Rainbow winter dips & crudités served on a serving platter

Rainbow winter dips & crudités

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(1 ratings)

Prep: 45 mins Cook: 50 mins plus cooling

Easy

Serves 10-12

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving (12)

  • kcal112
  • fat5g
  • saturates1g
  • carbs10g
  • sugars5g
  • fibre4g
  • protein5g
  • salt0.2g
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Ingredients

  • 150g baby carrots, halved lengthways
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 15 small radishes
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 6 baby cucumbers, halved lengthways
  • breadsticks and crispbreads, to serve (optional)

For the roast butternut squash hummus

  • 250g butternut squash, peeled and cut into 2cm chunks
  • 4 large garlic cloves, in their skins
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  •  ½ tsp hot smoked paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 200g can chickpeas, drained and rinsed
  • 1 tbsp tahini
    Tahini

    Tahini

    ta-hee-nee

    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 1 tsp coriander seeds, crushed

For the caramelised onion & chive dip

  • 3 banana shallots, peeled and quartered lengthways
  • 6 spring onions, trimmed
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  •  ½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 100g fat-free Greek yogurt
  • 1 small garlic clove, finely grated
  • 2 tbsp finely chopped chives

For the miso beetroot dip

  • 3 cooked beetroot
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  •  ½ tbsp brown rice miso paste
  • 1 tbsp cashew butter
  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp fat-free natural yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  •  ½ tbsp sesame seeds

Method

  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.

  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.

  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.

  4. Serve the dips on a board with the veg crudités and breadsticks and crispbreads, if you like.

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