We are coming into the holiday seasons – aka a month of a whole lot of entertaining so I like to make some delicious healthy treats for my usual cheese platters.
But dips are just for entertaining OR cheese platters. They are a great sensory experience for your kids. No only do they provide great colour and a different texture to their plates it also provides a different ‘action’ for finger food! So here are my favourite three dips this summer – which all provide another serve of veg or legumes as well!
Pumpkin White Bean Hummus
Make your own buckwheat crackers to accompany these amazing creamy dip!
Pumpkin White Bean Hummus
Ingredients
- 400 g white beans
- 400 g butternut pumpkin roasted
- 2 tsp cumin
- 2 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 200C. Spread the cubed pumpkin over a tray. Roast in the oven for 30mins and then allow to cool slightly.
- Place all the ingredients in the bowl of a food processor or blender and blend on high for 2-3mins until smooth. Top with a little olive oil and hemp seeds.
Fresh Beetroot Dip
Serve it up with fresh veggies of your choosing, or slathered on toast and topped with an egg.
Fresh Beetroot Dip
Ingredients
- 3 large beetroots
- 2 tsp cumin
- 1 tsp corriander
- 3/4 cup Greek yoghurt
- 1/4 cup mint leaves
- 1/4 tsp salt
Instructions
- Place the beetroots in a saucepan and cover with water. Bring to the boil for 30mins. Remove from the water and allow to cool for 5mins, then use paper towel to rub the skin off the beetroot. Place the beetroot and remaining ingredients into the bowl of a food processor and blend on high for 2-3min until smooth.
Classic Hummus
Serve them up with the incredible zaartar pita chips for something extra delicious!
Hummus With crispy Pita chips
Ingredients
- 1 x 400g can Chickpeas
- 1 tbsp tahini
- 1 clove garlic crushed
- ¼ cup olive oil
- Juice of ½ lemon
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper
Pita chips:
- 2 large pitas
- 1 tbsp zaatar seasoning*
- Spray cooking oil
Instructions
- Drain the chickpeas and pour them into a saucepan. Top with water until chickpeas are covered. Bring the chickpeas to a boil and then reduce to a simmer for 10mins. This step is optional, but makes for the creamiest hummus!
- Drain the chickpeas through a colander with a jug beneath it to capture ½ cup of the cooking water.
- Add your chickpeas, tahini, and cooking water to the food processor. Processes for 1min until smooth and then add in remaining ingredients and process on high for 2mins until creamy!
- Serve with crunch pita chips.
To prepare the pita chips:
- Preheat the oven to 170Lightly spray the pita breads with spray oil and then sprinkle with zaartar. Bake in the pita chips straight on the wire oven wracks for 7-10min until golden and crunchy. Allow cooling for 5min and then using your hands break them up into rough chips.
Notes
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