These two-super quick and vibrant dips are perfect to snack on or enjoy as a healthy starter with gluten-free corn chips and a selection of vegetables, or try dolloped on a salad. The edamame dip is also good under a poached egg.
For the beetroot hummus
| 3 large | Beetroot, roasted until soft (Main) |
| 4 | Garlic cloves, chopped and cooked in 1 tsp oil to soften |
| 4 Tbsp | Tahini (Main) |
| 2 Tbsp | Lime juice |
For the edamame dip
| 400 g | Edamame beans, cooked (Main) |
| 1 | Avocado, chopped roughly (Main) |
| 2 Tbsp | Lime juice |
| ¼ cup | Chopped coriander |
| ¼ cup | Celery, chopped |
| 2 Tbsp | Sesame seeds, roasted |
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Directions
To make the beetroot hummus
Into a blender, place the beetroot, garlic, tahini, lime juice and blitz until smooth. Season with salt and pepper to taste.
To make the edamame dip
- Into the processor place the edamame beans, avocado, lime juice, 2 Tbsp coriander and 2 Tbsp celery, salt and pepper to taste.
- Serve in a bowl garnished with remaining celery, coriander and sesame seeds.
To serve
Serve the dips with corn chips, raw and cooked vegetables, bread and pita.
