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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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