Fresh dips

Recipe from: 28 November 2012
dips for snacks

Ingredients 33
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • Chickpea sprout and beetroot hummus:
  • 1
    punnet chickpea sprouts
  • 120
    ml
    PnP lemon juice
  • 1
    lemon peel - grated
  • 1
    clove garlic
  • 2
    Tbs
    tahini - optional
  • 180
    ml
    water
  • 1
    glug PnP Finest extra-virgin olive oil
  • 1
    pinch
    salt and milled pepper
  • 1
    dash paprika - to garnish
  • Coconut raita:
  • 125
    ml
    coconut liqueur - grated:
  • 125
    ml
    fresh mint - finely chopped:
  • 3
    cardamom pods - husks removed
  • 1
    tsp
    cumin seed - toasted
  • 2
    large limes - juiced and peel grated
  • 1
    Tbs
    grated ginger
  • 1
    pinch
    salt and milled pepper
  • Endive and dill tzatziki:
  • 1
    packet endive - shredded
  • 1
    half garlic clove - crushed
  • 3
    Tbs
    dill - finely chopped
  • 2
    Tbs
    creamed horseradish
  • 1
    tub PnP low fat yoghurt
  • 1
    pinch
    salt and milled pepper
  • Thai-style salsa verde:
  • 1
    cup
    mint - chopped
  • 1
    cup
    coriander - chopped
  • 1
    cup
    flat-leaf parsley - chopped
  • 2
    Tbs
    garlic, ginger and chilli paste
  • 2
    large limes - juiced and peel grated
  • 4
    Tbs
    tbsp PnP Finest extra-virgin olive oil, light
  • 1
    pinch
    salt and milled pepper
 

Method

00:15
 
For the chickpea sprout and beetroot hummus:
Blitz all ingredients until smooth and season to taste (makes 1.5 cups)

For the coconut raita:
Mix all ingredients together and season to taste (makes 1 cup)

Endive and Dill tzatziki
Mix all ingredients together and season to taste (makes 1.5 cups)

Thai-style salsa verde
Mix all ingredients together and season to taste (makes 1 cup)

Serve dips with fresh bread or pita wedges and a few crunchy crudités.
 
This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

 

Read more on: snacks  |  vegetables  |  recipes
 

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