Nutrition and extra info
Nutrition: Per serving (12)
Ingredients
Carrot
ka-rot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
Radish
rad-ish
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
For the roast butternut squash hummus
Paprika
pa-preek-ah
A spice that’s central to Hungarian cuisine, paprika is made by drying a particular type of…
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Tahini
ta-hee-nee
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
For the caramelised onion & chive dip
Spring onion
sp-ring un-yun
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
For the miso beetroot dip
Beetroot
beat-root
A favourite in 1970’s British salads (served cooked and pickled in vinegar), beetroot is a…
Lime
ly-m
The same shape, but smaller than…
Yogurt
yog-ert
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
Method
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.
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.
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.
Serve the dips on a board with the veg crudités and breadsticks and crispbreads, if you like.
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