Hummus & Vegan Tzatziki

I have a LOT of recipes to post this week (and I’m going on media lockdown on Monday so I don’t spoil the Oscars winners…) so here are two recipes now – ­čî▒Hummus and Vegan Tzatziki­čî▒

Two lovely, cheap, delicious and easy dips here! The hummus is high in protein, iron and calcium from the chickpeas and tahini while the tzatziki has a lovely hit of healthy probiotics for the gut as well as some vitamins. Each dip will cost about $8 if you have to buy all the ingredients, but you’ll have plenty leftover to store in the pantry for next time. Each dip can be stored in the fridge for a week and used in a variety of dishes, some examples of which I’ll post soon!


Makes 2 cups

1 x 400g can chickpeas, drained
1/3 cup tahini
Juice of 1/2 lemon
2 cloves garlic, peeled

Combine all ingredients in a food processor or blender and blitz until smooth. If you’d like it runnier, add some more lemon juice or some chickpea water. Variations: swap tahini for peanut butter, swap half the chickpeas for beetroot, or add some spinach. ­čî▒


Makes 1 cup

1 cup plain dairy-free yoghurt (I used┬á@nudiejuice‘s coconut yoghurt)
1/2 small cucumber, grated, excess water squeezed out
1 clove garlic, minced
Juice of 1/4 lemon, or more to taste

Combine all ingredients in a bowl and stir until combined.

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