Rainbow winter dips & crudités
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 10-12
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.
