Coriander-Mint Feta Dip by Vineet Bhatia
This gorgeous zesty coriander-mint and feta dip is great with crudités, crisps or crackers. Also very good to spread on a sandwich and top it with tomato and cucumber slices
Vegan Beetroot Hummus by Vineet Bhatia
| Serves: 4 | Category: Dips, Vegan | Recipe course: Starter | Machine: Food Processor | Total time (min.): 15 |
A simple easy to make, beautiful to look at dip that packs a nutritious punch too. One of my favourite dips to indulge in.
Ingredients
For the Hummus:
- 1 1/2 cups / 275g beetroot, cooked
- 2 cups / 400 chickpeas, boiled
- 3 cloves garlic
- 1/4 cup walnuts, roughly chopped
- 1/2 teaspoon paprika powder
- 3 tablespoon tahini
- Juice of 1/2 a lemon
- 2 tablespoon water
- 1 tablespoon olive oil
- 2 tablespoon yoghurt
- salt
To serve:
- Olive oil
- Sesame seeds
- Pomegranate kernels
- Walnut halves
Tools
- MultiPro Excel
Method
- Put all the ingredients in the Kenwood blender jar and blitz to form a paste. If the mixture is a bit too thick, trickle more cold water through the opening in the lid before blitzing again to get a more homogenous smooth paste. The beetroot will puree and lend its beautiful pink colour to the hummus.
- Spoon the hummus onto the serving plate creating a well in the centre.
- Drizzle olive oil over the hummus, pour a little extra in the well. Garnish with sesame seeds, pomegranate kernels and half walnut.
Related
