Three healthy, easy homemade dips

Dips are a great addition to cheese platters, share plates, lunches, snacks, dinners, most things actually. They can help encourage the consumption of extra vegetables, which is always a good thing, and if they are also made out of veggies then it's a double whammy in the right direction. They are also a great inclusion into children's diets, just perhaps cut out the garlic and don't add much salt and pepper. The best way to include healthy dips into your diet is to make them yourself, but don't worry homemade dips can be easy and healthy, and I'm here to show you how. Below are three easy, healthy and cheap dips to start including in your repertoire, a traffic light of dips if you will.  

Herby hummus - what you need: 

400g tin white beans, drained and rinsed 

1 clove garlic, finely sliced 

1 lemon, juiced

1 tablespoon apple cider vinegar

2 tablespoons tahini 

1 tablespoon olive oil

1/2 tablespoon miso paste (optional, but a nice addition if you have it)

1/2 cup thinly sliced basil (parsley would also be nice)

1/4 - 1/2 cup of water to help make a smooth, creamy consistency 

What you do: 

Add all of the ingredients to the blender, starting with a little bit of water. Blend until smooth and keep adding water, a small amount at a time, until you reach a desired consistency. Add salt and pepper to taste. 

Carrot dip - what you need: 

1 tablespoon olive oil

1 teaspoon cumin seeds

2 medium sized carrots, peeled and grated

3 heaped tablespoons greek yoghurt

salt and pepper to taste

What you do: 

Heat a frypan on medium heat, and add olive oil. Add the cumin seeds to the pan and stir until they start to sizzle. Add the carrot and cook until the carrot is soft and has turned lighter in colour. Take of heat, and transfer into a bowl to cool. Mix in greek yoghurt and add salt and pepper to taste. Serve and enjoy!  

Beetroot dip - what you need:   

250g cooked beetroot, or 2 medium beetroot, roughly sliced. You can roast or boil your own beetroot, or buy cooked beetroot in a packet.

1 lemon, juiced

1 tablespoon tahini

1 tablespoon greek yoghurt (omit if dairy free)

salt and pepper to taste  

What you do: 

Blend the beetroot, lemon juice and tahini until smooth. Transfer into a bowl and mix through yoghurt. Add salt and pepper to taste, and enjoy!  

Delicious served with veggies and crackers, or add to your favourite sandwich or salad.