February 12, 2015
Trio of Dips
Beetroot & Cashew
Baba Ganoush
Pumpkin & Chermoula
Roast 3 medium beetroot (large cubes), 3 cups pumpkin (large cubes) and 2 eggplant (whole) with olive oil, salt & pepper until tender.
Blend roast beetroot with 1 cup soaked cashews (soak for at least 1hr) and enough water to make smooth. Adjust taste with olive oil and seasoning to taste. Serve and garnish with cashews.
Blend eggplant interior flesh with 1 tbsp tahini, 1 garlic clove, 2 tbsp olive oil, juice 1 fresh lemon, seasoning. Add water as needed until desired consistency is reached. Garnish with chopped chives.
Blend roast pumpkin with Chermoula paste (make your own from cumin seeds, ground coriander, lemon juice, chilli, garlic, paprika, ginger, olive oil, seasoning). Add water as needed until desired consistency is reached.Garnish with pumpkin seeds.
Each dip is doubled in this photo so everyone has easy access at your gathering!
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