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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

For the caramelised onion & chive dip

For the miso beetroot dip

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

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