Guests often drop in unexpectedly over the holiday season and it’s good to be prepared with some nutritious savoury nibbles. You may easily put together a selection from the larder and fridge to serve with a drink or two. I love spiced almonds, kale chips served alongside cocktail stick skewers of green olives and sundried tomatoes and a bowl of hummus with flax crackers and vegetable crudités, present in colourful dishes and with festive napkins to complete the look!
- 10 cups of almonds, soaked overnight and dehydrated
- 10 tbspn tamari sauce
- 10 tbspn of onion granules
- Mix all the ingredients in a bowl and dehydrate at 115 for 12 hours or until crunchy (or bake in oven at Gas 1 or 50C for 8-12 hours until crisp and crunchy).
TIP: Make a big batch and store in an airtight container. Very yummy and you’ll want them again and again. If your dehydrator is full you may put these in the oven at lowest setting, I’ve tried this and it works well.
Recipe courtesy of Deb Durrant, www.deliciously-raw.co.uk
Raw Beetroot Hummus
- 2 cups chopped courgette/zucchini
- 1⁄2 cup chopped beetroot
- 1 small clove of garlic crushed
- 2 tbspn of olive oil
- 1 tspn cumin powder 1 tspn salt
- 1 cup raw tahini paste 1 cup lemon juice
- Put all the ingredients in a blender, except the tahini, blend until smooth and then add tahini. Blend for another minute. Taste and adjust seasoning
- Put into a bowl and garnish with paprika and olive oil.
- Place in the fridge for about an hour.
- Serve with flax crackers and crudités of carrots, cucumber, red bell peppers and celery.
TIP: Make a batch and have it ready in the fridge. Swap the beetroot for sundried tomatoes or more courgettes if you prefer plain hummus.