Rainbow winter dips & crudités
- Preparation and cooking time
- plus cooling
- 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
For the roast butternut squash hummus
For the caramelised onion & chive dip
For the miso beetroot dip
- 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.