Beetroot yoghurt dip, coriander hummus and roast capsicum bean dip
Beetroot yoghurt dip, coriander hummus and roast capsicum bean dip
Ingredients
Beetroot, mint and yoghurt dip
- 2 medium to large beetroot (top and tailed)
- 1 lemon (juiced)
- 1 clove garlic (chopped)
- teaspoon of each fennel, coriander and cumin seeds
- cup mint leaves
- ½ cup unsweetened thick Greek yoghurt
Coriander hummus
- 390 g can chickpeas (drained)
- tablespoon tahini paste
- large bunch coriander (roughly chopped)
- clove garlic (chopped)
- lemon (juiced)
- 2-3 tablespoons extra-virgin olive oil
Roast pepper and sundried tomato bean dip
- 400 g can white or cannellini beans (drained)
- roast red capsicum
- ¼ cup sun-dried tomatoes
- clove garlic (chopped)
- ½ teaspoon ground cumin
To serve
- 2-3 tablespoons pumpkin seeds (toasted)
- 2-3 tablespoons dukkah or za'atar
- 3 tablespoons parsley (chopped)
- extra-virgin olive oil drizzle
- warmed or toasted pita bread and/or vegetable crudités e.g. cucumber carrot, celery, capsicum or fennel sticks, baby radishes, beans
Instructions
- 1
Preheat oven to 180degC. Wrap beetroot in tinfoil and bake for 35-40 minutes or until soft (when a skewer goes through without any resistance). Cool beetroot in the fridge, then rub off the skins and roughly chop.
- 2
Blitz cold beetroot with lemon juice, garlic, spices and mint. Add yoghurt and pulse food processor a few times until just combined. Season with salt and pepper to taste.
- 3
Blitz all ingredients together in a food processor until well combined, adding a tablespoon or two of cold water if needed to loosen. Season with salt and pepper to taste.
- 4
Blitz all ingredients together until well combined, adding a tablespoon or two of cold water if needed to loosen. Season with salt and pepper to taste.
- 5
Either serve dips on individual plates, or in bowls as part of a shared meal. Drizzle over some extra virgin olive oil and sprinkle over pumpkin seeds, dukkah or za'atar, and parsley. Serve with warm or toasted bread and/or vegetable crudités.
