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Three dips
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Impress your guests with a variety of flavorful dips.
Ingredients:
  • Toasted pita or flatbread, to serve
  • 1 large (about 250g) beetroot, stems trimmed, washed
  • 25g (1/3 cup) fresh breadcrumbs (made from day-old bread)
  • 60ml (1/4 cup) extra virgin olive oil
  • 3.00 garlic clove, finely chopped
  • 40.00 ml finely chopped fresh dill
  • 20.00 ml horseradish cream
  • Salt & freshly ground black pepper
  • 3 small (about 500g) carrots, peeled, finely chopped
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, halved, finely chopped
  • 2.50 gm ground cumin
  • 60ml (1/4 cup) fresh orange juice
  • 250g frozen broad beans, thawed, skins removed
  • 21.00 gm fresh lemon juice
  • 50g parmesan, finely grated
Instructions:
  • Cook beetroot in salted boiling water for 1 hour until tender. Let cool in cooking liquid for 30 minutes. Peel, chop, then blend beetroot with breadcrumbs, oil, garlic, dill, horseradish, and reserved liquid until smooth. Season with salt and pepper to taste.
  • While the carrots are steaming, sauté onions, garlic, and cumin in oil until fragrant and onions soften. Blend together steamed carrots, onion mixture, and orange juice until smooth. Season with salt and pepper, then allow to cool for 15 minutes before serving.
  • For the broad bean & parmesan dip: Boil broad beans in salted water for 3 minutes until tender. Drain. Blend beans, oil, garlic, and lemon juice until smooth. Season with salt and pepper. Stir in parmesan. Let cool for 15 minutes. Serve with bread.

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