{"id":1079,"date":"2011-08-02T11:36:23","date_gmt":"2011-08-02T11:36:23","guid":{"rendered":"http:\/\/www.embracingitall.com\/?p=1079"},"modified":"2011-08-02T11:36:23","modified_gmt":"2011-08-02T11:36:23","slug":"tangy-macadamia-dip","status":"publish","type":"post","link":"http:\/\/www.embracingitall.com\/?p=1079","title":{"rendered":"Tangy Macadamia Dip"},"content":{"rendered":"

I love making dips for quick and easy snacks to share or to take along to a party. \u00c2\u00a0I came up with this recipe last summer and made it again the other day to take to a candle party (the party plan kind), where I offered to bring a plate (with food on it of course!). \u00c2\u00a0It’s quick and easy to make. \u00c2\u00a0It’s vegan and non-dairy too.<\/p>\n

Ingredients:<\/strong><\/p>\n

100gm raw macadamia nuts, unsalted
\n1 carrot, coarsely chopped
\n1 tomato, coarsely chopped
\nLemon juice to taste, \u00c2\u00a0(I use about 1\/2 a lemon)
\n1\/4 tsp cummin
\nsalt to taste<\/p>\n

Method:<\/strong><\/p>\n

Add macadamia nuts to food processor along with the carrot and blend briefly. \u00c2\u00a0Add tomato, lemon juice, cummin and salt and blend until well combined. \u00c2\u00a0 Place into a dish and serve with your favourite crackers.<\/p>\n

Variations:<\/strong><\/p>\n