RECIPE: Delicious Dips

These two delightful home-made dips – roast capsicum hummus (vegan) + white bean, feta and herb – are a delicious addition to any party platter! By making your own dips, you can avoid any unnecessary additives – keeping it clean and simple!

Roast Capsicum Hummus:

Ingredients

• 1 tin chickpeas, drained and rinsed well
• 2 red capsicums
• 1 small clove of garlic, minced
• 1 tsp smoked paprika
• ½ teaspoon cumin
• 2 tablespoons olive oil (separated)
• Juice of ½ a lemon
• Salt and pepper to taste
• Parsley to garnish

Special Equipment

• Food processor

Method

1. Preheat oven to 180c. Slice flesh of capsicums and toss in 1 tablespoon of olive oil and arrange skin side up on an oven tray. Bake for 20 mins or until the flesh is soft. Once cooked, remove from the oven and place into an airtight container and put in the fridge to cool.
   *Alternatively, you could complete this step the day before you plan to make the dip.
2. Carefully peel the skin off the cooled capsicum flesh and discard (or compost!).
3. Add all ingredients (except the parsley garnish) to a food processor. Process until the dip reaches your desired consistently – less for chunkier or longer for a smooth hummus.
4. Transfer the hummus to a bowl and garnish with chopped parsley and a wedge of lemon. Enjoy with vegie sticks and seeded crackers.

White bean, feta and herb dip:

Ingredients

• 1 tin cannellini beans, drained and rinsed well
• 100g feta cheese
• Mixed herbs – mint, chives, parsley, basil, dill is a great combination
• ½ cup walnuts
• 1 small clove of garlic, minced
• Juice of ½ a lemon
• Salt and pepper to taste
• Chopped walnuts and herbs to garnish

Special Equipment

• Food processor

Method

1. Add all ingredients (except the garnish walnuts and herbs) to a food processor. Process until ingredients are well combined and the mixture is smooth.
2. Transfer the dip to a bowl and garnish with chopped parsley and a wedge of lemon. Enjoy with vegie sticks and seeded crackers.