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Making dips from scratch is a simple and fun way to add a special homemade touch when entertaining. You will find a selection of easy-to-make dips in The Food Book (pp. 176-181) including recipes suitable for vegans such as the roasted eggplant dip (p. 181), the carrot and cumin dip (p.180), for coeliacs and for people that are allergic to peanuts there is the roasted capsicum dip (p.179).

Chickpeas are an excellent base for dips—they are high in protein and fibre and complement a range of ingredients. A favourite of ours is the beetroot hummus. Here’s a recipe so you can try it at home.

Beetroot hummus dip

Ingredients

  • 1 can chickpeas, drained
  • 150 grams beetroot, cooked and chopped
  • 1 clove garlic
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • I teaspoon cumin
  • 1 tablespoon fresh mint, chopped
  • 2-3 teaspoons water

Method
Place the ingredients into a food processor and process until smooth. To adjust the consistency of the dip, add in more water as desired.

The dip can be made a couple of days in advance and its lovely colour is certain to appeal to your guests. Drizzle with a little olive oil prior to serving with crackers, carrot and celery sticks.

Check out the many tasty dip recipes in The Food Book – there is sure to be one there that will tickle your fancy. With an array of vegetables in season, now is the time to get out your food processor and makes some simple, tasty starters!

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Spring has certainly sprung, and with it a new season of fruit and vegetables. One such vegetable is the beetroot; with its firm, rich, naturally sweet, maroon-red roots and its lusciously green leaves it is a versatile, healthy and delicious vegetable. Beetroots are a good source of fibre, folate and vitamin C and it can be cooked in a variety of ways such as roasted, grilled, boiled or baked. They can even be served grated raw in salads and that’s just the roots! Did you know that the leaves of beetroots are also edible? You can use them in salads or stir-fries. But one of my favourite ways to use a beetroot is as a dip.

Here is a recipe for a delicious beetroot dip, so get in while they’re still in season; eating foods in season has lots of benefits in terms of health and nutrition, budget and environment.

beetroot dip

Roasted beetroot dip

Ingredients

  • 2 large beetroots, washed and trimmed
  • 1/3 cup chopped mint
  • 1 clove garlic, crushed
  • zest of 1 lemon
  • 1 teaspoon cumin
  • ¾ cup Greek yoghurt
  • salt and pepper

Method

  1. Wrap each beetroot individually in foil and bake in the oven at 200°C for 40–60 minutes, until tender. When beetroots have cooled, peel and chop roughly.
  2. Place beetroot mint, garlic, lemon juice and spice into food processor and process until smooth.
  3. Place in a bowl and fold in yoghurt and season to taste.
  4. Season dip with salt and pepper and serve with dry biscuits and chopped vegetables.

Three of our tips when making this recipe are:

  1. If running short on time, use drained, canned beetroot (although we do recommend using fresh beetroots)
  2. Other flavours that go well with beetroot include allspice, bay leaf, cloves, chives, dill, garlic, mustard seed, thyme, and citrus.
  3. To avoid staining your hands, wear rubber gloves when handling beetroots.

What ways can you include beetroot in your diet this spring?