Only 10 mins to prepare! Super healthy and versatile just experiment and have fun.
- 2 large handfuls washed spinach baby leaves best for this dip
- 1/4 cup pumpkin or sunflower seeds dry pan roasted until a little browned
- 1 small clove of garlic
- 1/2 lemon juice of
- 1/4 cup 1/4 cup or 6 dsp of oil I use 2 dsp of olive oil, 2 of flax seed oil & 2 of walnut
- Salt & Pepper to taste
- Blend all the ingredients in a food processor and that is it!
- Serve with vegetable sticks or use as a spread.
- Could also be added as a dressing on top of roasted vegetables, stir fried vegetables, as a topping to a pizza or added to pasta.
- Instead of spinach try wild garlic leaves! They start to appear early March and if I can I add a few leaves to just about everything! If you want to make a pesto with wild garlic leaves then blanch the leaves in boiling water for 20 to 30 seconds, drain and roughly chop up. Add to the food processor, adding good quality oil such as extra virging olive oil (which can be combined with avocado oil, chia seed, hemp, flax or walnut or a little of several different oils), some garlic or garlic past, toasted seeds and nuts, some lemon juice (optional) and season.
I love wild garlic so come March time I shall be out and about searching my favourite places for those lovely little leaves! I add them to just about everything savoury when in season and will be making this dip with wild garlic instead of spinach. I would blanch it first just for 10 to 20 seconds in boiling water and then chop it up a bit first before putting it in the processor. Can also be made with a little parmesan or tahini or some cooked chickpeas. Experiment and have fun!