Full of plant-points as well as flavour, these dips are as at home at a party just as much as they are in a lunchbox. I like making one or two on a Sunday to have on hand throughout the week and I love trying them out in new meal combinations - they surprisingly go with so much. Most recently I enjoyed the beetroot dip with slow-cooked salmon and fluffy new potatoes.
I can’t tolerate garlic very well, so I’ve left it out of these dips. You could absolutely add in a clove or two, or sub in a splash of garlic-infused olive oil to each if you like. The roast carrot and sweet potato dip is the lower FODMAP of the three, if you have a gut on the sensitive side and are having to be mindful.
Roast Carrot and Sweet Potato Dip
Serves 4-6
Ingredients
1 small sweet potato (around 200g)
300g carrots
2 tablespoons olive oil, divided, plus extra for drizzling at the end
1⁄2 teaspoon chilli flakes, plus extra for sprinkling
1 teaspoon ground cumin
4 tablespoons tahini
2 tablespoons lemon juice
Salt and freshly ground black pepper
1 tablespoon zaatar
Method
Heat the oven to 200ºC/180ºC fan/gas mark 6. Cut the sweet potatoes and carrots into small chunks, then tip them out onto a baking tray.
Drizzle over 1 tablespoon of olive oil and sprinkle over the chilli flakes and cumin. Toss everything together and roast for 25-30 minutes, or until everything is soft and tender. Remove from the oven and leave to cool.
When cool, tip the sweet potatoes and carrots into the bowl of a food processor. Drizzle over another tablespoon of olive oil, the tahini and lemon juice and add a splash of water then blitz until almost smooth. Season to taste and add a splash of cold water, a little more oil or lemon juice to thin if needed.
Spoon the hummus into a serving bowl, drizzle with a little extra olive oil and sprinkle over the zaatar.
Pea, Feta and Mint
Serves 4-6
Ingredients
350g frozen peas
100g feta cheese
½ teaspoon chilli flakes
2 spring onions, roughly chopped
Small handful of fresh mint, chopped, plus extra to top
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Method
Tip the frozen peas into a pan of boiling salted water and cook for 2-3 minutes, or until tender. Drain well, then rinse with cold water to cool.
Tip the peas into the bowl of a food processor and add the feta, chilli flakes, spring onion and mint leaves. Drizzle over the lemon juice and extra-virgin olive oil, then blitz until almost smooth. Season to taste and add a splash of cold water, a little more oil or lemon juice to thin if needed.
Spoon the dip into a serving bowl, garnish with the remaining mint leaves and crack over a little more pepper before serving.
Beetroot, Lentil and Goats Cheese
Serves 4-6
Ingredients
1 teaspoon ground cumin
½ teaspoon fennel seeds
200g vacuum packed beetroot
1 tin of lentils, drained and rinsed
50g plain yogurt, plus extra to serve
100g goats’ cheese, plus 25g to top
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper
Small handful of parsley, roughly chopped
Method
Add the cumin and fennel seeds to a pan and place over a medium heat. Lightly toast for a few minutes until fragrant, then tip out into a bowl to cool.
Roughly chop the beetroot and add to the bowl of a food processor, along with the lentils, cooled spices, yogurt, 100g of the goat’s cheese, the extra-virgin olive oil and lemon juice. Blitz until almost smooth. Season to taste and add a splash of cold water, a little more oil or lemon juice to thin if needed.
Spoon the dip into a serving bowl and top with a swirl of yogurt. Crumble over the remaining 25g goat’s cheese and sprinkle over the chilli flakes and parsley.
Happy dipping!
