Feed my skin with Jette Saunders! Tzatziki & Roasted Capsicum Hummus.

Tzatziki & Roasted Capsicum Hummus 

Each dip yields approximately 6 servings

It can be so tricky to think of easy AND healthy snacks and lunches to take to work and school, and feeding our brains and our bodies is just so, so important. Below you will find a couple of easy and delicious dip recipes that you can dip crackers, carrot sticks, flat bread (you name it) into.

Greek yoghurt is a great source of protein and probiotics and tahini in the hummus is a source of selenium which is an antioxidant and lowers inflammation.



- 1 cup greek yoghurt (ideally go for pot set)

- 1 medium lebanese cucumber

- 3 cloves garlic, finely chopped

- 2 tbsp olive oil

- juice of 1/2 lemon

- 1 sprig of fresh dill, chopped

- pinch salt and pepper


  1. Grate the cucumber and strain in a fine strainer or cheesecloth.
  1. Transfer all ingredients into a mixing bowl and combine.
  1. Allow to sit for 1-2 hours in the fridge to allow the flavours to infuse before eating.
  1. Enjoy!

Roasted capsicum hummus 


- 1 x large red capsicum 

- 1 x 400g can chickpeas, drained

- 1/4 cup unhulled tahini

- 1/4 cup olive oil 

- juice of 1 lemon

- 2 cloves garlic, crushed

- 1 tsp smoked paprika

- pinch of salt and pepper


  1. Preheat the oven to 230 degrees celsius.
  1. Half the capsicum and remove seeds. Lay cut side down on a lined baking sheet and roast for 20 minutes or until skins are blackened.
  1. Add capsicums and all other ingredients to a blender or food processor and blend until smooth.
  1. Serve with a drizzle of olive oil and enjoy.