Rainbow winter dips & crudités

SERVES 10-12 PREP 45 mins plus cooling COOK 50 mins EASY V

150g baby carrots, halved lengthways 15 small radishes 6 baby cucumbers, halved lengthways breadsticks and crispbreads, to serve (optional)

For the roast butternut squash hummus 250g butternut squash, peeled and cut into 2cm chunks 4 large garlic cloves, in their skins

1 tsp cumin seeds

1 tsp ground coriander ½ tsp hot smoked paprika

2 tbsp rapeseed oil 200g can chickpeas, drained and rinsed 1 tbsp tahini

1 tsp coriander seeds, crushed

For the caramelised onion & chive dip 3 banana shallots, peeled and quartered lengthways

6 spring onions, trimmed

½ tbsp rapeseed oil 100g fat-free Greek yogurt

1 small garlic clove, finely grated

2 tbsp finely chopped chives

For the miso beetroot dip 3 cooked beetroot ½ tbsp brown rice miso paste

1 tbsp cashew butter 1 lime, juiced

1 tbsp fat-free natural yogurt

1/2 tbsp sesame seeds

1 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.

2 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. 3 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.

4 Serve the dips with the veg crudités and breadsticks and crispbreads, if you like.

GOOD TO KNOW healthy • folate • vit c • 2 of 5-a-day • gluten free PER SERVING (12) 112 kcals • fat 5g • saturates 1g • carbs 10g • sugars 5g • fibre 4g • protein 5g • salt 0.2g