Mediterranean Dips Recipe

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Sunflower seed butter is a cost-effective alternative to tahini.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Sour cream is a more accessible option that provides creaminess.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly nut alternative.

pomegranate molasses

💰Cheaper: honey

Honey can add sweetness but lacks the tanginess of pomegranate molasses.

Mix the beetroot with the yoghurt in a blender and season with black pepper and salt.

Mix all the ingredients for the black olive sauce in a blender and season with pepper and salt.

Mix all the ingredients for the grilled red pepper sauce in a blender and season with pepper and salt.

Preheat the oven to 100°C.

Wash and dry the kale to remove residual water, divide it into small pieces and remove the large stems.

Put the leaves in a large bowl with the oil and the various spices.

Using your hands, mix the kale leaves well to distribute the seasoning evenly.

Spread the kale leaves on one or two large baking trays, lined with baking paper, ensuring they are well spaced out.

Place in the oven and after 15 minutes, turn the leaves over. Continue cooking for a further 10-15 minutes, until the kale is crispy and slightly golden.

Remove from the oven and serve immediately with the accompanying sauces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens