Recipes — Dips

Ingredients: 1 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3-5 tablespoons lemon juice (depending on taste) 1 1/2 tablespoons tahini 2 cloves garlic, crushed 1/2 teaspoon salt 4 Tablespoons Liquid Gold Garlic Olive Oil 2 Tablespoons Liquid Gold Meyer Lemon Olive Oil Preparation: 10 mins Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of...

  ½ lb granny smith apples, peeled cored and diced about 1/4-inch ½ lb mango, peeled and diced about 1/4-inch 4 ounces red bell peppers , diced about 1/4-inch 4 ounces red onions , diced about 1/4-inch ¼ cup Liquid Gold Blood Orange EVOO 2 tablespoons fresh lime juice 1 tablespoon Liquid Gold Peach white balsamic vinegar 3 tablespoons fresh cilantro , chopped about 1/4-inch salt   Combine all ingredients in a bowl. Chill before serving.  

Ingredients  14 oz cooked black beans  4 Tbsp LG Pomegranate Balsamic  3 or 4 fresh basil leaves  1 clove of garlic  3 Tbsp LG mild to medium Extra Virgin Olive Oil  Crushed black pepper to taste  A small pinch of sea salt   Directions: Put ingredients in blender. Blend on low or medium until it has a smooth consistency. Enjoy this dip with vegetables, whole grain crackers, bread or flat bread. Add cayenne pepper for a spicy kick (optional).          

Makes 1 1/2 cups 2 ripe avocados 1/4 fine sea salt freshly ground black pepper 1/8 teaspoon ground cayenne pepper 2 tablespoons finely chopped onion 3 tablespoons finely chopped fresh cilantro 1 1/2 tablespoons (3/4oz) Liquid Gold Persian Lime Olive Oil 2 Tablespoons (1 ounce) fresh lime juice