 3 Dips à la Food Pharmacy
Call them dips, spreads or sauces, either way you go these recipes are a great way to add flavor and extra nutrition to your meals. They are good on top a salad, on a crisp bread or as a dip. Here you have 3 of Food Pharmacy’s top dips!
We start with an exciting version of hummus that we gave a little nutrient boost to via a flavorful superfood. Which one? Sauerkraut of course! It makes both the gut and taste buds extra happy. We also tossed in a little microbiota loving garlic.
PrintSauerkraut hummus with walnuts
Scale
Ingredients
1/2 cup walnuts (preferably soaked for 1–4 hours)
1 package/can (230 g) cooked chickpeas
1 Tbsp cold-pressed canola oil
1 handful of fresh parsley, finely chopped
1 small clove of garlic, finely chopped
1/2 cup sauerkraut
salt and freshly ground black pepper
Instructions
Start by draining and rinsing the walnuts. Then do the same with the chickpeas. Put everything in a blender and mix until you have a smooth but not to runny mixture. If necessary, add a little water for a looser mixture. Season with salt and pepper.
We continue with a dip that was born in connection with us writing our cookbook (link here). Our edamame spread! Green soybeans, or edamame beans as they are called when they are still inside their pods, marry perfectly with garlic, basil, salt, pepper and a good olive oil. This could possibly be Mia’s favorite recipe in the whole cookbook!
Edamame Spread
Scale
Ingredients
250 g green soybeans, thawed
1/2 clove garlic
1 package of fresh basil
2 Tbsp cold-pressed olive oil
1/2 teaspoon salt
freshly ground black pepper
Instructions
Peel and finely chop the garlic. Mix beans, garlic, basil and oil until smooth in a blender. Season with salt and pepper.
And last but not least – our carrot puree with chickpeas and cumin. Yep, you read that right. Here is another variant of hummus (Lina’s fault). And for those of you who feel like “no, I can not eat more chickpeas”, well then you can easily replace the chickpeas with cooked white beans. Dare to experiment!
PrintCarrot puree with chickpeas and cumin
Scale
Ingredients
250 g carrots
1 package/can (230 g) cooked chickpeas
1/2 clove garlic, finely grated
1 teaspoon crushed caraway seeds
1 tablespoon cold-pressed canola oil
1 tablespoon apple cider vinegar
1 tablespoon light tahini
1/4 cup water
salt and freshly ground black pepper
Instructions
Scrub the carrots. Steam until completely soft, about 15 minutes. Let cool. Drain and rinse the peas. Stir together the tahini and water. Add everything to a food processor or blender and mix into a smooth puree. Season with salt and pepper.
Those were our top 3, but if you’re like us then you can’t get enough so here are a few more we’ve shared here on FP:
Apple “Tuna” Salad (without the tuna)
Spring Onion Potato Fritters With Cashew Dip
