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!
Leave a Reply