Four easy dips

Ingredients

Baba ghanoush

• 1 large eggplant
• 1 tbsp tahini
• 1 tbsp tahini 1 tbsp lemon juice
• 1 tsp ground cumin
• 3 tbsp olive oil
• 1 garlic clove, peeled
• Salt and pepper, to taste

Olive and mint tapenade

• 200g olives, pitted
• 1 handful mint leaves
• ½ cup walnuts, toasted
• ½ fresh chilli, seeds removed
• ½ lemon, juiced
• ½ cup olive oil
• ½ tsp salt

Kale pesto

• 2 large handfuls chopped kale
• 1 bunch basil, leaves picked
• 2 garlic cloves, peeled
• ½ cup pine nuts, toasted
• 1 tbsp lemon juice
• 1 cup olive oil
• 2 tsp salt
• Cracked black pepper, to taste

Creamy carrot, cashew and dill

• 2 large carrots, cut into 1cm chunks
• 4 garlic cloves, skin on
• ½ cup olive oil
• 3 tbsp nutritional yeast
• ½ cup raw cashew nuts
• ½ bunch dill, roughly chopped
• ½ tsp salt