These dips are very moreish, yet good for you. They are great served with crispy pita chips as nibbles, on crackers, or in a work lunchbox with leftover meat and salad. Or try warming up the hummus or bean dip and serving with roast meat and vegetables for a Middle Eastern-inspired meal.
Beetroot, mint and yoghurt dip
| 2 large | Beetroot, topped and tailed (Main) |
| 1 | Lemon, freshly juiced |
| 1 clove | Garlic, chopped |
| 1 tsp | Fennel seeds |
| 1 tsp | Coriander seeds |
| 1 tsp | Cumin seeds |
| 1 cup | Fresh mint (Main) |
| ½ cup | Plain unsweetened yoghurt, Greek (Main) |
Coriander hummus
| 390 g | Chickpeas, canned, drained (Main) |
| 1 Tbsp | Tahini paste |
| 1 bunch | Fresh coriander, roughly chopped |
| 1 clove | Garlic, chopped |
| 1 | Lemon, freshly juiced |
| 3 Tbsp | Extra virgin olive oil |
Roast red pepper and sun-dried tomato bean dip
| 400 g | Cannellini beans, canned, drained (Main) |
| 1 | Red capsicum, roasted |
| ¼ cup | Sun-dried tomatoes, chopped |
| 1 clove | Garlic, chopped |
| ½ tsp | Ground cumin |
Directions
Beetroot, mint and yoghurt dip
- Preheat oven to 180C. Wrap beetroot in tinfoil and bake for 35-40 minutes or until soft (when a skewer goes through without any resistance). Cool beetroot in the fridge, then rub off the skins and roughly chop.
- Blitz cold beetroot with lemon juice, garlic, spices and mint. Add yoghurt and pulse in a food processor a few times until just combined. Season with salt and pepper to taste.
Coriander hummus
Blitz all ingredients together in a food processor until well combined and season with salt and pepper to taste.
Roast pepper and sun- dried tomato bean dip
Blitz all ingredients together until well combined and season with salt and pepper to taste.
To serve
Either serve dips on individual plates, or in bowls as part of a shared meal. Drizzle over some extra virgin olive oil and sprinkle over 2-3 Tbsp pumpkin seeds, 2-3 Tbsp dukkah and 3 Tbsp parsley. Serve with warm or toasted pita bread, crackers or other fresh bread.
