take a dip

Eat­ing the rain­bow is eas­ier than ever with these vi­brant vegetable dips. Rich, de­li­cious and sim­ple to pre­pare, they make the most of the good­ness of beau­ti­ful fresh pro­duce.

donna hay - Fresh + Light - - Contents - pho­tog­ra­phy CHRIS COURT styling AM­BER DE FLORIO

Gor­geous veg­eta­bles take cen­trestage in a range of stun­ning dips per­fect for en­ter­tain­ing or light meals

roasted beetroot and gar­lic dip with spicy seed top­ping

450g beetroot, peeled and roughly chopped

1 red onion, roughly chopped

2 tea­spoons sumac

4 cloves gar­lic, skin on

1 ta­ble­spoon ex­tra vir­gin olive oil, plus ex­tra to serve sea salt and cracked black pep­per

⅓ cup (80ml) water

400g can can­nellini (white) beans, rinsed and drained 1 ta­ble­spoon lime juice heir­loom baby car­rots, to serve spicy seed top­ping 2 ta­ble­spoons sun­flower seeds 1 ta­ble­spoon cur­rants 1 ta­ble­spoon pine nuts

1 bird­s­eye chilli, thinly sliced 2 tea­spoons ex­tra vir­gin olive oil Pre­heat oven to 200°C (400°F). Place the beetroot, onion, sumac, gar­lic, oil, salt and pep­per on a large oven tray lined with non-stick bak­ing pa­per and toss to com­bine. Cook for 30–35 min­utes or un­til the beetroot is ten­der. Set aside to cool slightly.

Squeeze the gar­lic cloves from their skins into a food pro­ces­sor. Add the beetroot, onion, water, beans, lime juice, salt and pep­per and process un­til smooth. Trans­fer to a medium serv­ing bowl.

To make the spicy seed top­ping, place the sun­flower seeds, cur­rants, pine nuts, chilli, oil, salt and pep­per on a sep­a­rate oven tray and toss to com­bine. Cook for 5 min­utes or un­til golden. Top the dip with the seeds and ex­tra oil and serve with the car­rots. MAKES 2 CUPS.

cumin-roasted carrot and yo­ghurt dip

800g car­rots, peeled and roughly chopped

5 cloves gar­lic, skin on

1 tea­spoon ground cumin seeds

1 ta­ble­spoon ex­tra vir­gin olive oil, plus ex­tra to serve sea salt and cracked black pep­per

⅓ cup (95g) nat­u­ral Greek-style (thick) yo­ghurt, plus ex­tra to serve 1 ta­ble­spoon za'atar en­dive leaves and radishes, to serve Pre­heat oven to 200°C (400°F). Place the carrot, gar­lic, cumin, oil, salt and pep­per on a large oven tray lined with non-stick bak­ing pa­per. Cook for 30 min­utes or un­til carrot is ten­der. Set aside to cool slightly.

Squeeze the gar­lic cloves from their skins into a food pro­ces­sor. Add the carrot and yo­ghurt and process un­til smooth.

Trans­fer to a medium serv­ing bowl and top with the ex­tra yo­ghurt and ex­tra oil. Sprin­kle with the za'atar and serve with en­dive and radishes. MAKES 2 CUPS.

ROASTED veg­eta­bles make the ideal base for these invit­ing dips. Per­fect for en­ter­tain­ing, the trick to mak­ing them beau­ti­ful for guests is a GEN­ER­OUS sprin­kle of crispy seeds or crumbly cheese.

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