Guacamole Dip

1 large avocado

1-2T lemon or lime juice

1 clove garlic

3/4 t salt

Blend altogether until smooth and creamy

Sweet Potato Dip

550g sweet potato (one large sweet potato)

2 T olive oil

3 T tahini paste (hulled)

3 T lemon or lime juice

1 t apple cider vinegar

2 cloves garlic

1 t salt

1/4 t paprika

1/4 t ground cumin

1/4 - 1/2 C water

Chop sweet potato in 5 cm chunks, add olive oil and sprinkle of salt, roast in the oven at 180 degrees C for 30 mins, until soft. Allow to cool.

Add all ingredients to a food processor or blender, except the water. Blend altogether until well combined. Slowly add water and continue blending to get the desired consistency. You may need to add more water.

Serve two dips with finely sliced cucumber, carrot, celery, capsicum, snow peas, green beans, and rice crackers. Use whatever veges you have on hand. Sometimes I use leftover roasted potato and sweet potato. Have fun with this.