dips

Guacamole

Guacamole

Made with fresh ingredients, spread it on pita, tortilla chips, or even for your favourite sandwich
#Dips #Healthy

Ingredients

  • 2 cups cilantro leaves
  • ¼ onion
  • 2 tablespoons fresh lime juice
  • 1 clove garlic
  • 1 medium jalapeno, stem removed
  • 1 serrano, stem removed
  • 1 teaspoon salt
  • 1 large fresh ripe avocado, pitted and peeled

Directions

  1. Add all ingredients EXCEPT avocado into your Ventray blender
  2. Using vegetable setting, blend until texture smooth into paste like texture
  3. Add in avocado, pulse a few times until evenly blended

Make This Recipe With

Savoury Pumpkin Hummus

Savoury Pumpkin Hummus

This pumpkin hummus recipe is completely vegan and taste great.
#Dip #Snack

Ingredients

  • 1 can (425g) of chickpeas drained
  • 1 cup pumpkin puree, alternative: sweet potato
  • 2 cloves of garlic
  • 1 tbsp fresh lemon juice
  • 1 tsp cumin
  • ¼ smoked paprika
  • ¼- ½ tsp coriander
  • ¼ tsp cayenne
  • 2-3 tbsp broth (or water)
  • sea salt to taste
  • 2 tbsp of Tahini paste 

Directions

  1. Drain the chickpeas, then add into Ventray blender along with pumpkin, garlic, lemon juice, cumin, paprika, coriander, and cayenne into your blender
  2. Blend until chickpeas turn into puree
  3. Add in broth and Tahini paste gradually while pulsing the mixture
  4. Add in lime and salt to taste

Make This Recipe With

Smoked Salmon Paté

Smoked Salmon Paté

Whizz up this salmon dip recipe in just under 10 minutes!
#Snack #Dip

Ingredients

  • 150g smoked salmon
  • 200g soft cream cheese
  • 1 tbsp crème fraiche
  • juice of half of a lemon
  • handful of dill and chives chopped
  • black pepper to taste
  • sea salt for seasoning
  • 1 tsp Dijon mustard (optional)

Directions

  1. Add cream cheese, crème fraiche, lemon juice, pepper, and mustard into Ventray blender, secure lid, blend using speed 3 for 2 minutes or until well blended
  2. Add smoked salmon, pulse a few times
  3. Stir in herbs, sea salt and pepper to taste
  4. Serve on toast, or crackers

Make This Recipe With

White Bean Hummus

White Bean Hummus

Switch the traditional chickpeas with white beans for a milder hummus.
#Dip #Snack

Ingredients

  • 1 can (15.8oz) white beans
  • 2 cloves of garlic
  • ½ cup tahini paste 
  • 1 tsp salt
  • ½ cup fresh lime juice
  • ½ chipotle pepper, seeds removed
  • ¼ cup fresh cilantro leaves
  • ½ tsp cumin (optional)

Directions

  1. Add white beans to Ventray blender, blend using speed 3 for 2-3 minutes
  2. Add in rest of the ingredients, blend until desired consistency reached
  3. Add in extra virgin olive oil if needed to reach a paste-like texture

Make This Recipe With

Moroccan Carrot Dip

Moroccan Carrot Dip

Serve with perfect dip with pita chips or flat bread.
#Snack 

Ingredients

  • 4 large carrots, peeled and chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Moroccan seasoning
  • 1 cup sour cream
  • salt and pepper to taste

  • ginger powder, white pepper, coriander, turmeric, cinnamon

Directions

Add roasted carrots, and all other ingredients into your Ventray blender

Oven Directions

  1. Preheat oven to 390°F, place carrots on a lined baking tray
  2. Drizzle with olive oil, sprinkle with Moroccan seasoning, toss until well mixed

Make This Recipe With

Nutty Beet Dip

Nutty Beet Dip

Super creamy roasted beet dip, perfect pair with warm breads and chips or as a veggie dip.
#Dip #Snack #Healthy

