Ingredients:

For the hemp avocado dip:

• 1 mashed avocado

• sprinkle or hemp seed

• salt and pepper to taste

Mash the avocado and top with S&P + hemp seed

For the lemon cottage cheese dip:

• 1/2 cup of cottage cheese

• juice from 1/2 a lemon + zest

• salt and pepper to taste

mix or blend all ingredients until well combined

For the roasted red pepper hummus:

• 1 can of garbanzo beans

• Juice and zest of one lemon

• 2 tbs olive oil

• 1/4c Tahini (a nutty store bought spread made from sesame seeds – almost like a peanut butter!)

• 2 minced garlic clove 🧄

• dash of salt & pepper

• toppings: 1 roasted red pepper from a jar finely chopped w/ drizzle of jar oil

Soft boil the can of beans + liquid from the can for about 5 min until some of the liquid is absorbed (this is a crucial step for the creaminess!) Add beans to a high power blender and add remaining ingredients (except for toppings) Blend on high until very well combined (add more olive oil & lemon juice if it feels too thick) Add toppings

Directions: 

• Pair the prepped dips with crackers and fresh raw veggies and enjoy!