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Rainbow winter dips & crudités served on a serving platter

Rainbow winter dips & crudités

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving (12)
NutrientUnit
kcal112
fat5g
saturates1g
carbs10g
sugars5g
fibre4g
protein5g
salt0.2g
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Ingredients

  • 150g baby carrots , halved lengthways
  • 15 small radishes
  • 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
  • 2 tbsp rapeseed oil
  • 200g can chickpeas , drained and rinsed
  • 1 tbsp tahini
  • 1 tsp coriander seeds , crushed

For the caramelised onion & chive dip

  • 3 banana shallots , peeled and quartered lengthways
  • 6 spring onions , trimmed
  •  ½ tbsp rapeseed oil
  • 100g fat-free Greek yogurt
  • 1 small garlic clove , finely 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 lime , juiced
  • 1 tbsp fat-free natural yogurt
  •  ½ tbsp sesame seeds

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.

Goes well with

Recipe from Good Food magazine, December 2019

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A star rating of 4 out of 5.2 ratings
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