Trio of Dips for Your Next Summer Soirée

Trio of Ayurvedic Dips for Summer Barbecues | Ayurveda Parkschlösschen Health Blog

Three Ayurvedic dips that are ideal for a summer party or picnic – quick to prepare, light and super tasty!

Pea and Mint Hummus

  • 400 g Peas
  • Juice and zest of 1 lemon
  • 1/2 bunch fresh mint
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp sesame, roasted and ground

Boil the peas in a little salted water for 2-4 minutes, then drain through a sieve and rinse with cold water. Place all the ingredients in a blender, add a dash of water (or the cooking water from the peas) and blend until smooth. Season to taste with salt and pepper and serve.

Cucumber Raita

  • 1 cucumber
  • 300 g vegan yoghurt
  • 1 tsp fennel seeds, whole
  • 1 tsp coriander, whole
  • 1 tsp cumin, whole
  • 2 tbsp olive oil
  • Juice and zest of one lemon
  • Salt and pepper, to taste
  • 1 bunch of flat-leaf parsley

Wash and grate the cucumber with the skin on. Lightly salt and place in a sieve to drain.

Lightly roast the fennel, coriander and cumin in a pan without oil, then leave to cool and grind coarsely in a mortar or spice grinder. Mix the yoghurt with the ground spices, oil, lemon, salt and pepper and leave to stand for 10 minutes.

Place the drained cucumber in a cloth and squeeze. Then add to the yoghurt sauce and mix well. Leave to stand for a further 10 minutes. Finally, season to taste.

Avocado Salsa

  • 2 ripe avocados
  • 1/2 yellow and 1/2 red pepper, peeled
  • 1 chilli pepper
  • 1/2 garlic clove
  • 1/2 bunch coriander
  • 2 tbsp olive oil
  • 4 dashes green Tabasco
  • 1 tsp mild soy sauce
  • Juice of one orange
  • Salt, to taste

Finely dice the avocado, pepper and chilli pepper. Finely chop the garlic and coriander. Place everything in a bowl, add the olive oil, Tabasco, soya sauce and orange juice and mix together. Season with salt and leave to stand for 15 minutes.

We wish you pleasant summer days!

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Filed under Recipes, Snacks & Salads

After his apprenticeship as a chef, Mr. Weber left his home town of Traben-Trarbach to gain experience in his profession. Stations in his career include the Bristol Kempinski in Berlin and the Dorint Hotel in Leipzig. He returned to the Moselle seven years later and since 1998 has been contributing his wealth of experience to the kitchen team at Ayurveda Parkschlösschen, which he manages since 2016.

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