dip­ping in

Dips that are good for you? Yes, please! These whole­some veg­etable dips are per­fect for en­ter­tain­ing

donna hay - Fresh + Light - - Contents Issue 11 - Pho­tog­ra­phy BEN DEARNLEY styling AM­BER DE FLO­RIO

Sweet potato is a pow­er­house of nutri­tion, with ben­e­fits for your eyes, skin and more. It teams up with im­mu­nity-boost­ing sun­flower seeds in this gor­geous crowd-pleas­ing dip.

roasted cap­sicum and al­mond dip

2 red cap­sicum (bell peppers) (600g), roughly chopped 1 onion, chopped

1 ta­ble­spoon ex­tra vir­gin olive oil sea salt and cracked black pep­per

1 cup (160g) al­monds

1 clove gar­lic, crushed

1 ta­ble­spoon lemon juice

⅓ cup (80ml) wa­ter toasted al­monds, chopped, to serve blanched sugar snap peas, to serve Pre­heat oven to 200°C (400°F). Place the cap­sicum, onion, oil, salt and pep­per on a large oven tray lined with non-stick bak­ing pa­per. Cook for 15 min­utes, add the al­monds and cook for a fur­ther 10 min­utes or un­til the al­monds are toasted and the cap­sicum is soft­ened. Set aside to cool slightly.

Place the cap­sicum mix­ture, gar­lic, lemon juice, wa­ter, salt and pep­per in a food pro­ces­sor and process un­til smooth. Place in a serv­ing bowl, top with the chopped al­mond and serve with the sugar snap peas. MAKES 2 CUPS.

smoky cashew baba ghanoush

4 small egg­plants (aubergine) (1kg)

1 cup (150g) toasted cashews, plus ex­tra to serve 1 tea­spoon sea salt flakes

1 ta­ble­spoon lemon juice su­mac and mi­cro (baby) co­rian­der (cilantro), to serve pita chips, to serve Place the egg­plants di­rectly on the flame of a gas burner or the grill of a bar­be­cue and cook, turn­ing ev­ery 5 min­utes, for 20–25 min­utes or un­til charred and very soft. Place in a colan­der and set aside to drain and cool for 5 min­utes. Peel the charred skin away and dis­card.

Place the cashews, salt, lemon juice and three of the egg­plants in a food pro­ces­sor and process for 1–2 min­utes or un­til smooth and creamy. Place in a serv­ing bowl and top with re­main­ing eg­g­plant, su­mac, ex­tra cashews and co­rian­der. Serve with pita chips. MAKES 1¾ CUPS.

sweet potato, kaf­fir lime and sun­flower seed dip

500g sweet potato (ku­mara), peeled and chopped into 1cm pieces 3 cloves gar­lic, skin on

1 ta­ble­spoon ex­tra vir­gin olive oil sea salt and cracked black pep­per

½ cup (75g) sun­flower seeds, plus ex­tra to serve

2 kaf­fir lime leaves, stems re­moved, finely chopped

1 ta­ble­spoon lime juice

½ cup (125ml) wa­ter chilli flakes and Dutch car­rots, halved, to serve Pre­heat oven to 180°C (350°F). Place the sweet potato, gar­lic, oil, salt and pep­per on an oven tray lined with non-stick bak­ing pa­per and cook for 25–30 min­utes or un­til soft.

While the sweet potato is roast­ing, place the sun­flower seeds in a small bowl, cover with boil­ing wa­ter and set aside for 10 min­utes to soak. Drain well.

Place the sun­flower seeds in a food pro­ces­sor and process for 1–2 min­utes, scrap­ing down the sides, un­til finely chopped. Squeeze the gar­lic from the skins and add to the food pro­ces­sor with the sweet potato, kaf­fir lime leaves, lime juice, wa­ter and salt. Process for 1–2 min­utes, or un­til smooth.

Place in a serv­ing bowl and top with the chilli flakes and ex­tra sun­flower seeds. Serve with the car­rots. MAKES 2 CUPS

pepita and kale gua­camole

2 cups (50g) trimmed kale leaves

2 ta­ble­spoons lime juice

1 long green onion (scal­lion), chopped

1 cup co­rian­der (cilantro) leaves

1 av­o­cado

1 tea­spoon sea salt flakes cracked black pep­per

¾ cup (150g) pepi­tas (pump­kin seeds), toasted 1 ta­ble­spoon ex­tra vir­gin olive oil

1 long green chilli, thinly sliced baby cu­cum­bers (cukes), halved, to serve Place the kale in a medium bowl, cover with boil­ing wa­ter and set aside for 1 minute to soften. Drain well. Place the kale, lime juice, onion, co­rian­der, av­o­cado, salt, pep­per and ½ cup (100g) of the pepi­tas in a food pro­ces­sor and process un­til smooth.

Heat the oil in a small saucepan over medium heat, add the chilli and re­main­ing pepi­tas and cook for 1–2 min­utes or un­til lightly browned.

Place in a medium serv­ing bowl, top with the pepita and chilli mix­ture and serve with cu­cum­ber. MAKES 2 CUPS

roasted cap­sicum and al­mond dip

sweet potato, kaf­fir lime and sun­flower seed dip

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