‘Low-Calorie Dip Trio: Easy & Delicious!
Looking for healthy, flavour-packed snack ideas that won’t derail your goals? These three low-calorie dip recipes—Sun-Dried Tomato Hummus, Baba Ghanoush, and Green Pea & Mint Dip—are here to save the day! Each dip is loaded with wholesome ingredients like healthy fats, fibre, and plant-based protein, making them perfect for a quick snack, a light lunch, or even as an appetiser for your next gathering. Pair these delicious dips with fresh veggie sticks like celery, carrots, or cucumber, whole-grain crackers, pita bread, or even baked tortilla chips for a satisfying, guilt-free treat. Whether you’re meal-prepping or entertaining, these dips are easy to make, incredibly versatile, and packed with nutrients to keep you feeling energised. Let’s dive in—literally!
Sundried Tomato Hummus
Ingredients
- 250 g chickpeas drained
- 1/4 cup (45g) sundried tomatoes in oil
- 1 clove garlic
- 1/2 lemon juiced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 cup water
Instructions
- Add all the ingredients, except for the water, into a food processor and blend until creamy, stopping once to scrape down the sides.
- Check for texture and consistency and add water as necessary.
- Serve with raw veggies, crackers, or chips.
Nutrition
Baba Ghanoush
Ingredients
- 2 medium eggplant
- 2 cloves garlic crushed
- 1 lemon juiced
- 4 tbsp tahini
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- smoked paprika
- 1 tbsp chopped parsley
Instructions
- Preheat the oven to 230°C (450°F). Line a large baking tray with baking paper.
- Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them on the prepared tray with the halved sides down, roasting them for 35-40 minutes until the flesh is very tender.
- Once the eggplants are cooked, set them aside to cool, then scoop out the flesh with a spoon, discarding the skin.
- Place the flesh in a sieve and leave for a bit (the longer, the better) to allow all the excess liquid to drain away.
- Place the flesh in a bowl, add the garlic, lemon juice, tahini, olive oil, and cumin. Mash everything with a fork, and continue stirring and mashing until the mixture is creamy—season to taste with salt.
- Transfer to a serving bowl and sprinkle with smoked paprika and chopped parsley to garnish.
Nutrition
Green Pea & Mint Dip
Ingredients
- 250 g frozen green peas
- 1 clove garlic
- 2 tbsp lemon juice
- 1/2 avocado
- 2-3 sprigs fresh mint leaves
Instructions
- Place frozen peas in a bowl and cover with boiling water. Let them stand for a few minutes until defrosted, then drain and transfer to a food processor or high speed blender.
- Add in the garlic, lemon juice, avocado, mint leaves, and season with salt and pepper. Blend until smooth. Add 1-2 tbsp. of cold water if the dip is too thick. Taste and adjust seasoning to your taste.
- Serve as a dip with fresh vegetables, crisps, crackers or pita.
Nutrition
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