Rainbow winter dips & crudités
Serves 10-12
Easy
Prep:
Cook:
plus cooling
Who says party food can't be healthy? Enjoy this selection of dips – featuring beetroot, butternut squash and caramelised onion – alongside veg crudités and breadsticks
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- 150g baby carrotshalved lengthways
- 15 small radishes
- 6 baby cucumbershalved lengthways
- breadsticksand crispbreads, to serve (optional)
For the roast butternut squash hummus
- 250g butternut squashpeeled and cut into 2cm chunks
- 4 large garlic clovesin their skins
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp hot smoked paprika
- 2 tbsp rapeseed oil
- 200g can chickpeasdrained and rinsed
- 1 tbsp tahini
- 1 tsp coriander seedscrushed
For the caramelised onion & chive dip
- 3 banana shallotspeeled and quartered lengthways
- 6 spring onionstrimmed
- ½ tbsp rapeseed oil
- 100g fat-free Greek yogurt
- 1 small garlic clovefinely grated
- 2 tbsp finely chopped chives
For the miso beetroot dip
- 3 cooked beetroot
- ½ tbsp brown rice miso paste
- 1 tbsp cashew butter
- 1 limejuiced
- 1 tbsp fat-free natural yogurt
- ½ tbsp sesame seeds
Nutrition: Per serving (12)
- kcal112
- fat5g
- saturates1g
- carbs10g
- sugars5g
- fibre4g
- protein5g
- salt0.2g
Method
step 1
To make the hummus, put the squash on a baking sheet and toss with the garlic, cumin, ground coriander, paprika and 1 tbsp oil. Roast at 180C/160C fan/gas 4 for 20 mins or until the squash is tender. Leave to cool. Put the squash in a food processor, add the garlic (squeezing the flesh out of the skins) along with the chickpeas and tahini, then blitz until smooth – loosen with 1 tbsp water if needed. Season. Mix the rest of the oil with the coriander seeds to drizzle over the hummus.
step 2
To make the onion dip, put the shallots and spring onions in a roasting tin and drizzle with the oil. Roast at 180C/160C fan/gas 4 for 25-30 mins or until golden and soft. Leave to cool, then blitz in a food processor with the yogurt, garlic and half the chives until smooth. Season. Serve sprinkled with the remaining chives.
step 3
For the beetroot dip, blitz everything in a food processor, except the yogurt and sesame seeds, until smooth. Swirl in the yogurt and sprinkle with the sesame seeds.
step 4
Serve the dips on a board with the veg crudités and breadsticks and crispbreads, if you like.
