SuperValu Clare Anne O'Keefe Dip and Hummus


With a bit of preparation you can turn a picnic into a stylish and healthy feast. The perfect recipe for dip and hummus.

Preparation time: 15 minutes

Cooking time: 20 minutes

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Serves: 4 people

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For the beetroot hummus:
For the summer herb dip:
To Serve:


  1. To make the beetroot hummus, place the beetroot, chickpeas, garlic, lime juice, olive oil, tahini and seasoning in a high-sided container. Blend for about 4 minutes, until smooth, adding cold water by the tablespoon if the hummus is too thick. Taste and adjust the seasoning.
  2. To make the summer herb dip, simply put all the ingredients in a clean high-sided container and blend until smooth. To pack and serve, pour the hummus, dip, pesto and tapenade into separate glass jars and top with a teaspoon of olive oil to keep them fresh.

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