29 Jun beauty detox recipe challenge #4 – vegetable dip
1/2 ripe avocado
juice of half a lemon
1 tbsp olive oil
handful of walnuts
1/2 bunch of basil torn
5 baby beetroots (roasted or pickled)
10 olives, pipped and chopped
2-4 tablespoons of water
Add ingredients one by one to food processor (preferable) or GOOD quality blender.
Process until chunky dip forms.
Serve with gluten free crackers or vegetable sticks.
This recipe and blog post was inspired by Kimberly’s ‘mellow yellow squash dip’ post, as part of the Beauty Detox bloggers group.
I wanted to create something meditteranean with olives, basil and avocado. The flavours were very zinging, and the beetroot leant a nice TANG to the flavours. Like the crunchiness of the nuts.
The blender did not really process this particularly well, so it was still chunky. I need to invest in a good blender, or use the food processor next time – although it was kinda nice chunky!