Fresh dips
6 servings
Prep: 15 mins,
Cooking: 0
Spoon each dip into a small bowl or glass and serve as part of a party platter.
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Ingredients (29)
Chickpea sprout and beetroot hummus:
1 | chickpeas — sprouts |
120 ml | pnp lemon juice |
1 | lemon — zest only |
1 | garlic — cloves |
2 Tbs | tahini |
180 ml | water |
1 | pnp finest extra-virgin olive oil — glug |
1 pinch | salt and freshly ground black pepper |
1 | paprika — to garnish |
Coconut raita:
125 ml | liqueur — coconut-flavoured |
125 ml | fresh mint — finely chopped |
3 | cardamom — husks removed |
1 tsp | cumin — seeds, toasted |
2 | limes — large, zest ans juice |
1 Tbs | fresh ginger — grated |
1 pinch | salt and freshly ground black pepper |
Endive and dill tzatziki:
1 | endive — shredded |
1 | garlic — cloves, crushed |
3 Tbs | fresh dill — finely chopped |
2 Tbs | creamed horseradish |
1 | yoghurt — low-fat |
1 pinch | salt and freshly ground black pepper |
Thai-style salsa verde:
1 cup | fresh mint — chopped |
1 cup | fresh coriander — chopped |
1 cup | fresh parsley — chopped |
2 Tbs | garlic ginger and chilli paste |
2 | limes — large, zest ans juice |
4 Tbs | olive oil — extra virgin |
1 pinch | salt and freshly ground black pepper |
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