About Our Spreads

A refreshing pesto made from fresh basil, parsley, garlic, crushed almonds, and olive oil.  Compliment your pasta dishes with this rich dip or put it in sandwiches or salads.  May sauté on a pan for a dark under-layer for your dishes.  Also works well as a vegetable dip or for finger-foods.  Contains no cheese or dairy.

The Basil Pesto keeps for 1-2 months in the refrigerator; or, you may store in the freezer for longer.

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Cilantro Pesto is a traditional Afghani chutney made with a tangy spicy kick.  Crushed walnuts are used to replace oil in this dip.  Add this pesto to any dish to increase the heat.  One may also use the cilantro pesto for marinades, salads, pastas, or for cooking fish or chicken.  Works well in salsas, and as a dip for finger foods. 

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A smoked eggplant dip made with a subtle hint of olive-oil with a blend of tomatoes, garlic, curry and succulent spices.  May supplement the dip by melting cheese or throwing in some mushrooms or bell peppers.  May serve as a layer of lasagna or in other dishes or as a dip for finger-foods. 

The Eggplant Pesto keeps 2-3 weeks in the refrigerator; or, you may store in the freezer for longer.

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Everyone makes hummus, but not like this.  Packed with protein and made with a perfect blend of garlic, tahini, olive oil, lemon juice, and spices.  This makes a great breakfast, vegetable dip, or a side-dish at lunch time. 

The Hummus keeps 2-3 weeks in the refrigerator; or, you may store in the freezer for longer.

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The Lentil Curry is a high-protein dip used to compliment the Spinach and Pumpkin Bolanis mostly, but is actually good on all of them.  Made with red lentils and sautéed onions, the Lentil Curry makes a great addition to your own dishes.  Serve it warm and over brown rice.  You may also supplement the lentil curry by adding vegetables such as carrots, peas, string beans, cauliflower, etc.  Chicken or lamb is also recommended. 

The Lentil Curry keeps 2-3 weeks in the refrigerator; or, you may store in the freezer for longer. 

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Garlic Mint Cheese is a traditional Afghani yoghurt cheese prepared by straining the water out of a low-fat yoghurt and then adding a non-fat whey protein (instead of a cream) to make the dip creamy.  A generous helping of garlic is added along with subtle spices and herbs including mint.  Use this dip to cool the heat of spicy foods – serves as a great condiment to just about any meal.  Also works great as a vegetable dip for finger-foods, or a marinade. 

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This hummus is made with sun-dried tomatoes and no added oil.  Makes a high-protein breakfast, a side-dish for lunch, or a finger-food dip, and also goes well over a bagel or in sandwiches. 

The sun-dried tomato hummus keeps for 2-3 weeks in  the refrigerator; or, you may store in the freezer for longer.

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Sun-Dried Tomato Pesto is made from roasted sun-dried tomatoes, garlic, unique spices, and a subtle hint of olive oil.  Serves as an excellent supplement to the Spinach, Potato, and Lentil Bolanis.  Makes a great pasta sauce, pizza sauce, on sandwiches, as a dip for finger-foods, and even scrambled eggs.  May enhance this dip with green bell peppers, black olives, and ground beef.        

The Sun-Dried Tomato Pesto keeps 2-3 weeks in the refrigerator; or, you may store in the freezer for longer.

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