Hey guys! If you missed me making a few healthy dips and recipes on the PumpupHQ Snapchat on Friday last week, here are the recipes that I made! They are perfect for BBQ season and super healthy, so you don’t have to feel guilty about indulging in some yummy snacks! You guys already know my breakfast recipe, the Scrambled Tofu, because I’ve already blogged about it here on PumpUp, and on my own blog!
As for the other recipes, I filmed myself making traditional Greek Tzaziki and a Black bean and corn dip.
Traditional Greek Tzaziki
This is my all-time favourite dip to make, because it’s so easy to make, and so delicious! It’s creamy, full of garlic, and it’s perfect for those hot summer days where you just want to cool off with a light snack.
To make it, you will need
- 1 large tub of plain yogurt (1%, 2%, 3% MF)
- Half of one cucumber
- 2 to 3 garlic cloves
- Squirt of lemon juice
- Pinch of salt and pepper
To start, grab a bowl, a strainer/sieve, and a bunch of paper towels/paper coffee filters/cheese cloth (if you own one).
Line you’re your strainer/sieve with the paper towels or coffee filters, you’ll want about 4 to 5 layers so the yogurt doesn’t rip through. Place the whole yogurt container in it, and pop that into the fridge for 2 hours, or if you’ve really got time, overnight. This will strain out most of the water from your yogurt, leaving you with really creamy yogurt “cheese”. I was in a hurry this weekend so I just let it strain for 2h, but you can leave it for as long as you want.
Next, do the same with your cucumber! Cut your cucumber length-wise, scoop out all the seeds, then grate it finely with a cheese grater. Place all of the grated cucumber in a sieve lined with paper towels, or to save space, wrap your cucumber in paper towels, place it in a bowl, and put a something heavy over it to press the water out. Kind of like what you do with tofu.
Once the water has been extracted from both yogurt and cucumber, place them together in a large bowl. Chop up your garlic finely, and then stir it in with your lemon juice, salt and pepper. Mix until everything is combined!
Black bean and corn dip
This is another crowd pleaser, great for nacho night too!
You will need
- 1 can of black beans
- 1 cup of frozen corn kernels, thawed
- 1 tsp. of cumin
- Juice of one lemon
- Olive oil
- Dash of hot sauce
- Fresh coriander, chopped
- Salt and pepper to taste
In a large mixing bowl, mash your black beans with a potato masher, until they are pretty creamy. You can also do this in a food processor to save time, but I find that with a potato masher, it saves you dishes.
Once the beans are smooshed, mix in your hot sauce, olive oil, lemon juice, chopped coriander and your cumin. Stir until everything is combined. Mix in your corn kernels and salt and pepper, and there you have it!
Mixed Bean Salad
I also had a mixed bean salad I wanted to show you guys, but didn’t get the chance, so here it is now! It's one of my favourite salad recipes for BBQ season because it has a relatively neutral flavour and you can dress it up very easily with a few pantry staples!
For this bean salad you will need
- 1 to 2 cans of mixed beans, or dried beans that you soak over night
- 1 zucchini, chopped in bite size pieces
- 1 bell pepper, chopped in bite size pieces
- Handful of green beans, chopped into bite size pieces
- 1 tomato, cubed
- dried herbs: thyme, oregano, herbs de Provence
- fresh: rosemary
- splash of balsamic vinegar
- splash of olive oil
- pinch of salt and pepper
In a large pan on medium heat, sauté your zucchini, bell peppers and green beans until they are slightly grilled.
Transfer them into a big serving dish when done. Add in all the other ingredients.
Rinse and strain your beans and add them to the veggie mix. Drizzle the olive oil, balsamic vinegar, and sprinkle the herbs. Toss and it's ready to serve!
We've done another variation of this salad, but instead of using fresh rosemary, we went with parsley, which gives it a completely different but tastes just as amazing!