The basic for every good Snack is a nice dip that you can have with it. Some of my favourites that are healthy and great for savoury snacks you find here. 

Ranch Greek Yoghurt 

• 1 cup plain non-fat Greek yogurt 
• 3/4 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon dried dill 
• 1/4 teaspoon kosher salt 
• 1/4 teaspoon Worcestershire sauce 
• 1/8 teaspoon cayenne pepper 
• Fresh chopped chives 

In a medium bowl, stir together all of the ingredients: Greek yogurt, garlic, onion, dill, salt, Worcestershire, and cayenne.  

Garnish with fresh chives and serve. 

Store in the fridge for up to 3 days. 

Hummus 

• 1 (400gr) can chickpeas or 250 grams cooked chickpeas 
• 60 ml fresh lemon juice 
• 60 ml well-stirred tahini 
• 1 small garlic clove, minced 
• 30 ml extra-virgin olive oil, plus more for serving 
• 1/2 teaspoon ground cumin 
• Salt to taste 
• 30 to 45 ml water or aquafaba 

Dash ground paprika or sumac, for serving 

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy. 

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.  

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.  

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika.  

Store in the fridge for up to 7 days. 

Spiced Butternut squash Dip 

• 450 pre-cut butternut squash 
• 1/2 garlic head, roasted 
• 1 can (400gr) chickpeas or 250 grams cooked chickpeas 
• 1/2 lime 
• 1 tbsp vinegar 
• 60gr harissa 
• 1/2 tsp coriander 
• salt and pepper 
• Oil 

Pre heat your oven to 400 degrees F. 

While your oven is preheating, line a baking tray with foil and place the butternut squash on it and sprinkle the butternut squash with a slight drizzle of oil.  

Take 1/2 a head of garlic (you can roast the whole head and use half of the roasted head of garlic or break it off and roast only half of it). Cut the ends off the garlic. Just sprinkle a bit of oil on the garlic, place it in a piece of foil and wrap the foil around it. You can place it on the same tray as the butternut squash is on. 

Place the tray with the butternut squash and the garlic in the oven for 30 minutes. 

Let garlic cool a bit so you can handle it and squeeze the roasted garlic out of the cut ends into a blender/ food processor. 

Add in the roasted butternut squash, harissa, chickpeas, lime, coriander, and vinegar and blend till well incorporated.   

Smoky Red Lentil Dip 

• 190g dried red lentils, rinsed 
• 450ml water, to cook the lentils 
• 2 Tablespoons olive oil 
• 1 Tablespoon lemon juice, freshly squeezed 
• 1 Tablespoon tomato paste 
• 2 cloves garlic, minced 
• 1 teaspoon ground cumin 
• 1 teaspoon smoked paprika 
• Salt and freshly ground pepper 

Place rinsed lentils in a medium saucepan and cover with 2 cups water. Cook on high heat, and when it starts boiling, reduce the heat to low, cover and cook until cooked through, about 10-15 minutes, until cooked through (time can vary depending on the lentils). Drain and cool for 15 minutes. 

Transfer to a food processor, add all the other ingredients and pulse a few times, until perfectly smooth. If the mixture is too thick, add water, 1 Tablespoon at a time, to blend into a creamy consistency.  

Whipped Feta 

• 8 ounces block quality feta, drained 
• 175gr Greek yogurt 
• 1 lemon zest 
• 2 tablespoon extra-virgin olive oil 
• 1 teaspoon red pepper flakes  
• 2 tablespoons chopped fresh mint 
• 2 tablespoons chopped fresh parsley 

In the bowl of a large food processor fitted with a blade, combine the feta, Greek yogurt and lemon zest. Blend, and while the processor is running, drizzle olive oil through the top opening, until the feta is whipped to a smooth mixture. 

Transfer the whipped feta to a serving plate. With the back of your spoon, smooth the top of the feta, making an indentation in the middle (or a “well”). Pour a bit of olive oil all over the feta, then top with the pepper, fresh herbs, and nuts. 

Guacamole 

• 2 ripe avocados 
• 1/4 teaspoon kosher salt 
• 1 tablespoon fresh lime or lemon juice 
• 2 to 4 tablespoons minced red onion or thinly sliced green onion 
• 2 tablespoons cilantro, finely chopped  
• Pinch freshly ground black pepper 
• 1/2 ripe tomato, chopped 

Cut the avocados in half. Remove the pit. Score the inside of the avocado with a blunt knife and scoop out the flesh with a 

spoon. Place in a bowl. 

Using a fork, roughly mash the avocado.  

Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper and tomato.  

These Recipes are great to combine with Vegetable sticks, Crackers, or for inside a Wrap or a sandwich