Ingredients

  • 6 medium beets trimmed
  • 2 small cloves of garlic, minced
  • 1 red chile pepper, seeded and minced,
  • 1 cup plain Greek Yogourt
  • 3 tbsp extra-virgin olive oil
  • 1 ½ tbsp. pure maple syrup
  • 1 tsp salt
  • ¼ cup roasted hazelnuts or cashews or walnuts
  • 2 tbsp goat cheese crumbled
  • 2 scallions sliced

Directions

  1. Peel roasted beets, cut into wedges, then transfer into Ventray blender
  2. Add all ingredients except goat cheese and scallions
  3. Blend using speed 5 for about 2-3 minutes
  4. Add in nuts, cheese, scallions, pulse for 1 minute or until well blended
  5. Season with salt and pepper to taste

Oven Directions

  1. Preheat oven to 360°F
  2. Put beets in small roasting pan, add about ¼ cup of water
  3. Cover with foil, bake for about 1hr or until tender, cool slightly

Make This Recipe With

Tuna Spread

Tuna Spread

This spread will make any bread or cracker taste better.
#Dip #Snack #Healthy

Ingredients

  • 2 cans of tuna (original or packed in olive oil)
  • 3 anchovy fillets
  • ½ stick unsalted butter
  • 1 handful capers
  • ½ stick unsalted butter
  • ½ tsp garlic powder (optional)
  • handful chopped parsley
  • 1 cup mayonnaise
  • freshly grounded black pepper and cayenne to taste

Directions

  1. Drain tuna, then roughly chop anchovy fillets
  2. Add all ingredients into Ventray blender (except parsley), blend at medium speed for about 2 minutes
  3. Use pulse function to finish up blending, until it reaches your preferred texture
  4. Add chopped parsley to garnish.

Make This Recipe With

Classic Hummus

Classic Hummus

Homemade classic restaurant-style hummus
#Snack #Dip

Ingredients

  • 540 ml (1 can) chickpeas, drained rinsed
  • 2 tbsp extra-virgin-olive-oil
  • 2 tbsp tahini
  • 4 tbsp fresh lemon juice
  • 2 small garlic chopped
  • ¼ cup broth or water
  • ½ tsp sea salt
  • 1 jalapeno chopped (optional)
  • paprika, fresh mint, parsley for taste

Directions

  1. Add in all liquid ingredients first (except broth/water)
  2. Then add in all dry ingredients into Ventray Blender, secure lid
  3. Start blending at speed 2, increase gradually to higher speed, use tamper to push down ingredients

Make This Recipe With

Homemade Hazelnut Spread

Homemade Hazelnut Spread

Better and fresher than Nutella. Spread this goodness on your croissants, toasts or waffles.
#Dip #Baking

Ingredients

  • 1½ cups roasted hazelnuts (skin removed)
  • ½ cup unsweetened almond milk
  • ¼ cup cacao powder
  • ¼ tsp sea salt
  • 1/3 cup pure maple syrup
  • 1 tbsp vanilla extract
  • 1 tbsp virgin coconut oil

Directions

  1. In Ventray blender, blend all ingredients using Dry grind mode for about 5 minutes.
  2. Scrap down size of the blender occasionally, blend until completely silky smooth
  3. Store hazelnut spread in airtight container, store up to a month in fridge

Make This Recipe With

Avocado Spread

Avocado Spread

Super easy and healthy, this makes a great base for egg sandwich or salmon sandwich.
#Dip #Snack

Ingredients

  • 1 ripe avocado peeled and cored
  • 1 tbsp lemon juice
  • 1 tsp coconut oil
  • ¼ tsp garlic powder
  • 1 tsp cilantro
  • salt to taste

Directions

  1. Add all ingredients into Ventray blender, secure lid
  2. Blend using speed 3 for 2-3 minutes or until well mixed.

Make This Recipe With