Summer Dips
Beetroot Pesto
Ingredients
2 medium beetroots, peeled and coarsely grated
50g walnuts
25g root ginger, grated
50ml olive oil
2 tablespoons balsamic vinegar
1 teaspoon cumin seeds
handful fresh mint
salt and pepper to taste
Method
Heat a tablespoon of the oil in a pan and place on medium heat.
Add the walnuts and ginger and cook for 2 minutes – careful they dont burn. Add the cumin seeds, cook for 30 seconds and remove from the heat. Place the beetroot in a jug and add the walnut mixture, vinegar and mint. Blend with a stick blender to a smooth consistency and season to taste.
Spiced Tomato Yoghurt Dip
Ingredients
1 small onion, peeled and chopped
100g ripe tomatoes, chopped
2 teaspoons fresh chopped red chili
1 teaspoon castor sugar
2 tablespoons ketchup
1 teaspoon garam masala
1 tablespoon cooking oil
½ teaspoon salt
100ml thick Greek yoghurt
2 tablespoons mayonnaise
Method
Heat the oil in a saucepan and add the onion. Cook until soft and golden and add the tomatoes, chilli, sugar, ketchup, garam masala and salt. Cook gently until thick – about 20 minutes.
Cool and blend with the yoghurt and mayonnaise.
Hummus
Ingredients
1 small onion, peeled and chopped
2 cloves garlic, chopped
50ml olive oil
2 tablespoons sesame seeds
1 x 400g tin of chickpeas, drained
juice 1 lemon
4 tablespoons water
salt to taste
Method
Cook the onion in a tablespoon of the oil until golden. Add the garlic and sesame seeds and cook for 1 minute.
Place the chickpeas in a jug (keep some whole ones back to garnish the dish) and add the onion mixture, lemon juice, remaining oil and water.
Blend to a smooth paste and season with salt.
Place in a bowl and scatter over the whole chickpeas if you're using them, add a tiny sprinkle of paprika and a slick of oil on top.
