RECIPE

Beetroot yoghurt dip, coriander hummus and roast capsicum bean dip

Serves: 6-8, makes 2 cups of each dip
Prep: 10-15 minutes
Cooks In: 30-35 minutes to bake the beetroot

Beetroot yoghurt dip, coriander hummus and roast capsicum bean dip

Everyone loves dip! These mezze-style dips are very moreish, and full of goodness. They are great served with crispy pita chips or vegetable crudités as nibbles, or in a work lunch box with leftover meat and salad.

Or you could try warming up the hummus or bean dip and serving with some nice roast meat and vegetables and a sprinkling of dukkah for a Middle-Eastern inspired meal. These dips would be great along side my Mediterranean antipasti platter for a casual meal, or when entertaining friends! Make crudities for these dips from carrot, celery and capsicum for an extra-healthy and very tasty snack.

Ingredients

Print Recipe

Beetroot, mint and yoghurt dip

  • beetroot 2 medium to large, top and tailed
  • lemon juice of 1
  • garlic 1 clove, chopped
  • fennel, coriander and cumin seeds 1 teaspoon of each
  • mint leaves 1 cup
  • unsweetened thick Greek yoguhrt ½ cup

Coriander hummus

  • chickpeas 1 x 390g can, drained
  • tahini paste 1 tablespoon
  • coriander 1 large bunch, roughly chopped
  • garlic 1 clove, chopped
  • lemon juice of 1
  • extra-virgin olive oil 2-3 tablesoons

Roast pepper and sundried tomato bean dip

  • white or cannellini beans 1 x 400g can, drained
  • roast red capsicum 1
  • sun-dried tomatoes ¼ cup chopped
  • garlic 1 clove, chopped
  • ground cumin ½ teaspoon

To serve

  • pumpkin seeds 2-3 tablespoons, toasted
  • dukkah or za'atar 2-3 tablespoons
  • parsley 3 tablespoons, chopped
  • extra-virgin olive oil drizzle
  • warmed or toasted pita bread and/or vegetable crudités e.g. cucumber, carrot, celery, capsicum or fennel sticks, baby radishes, beans

Method

To make the beetroot dip, preheat oven to 180degC. 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 food processor a few times until just combined. Season with salt and pepper to taste.

To make the coriander hummus, blitz all ingredients together in a food processor until well combined, adding a tablespoon or two of cold water if needed to loosen. Season with salt and pepper to taste.

To make the roast red pepper and tomato bean dip, blitz all ingredients together until well combined, adding a tablespoon or two of cold water if needed to loosen. Season with salt and pepper to taste.

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 pumpkin seeds, dukkah or za’atar, and parsley. Serve with warm or toasted bread and/or vegetable crudités.

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