Home
Recipes
Rainbow winter dips & crudités

Rainbow winter dips & crudités served on a serving platter

Rainbow winter dips & crudités

Name: Rainbow winter dips & crudités
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: Serves 10-12
Ingredients: 150g baby carrots halved lengthways; 15 small radishes; 6 baby cucumbers halved lengthways; breadsticks and crispbreads, to serve (optional); 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; 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; 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

Esther Clark

Save recipe

Serves 10-12

Easy

Prep: 45 mins

Cook: 50 mins

plus cooling

A star rating of 4 out of 5.2 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Turkey cobb salad

A star rating of 0 out of 5.0 ratings

Smoky veggie nachos

A star rating of 4.7 out of 5.10 ratings

Veggie platter

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

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.

Recipe from Good Food magazine, December 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now