Using fresh herbs is a great way to increase the flavor and nutrition of your food, without added calories or sodium. Try these recipes for healthy dips and spreads using fresh herbs from our friends at Greener Partners.
Hip Dip
- 16 oz. shelled edamame
- ¾ cup chopped cilantro
- 1 minced garlic clove
- ¼ -½ c cup olive oil
- ¼ cup lime juice
- 1-2 Tbs honey
- Sea salt to taste
Mix all ingredients in a food processor, blender, or with the back of a spoon. Add a little more olive oil or water until it’s spreadable. Serve with fresh carrots, other vegetables, or crackers for a delicious snack! Serves 12.
Pumpkin Seed Pesto
- ½ cup unsalted pumpkin seeds
- 2 cups packed fresh basil
- 2 cloves garlic
- ½ cup parmesan cheese
- ½ cup olive oil
- a pinch of salt
Combine all ingredients in a food processor. Pulse until a course paste forms and then season to taste with salt. Cover and chill until ready to use. Serve with crackers or bread, mixed with pasta or vegetables.
Cucumber Slices with Smoky Sunflower Seed PÂTÉ
- 1 cup raw sunflower seeds, soaked for at least 4 hours
- 1/3 cup water
- 1 medium clove garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- 1/8 to 1/4 teaspoon smoked paprika, to taste
- 2 tablespoons minced fresh dill
- 1/2 teaspoon sea salt or kosher salt + more to taste
Place sunflower seeds in a medium bowl or jar. Cover with 2 cups of water. Set aside and let soak for at least 4 hours, up to 24 hours.
Drain and rinse sunflower seeds. Add seeds to the pitcher of a high-speed blender or (preferred) a food processor fitted with the “S” blade. Add 1/3 cup water, garlic, lemon juice, 1/8 teaspoon smoked paprika, 2 tablespoons dill, and 1/2 teaspoon salt. Puree until smooth, 1-2 minutes. Taste and adjust seasonings if desired.
Set cucumber slices on a platter. Spoon pâté onto the cucumber slices. Garnish each slice with fresh dill and cherry tomatoes. Serve immediately.