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RECIPES

Special to consume raw.
Crispier and softer in dipeos, salads,
Smoothies, soups and stews.

Carrot hummus dip

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INGREDIENTS
1 cup of carrots, cooked and chopped
1 can of chickpeas, drained
2 garlic cloves
2 tablespoons of lemon juice
2 tablespoons of tahini
2 tablespoons of olive oil
Salt and cumin to taste
METHOD
1. In a blender or food processor, blend the carrots, chickpeas, garlic, lemon juice, tahini and olive oil.
2. Process to a smooth and uniform mixture.
3. Add salt and cumin to taste and mix well.
4. Refrigerate for at least 1 hour before serving.
5. Serve with celery or carrot sticks.

Greek yogurt and Sapiorum celery dip

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INGREDIENTS
1 cup of natural Greek yoghurt
½ cup of finely chopped celery
1 tablespoon of lemon juice
1 teaspoon of grated lemon zest
1 tablespoon of chopped fresh dill
Salt and pepper to taste
METHOD
1. In a bowl, mix the Greek yogurt with the chopped celery, lemon juice, lemon zest and fresh dill.
2. Add salt and pepper to taste and mix well.
3. Refrigerate for at least 1 hour before serving.
4. Serve with celery or carrot sticks.

Avocado and carrot dip

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INGREDIENTS
1 ripe avocado
1 large carrot, grated
1 garlic clove, chopped
2 tablespoons of chopped fresh coriander
2 tablespoons of lime juice
Salt and pepper to taste
METHOD
1. In a bowl, crush the avocado until smooth.
2. Add the grated carrot, chopped garlic, fresh coriander and lime juice.
3. Mix well and season with salt and pepper to taste.
4. Refrigerate for at least 30 minutes before serving.
5. Serve with celery or carrot sticks.

Tomato salsa and Sapiorum celery dip

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INGREDIENTS
1 cup of tomato salsa
½ cup of finely chopped celery
1 teaspoon of hot sauce (optional)
1 teaspoon of chopped fresh coriander
Salt and pepper to taste
METHOD
1. In a bowl, mix the tomato salsa with the chopped celery, hot sauce (if desired) and fresh coriander.
2. Add salt and pepper to taste and mix well.
3. Refrigerate for at least 30 minutes before serving.
4. Serve with celery or carrot sticks.

Beetroot and coconut yogurt dip

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INGREDIENTS
1 cooked and peeled beetroot
1 cup of coconut yoghurt
1 tablespoon of honey
1 teaspoon of fresh ginger, grated
¼ cup of chopped walnuts
Salt and pepper to taste
METHOD
1. In a food processor, blend the cooked and peeled beetroot with the coconut yogurt, honey and grated ginger to a smooth mixture.
2. Add salt and pepper to taste and mix well.
3. Refrigerate for at least 1 hour so that the flavours combine.
4. Sprinkle the chopped walnuts on top before serving.
5. Serve with crudités of celery, carrot and cucumber.

Asparagus and goat’s cheese dip

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INGREDIENTS
1 bunch of fresh asparagus
100 g goat’s cheese
2 tablespoons of natural yogurt
1 tablespoon of chopped fresh basil
1 teaspoon of grated lemon zest
Salt and pepper to taste
METHOD
1. Steam the asparagus until tender, then cut them into small pieces.
2. In a bowl, mix the goat’s cheese with the natural yogurt, chopped basil and lemon zest.
3. Add the cooked and chopped asparagus to the goat’s cheese and yogurt mixture.
4. Mix well and season with salt and pepper to taste.
5. Refrigerate for at least 30 minutes before serving.
6. Serve with toasted flat bread or wholewheat crackers.

Dip de crema de queso y apio Sapiorum

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INGREDIENTS
1 cup of cream cheese
½ cup of finely chopped celery
2 tablespoons of chopped fresh spring onion
Salt and pepper to taste
METHOD
1. In a bowl, mix the cream cheese with the chopped celery and spring onion.
2. Add salt and pepper to taste and mix well.
3. Refrigerate for at least 30 minutes before serving.
4. Serve with celery or carrot sticks.

Blue cheese and celery dip

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INGREDIENTS
2 sticks of Sapiorum! Celery, chopped
100 g blue cheese, crumbled
½ cup of sour cream or crème fraîche
2 tablespoons of mayonnaise
1 tablespoon of lemon juice
Salt and pepper to taste
METHOD
1. Mix the blue cheese, sour cream, mayonnaise and lemon juice to a uniform mixture.
2. Stir the finely chopped Sapiorum! celery sticks into the mixture.
3. Refrigerate the dip for at least an hour before serving.
4. Serve this sauce as an accompaniment for chicken wings, chips or as a dip for vegetables.