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.
4 people
20 minutes
15 minutes
Ingredients
For the beetroot hummus:
-
400
g
Chickpeas
drained and rinsed
-
1
clove
Garlic
roughly chopped
-
1
-
Lime
juice of half
-
3
tbsp
Olive Oil
-
1
pint
Pepper
-
1
pinch
Salt
-
1
tbsp
Tahini
-
2
-
Whole Cooked Beetroots
chopped
For the summer herb dip:
-
400
g
Butter Beans
drained and rinsed
-
1
clove
Garlic
roughly chopped
-
1
-
Lemon
juice only
-
3
tbsp
Light Olive Oil
-
1
pinch
Pepper
-
1
pinch
Salt
-
20
g
SuperValu Fresh Basil
leaves stripped
-
20
g
SuperValu Fresh Dill
fronds stripped
-
1
tbsp
Tahini
To Serve:
-
1
portion
Crackers
a selection such as grissini, oatcakes, brown bread crackers and tortilla chips
-
150
g
Love Olive Black Olive Tapenade
-
150
g
Red Pesto
-
1
portion
Selection of Crudités
such as radishes, asparagus tips, mangetout and carrot sticks
Method
- 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.
- 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.
