Dip with GM-Free Cold Pressed Canola Oil

Quick and easy dip ideas

Roast peeled pumpkin or sweet potato portions drizzled with Garlic infused oil until soft. Mash in a bowl and add roughly chopped unsalted cashew nuts and coriander. Season to taste for a chunky flavoursome dip.

Drain and rinse a tin of white cannellini beans. Blend in a food processor with chopped mint and parsley, Garlic infused oil, Lemon infused oil, salt and cracked black pepper. Add a little water to thin if necessary.

Roast portions of beetroot drizzled with Cumin infused oil. Allow to cool a little and then blitz in a food processor. Add Greek-style yoghurt, salt and Garlic infused oil to taste. 

Chunky rocket and cashew dip is easy to whizz up in a food processor as you would for basil pesto. Blitz leaves and Garlic and Lemon infused oils first, followed by roasted and salted cashews second. Season to taste with salt and cracked pepper. Add grated parmesan cheese if desired.

Basil Pesto

• 1 cup well packed basil leaves 
• ¼ cup Hill Farm Preserves Canola Oil 
• ¼ cup Hill Farm Preserves Garlic Infused Canola Oil  
• 30g pine nuts 
• Salt 
• 60g fresh grated parmesan cheese 
• Splash of Hill Farm Preserves Lemon Infused Canola Oil (optional) 

In a food processor, blend basil, oil, pine nuts and salt until smooth. Add cheese and blitz until combined. Add Lemon infused oil to finish if desired.

Hummus

• 1 x 400g can chickpeas (drained and rinsed) 
• 2 tablespoons Hill Farm Preserves Cumin Infused Canola Oil 
• 2 tablespoons Hill Farm Preserves Garlic Infused Canola Oil 
• Juice of 1 lemon (or substitute Hill Farm Preserves Lemon Infused Canola Oil) 
• 2 tablespoons tahini 
• 1 tablespoon natural yoghurt 
• Lavosh or pita chips to serve 
• Pinch of sea salt flakes