Is a party, a party if there is not at least one dip? It most likely can be, but to be certain add our Multi-layer Bean Dip.
Chickpea Burger
Once we resolved to eat more veggies on a daily basis, we needed alternatives to animal products. It was easy to gravitate and select a “veggie” burger from our local grocer, but the problem with these alternatives is, they try too hard to simulate animal flesh. This means that instead of enjoying the look, texture, flavours of vegetables, you end up with a highly processed, greasy veg-meat that does not seem much different from the animal-meat. To our credit, we avoided them and settled to eating most of our vegetables in a form nature presented them us or with little transformation. For special occasions, burgers can be fun. Why not healthy too? For this reasons we searched and add this burger recipe. It is not designed to have similar attributes to an animal-flesh-based burger, but to be a delicious alternative on its own.
Guacamole
This simplified recipe was designed to take one guacamole and make a quick and simple dip, or spread. Avocados are versatile because they freeze well. This means you can create a Guacamole base and refrigerate or freeze later use. As a precaution to avoid oxidation, we recommend you use lemon juice. Use the juice one whole lemon per avocado.
Hummus
Hummus is a traditional Middle Eastern dip made with chickpeas and tahini. Although, earlier versions of the dish may have used other beans. In Malta, a place that resists all types of changes, we make a similar dish called bigilla. This is an ancient dish made in a similar way to hummus except it uses fresh broad beans and does not use tahini paste.