Falafel Hummus Dip

Are you ready for a new flavor of hummus? Try out our falafel hummus dip! We accidentally discovered this dip when we were coming up with our recipe for baked falafel. If you love hummus, you need to give this recipe a try!

Falafel Hummus Dip

  • Servings: 8–10
  • Time: 10–15 minutes
  • Difficulty: Easy
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Ingredients:

  • 2 cans chickpeas (455 g each), drained and rinsed
  • 2 cloves garlic
  • 1/2 red onion, roughly chopped
  • 1/2 cup (8–10 g) fresh cilantro leaves
  • 1/2 cup (20 g) fresh parsley
  • Pinch of cayenne pepper
  • 1/2 tsp. (3 g) kosher salt
  • 3 drops lemon essential oil
  • 2 drops cumin essential oil
  • 2 drops coriander essential oil
  • 1 drop black pepper essential oil

Instructions:

  1. Put everything except the chickpeas in a food processor, and pulse until well blended. Dump out mixture into a bowl.
  2. Add chickpeas to the food processor (you can do this in batches if needed), and blend until smooth.
  3. Add blended chickpeas to the onion mixture, and stir until well combined.
  4. Serve with toasted pita triangles or vegetable sticks.

Carrot-Cardamom Dip

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Carrot-Cardamom Dip

  • Servings: Yield=2 cups (480 ml)
  • Time: 15 minutes active
  • Difficulty: Easy
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Ingredients:

  • 1 Tbsp. (15 ml) extra virgin olive oil, plus more for serving
  • 2 garlic cloves, minced
  • 1 toothpick cardamom essential oil, or to taste (up to 2 drops)*
  • 1 cup (100 g) coarsely grated carrot
  • 1 cup (225 g) plain greek yogurt
  • Kosher salt
  • Pepper
  • Dukkah or toasted sesame seeds for garnish
  • Toasted pita triangles for serving

Instructions:

  1. In a small skillet, heat the olive oil.
  2. Add the garlic, and cook over low heat, stirring, until fragrant.
  3. Remove from heat.
  4. Let cool, and stir in cardamom oil.
  5. Add the carrot and yogurt, and season with salt and pepper.
  6. Drizzle with olive oil, top with dukkah or toasted sesame seeds, and serve with pita triangles.

*Note: We found that the cardamom oil can be overpowering. Start with a toothpick of cardamom swirled into the dip, and continue adding to taste.

Recipe submitted by Debra Allen on Facebook.

Essential Oil–Infused Italian Dipping Oil

Treat your guests well at your dinner party with this classic Italian appetizer—now infused with essential oils! Aside from the amazing flavor these oils bring to this dish, they also provide added health benefits.

This appetizer also makes a great refreshment at an essential oil class! Just pre-slice the bread, and add the essential oils to the olive oil; then allow your guests to add a little olive oil, balsamic vinegar, and other additions to condiment cups to accompany their slice of bread.

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Essential Oil–Infused Italian Dipping Oil

  • Servings: 4–8
  • Time: 2–5 minutes active; 1 hour inactive
  • Difficulty: Easy
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Ingredients:

  • 1/2 cup (120 ml) olive oil
  • 2 Tbsp. (30 ml) balsamic vinegar
  • 1 drop basil essential oil
  • 1 drop oregano essential oil
  • 1 drop rosemary essential oil
  • 1 drop thyme essential oil
  • Optional additions: crushed garlic, crushed red pepper flakes, grated parmesan cheese

Instructions:

  1. Combine all ingredients in a glass dish.
  2. Let sit for 1 hour to allow the flavors to blend.
  3. Dip french bread or sourdough bread in the Italian Dipping Oil, and enjoy!

Lemon Essential Oil Fruit Dip

Add this refreshing lemon essential oil fruit dip to your weekend barbeque for a delicious side anyone will enjoy!

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Lemon Essential Oil Fruit Dip

  • Time: 10 minutes active
  • Difficulty: Easy
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Ingredients:

  • 1 package (8 oz.) cream cheese, softened
  • 1 cup (8 oz.) sour cream
  • 1/3 cup sugar
  • 2 tsp. vanilla extract
  • 3–4 drops of lemon essential oil

Instructions:

  1. Mix together cream cheese, sour cream, sugar, vanilla, and lemon essential oil with an electric hand mixer until smooth.
  2. Serve with your choice of fresh fruits (we used bananas, strawberries, and blueberries threaded on shish kebab sticks!).