These dips make the perfect party food! They’re begging to be shared. Whizz them up and serve with your favorite seasonal veg, pita breads or veggie chips and tuck in. They’re all delicious!

The recipes are part of the ResetEatClean series – created by a nutritionist to offer you a really simple way eat well. These make great snacks too – the Cilantro Pistachio Pesto and Red Pepper Hummus keep well in the fridge, so you can snack on it throughout the week, or use it to make a really quick pasta for dinner. Tons of options to enjoy!

Red Pepper Hummus

ingredients: 

• 1 can white beans (cannellini beans) or ⅔ cup dried beans, soaked overnight and boiled
• 1 large red pepper
• 2-3 tbsp. of extra virgin olive oil
• Juice of one lime
• 5 basil leaves

directions:

Blend all the ingredients until smooth. Add salt and paprika to taste.

Cilantro Pistachio Pesto

ingredients:

• 2.5 cups cilantro leaves
• 1 cup pistachios
• 2 large garlic cloves
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice 1/2 teaspoon salt

directions:

Blend all the ingredients until smooth.

Aubergine and Tahini

ingredients:

• 2 large aubergines
• 1 Tbsp tahini paste
• 1 garlic clove, crushed
• 1 Tbsp lime juice
• 1/2 tsp cumin
• 1/4 cup ground almonds
• 2 Tbsp olive oil
• 1/2 pomegranate
• 2 Tbsp fresh mint leaves
• salt & pepper to taste

directions:

Preheat the oven to 180C. Prick the aubergines and bake for 20- 30 minutes until soft. Split in half and remove all the flesh. Grind the almonds. Put all the ingredients, except the olive oil, into a food processor and blitz until smooth. Drizzle with olive oil and dress with pomegranates.