Beetroot and eggplant dips with crudites

Cooking Vegetarian Beetroot and eggplant dips with crudites

Entertaining is made easy with these two delicious vegetarian dips.

Lables: Fish free Shellfish free
  1. Make beetroot and orange dip: Place beetroot in a food processor. Process until almost smooth. Add yoghurt, garlic, cumin, orange rind and chilli. Process until well combined. Season with salt and pepper. Remove to a bowl. Cover and refrigerate until serving.
  2. Make eggplant and chickpea dip: Preheat oven to 200°C. Line a baking tray with baking paper. Place eggplant on tray. Bake for 50 to 60 minutes or until soft. Remove from oven. Allow to cool slightly. Place chickpeas, garlic, tahini and oil in a food processor. Process until well combined. Peel eggplant. Roughly chop flesh. Add to chickpea mixture with lemon juice. Season with salt and pepper. Process until smooth. Remove to a bowl. Cover and refrigerate until serving.
  3. Arrange carrot, radish and celery: on a platter. Serve with dips, breadsticks and crackers.

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1 bunch Dutch carrots, scrubbed, trimmed
1 bunch radishes, scrubbed, trimmed
9 sticks celery, cut into 10cm-long sticks
125g packet grissini breadsticks
200g packet lavosh crackers
450g can baby beetroot, drained
1/3 cup Tamar Valley Greek Style Yoghurt
1 garlic clove, crushed
1/2 tsp ground cumin
1 tsp finely-grated orange rind
pinch chilli powder
1 eggplant, trimmed
400g can chickpeas, drained, rinsed
2 garlic cloves, chopped
2 tbsp tahini
2 tbsp olive oil
1/3 cup lemon juice

Adv

Autors
Preparation time
17
Cooking time
1:00
Difficulty
Easy
Serves
10 people
Method
Baking
Category
Vegetarian
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