These dips are great with to eat with cut up vegetables, warm pita bread or homemade tortilla chips. They also make great fillings for sandwiches and wraps and toppings for jacket potatoes. Most of them can be prepared in under 5 minutes but you can also make them in advance and store them in the fridge so they will be ready for a quick bite.
- Prick the sweet potatoes with a fork and roast for 40-45 min in a 220˚C oven until soft.
- Let the sweet potatoes cool slightly and remove the skin. Mash the cooked sweet potatoes with a fork in a small bowl until smooth. Add the tahini and sesame seeds and mix until blended. Serve while warm.
- Blend the peas, spices and lemon together with a hand blender or food processor.
- Stir in the yoghurt and serve.
- Chop the carrots into halves and place on a baking tray with the garlic and cumin seeds. Roast or grill in a 200˚C oven until it is cooked through and just beginning to caramelise, around 35-40 minutes. If the garlic looks like it is starting to get a bit hard, take it out until the carrots are done.
- Remove the carrots from the oven and squish the garlic out of its skin. Using a food processor or hand blender, mix the carrots and garlic together and add the rest of the ingredients: the ginger, cinnamon, tahini and lemon juice. Blend until it is smooth and serve at once.
Variation: Roast a sliced red pepper or chilli with the carrots to add a bit more warmth to the dip.
This speedy dip makes a great sandwich filling, too.
1 medium boiled or roasted plain beetroot, around 2250g
440g tin of chickpeas, drained and rinsed
1 clove garlic
2 tbsp tahini
Squeeze of a lemon
Sesame seeds to sprinkle
- Place the beetroot, chickpeas and garlic in a bowl and use a hand blender to mash together until smooth.
- Add the tahini and lemon juice and stir in with a spoon. Add a little water if the dip is too thick.
- Transfer to a serving dish and sprinkle with sesame seeds before serving.
Sugar snap crisps
These are incredibly easy and quick to make and a surprisingly healthy snack on their own or as a dipper. If you prefer it slightly less spicy just omit the cayenne.
¼ tsp cayenne pepper
¼ tsp smoked paprika
¼ tsp dried rosemary
Pinch of cumin
1 tsp extra virgin olive oil
150g sugar snap peas
- Heat an oven to 190˚C and line a baking tray with foil. In a small bowl, combine the spices and oil. Add the sugar snap peas and mix until they are fully coated.
- Spread the peas on the baking tray in a single layer and roast for 10-12 min until they are just beginning to get a little bit golden. Leave on the tray to cool before serving.