Rainbow dips and crudités

RAINBOW DIPS AND CRUDITÉS

GFO

PREP 45 MINS COOK 50 MINS

SERVES 12 (AS A STARTER)

150g baby (Dutch) carrots, halved lengthways

15 small radishes, trimmed

6 baby cucumbers, halved lengthways

24 breadsticks & 24 crackers or 48 pieces of assorted gluten-free crackers, to serve

ROAST PUMPKIN HOMMUS

250g butternut pumpkin, peeled and deseeded, cut into 2cm chunks

4 large cloves garlic in their skins

1 tsp cumin seeds

1 tsp ground coriander

½ tsp smoked paprika

2 tbsp olive oil

½ x 420g can rinsed and drained no-added-salt chickpeas

1 tbsp tahini

1 tsp coriander seeds, crushed

CARAMELISED ONION & CHIVE DIP

3 eschalots, peeled and quartered lengthways

6 green shallots, trimmed

2 tsp olive oil

100g fat-free natural yoghurt

1 small clove garlic, finely grated

2 tbsp finely chopped chives

MISO BEETROOT DIP

3 cooked beetroot

2 tsp brown rice miso paste or gluten-free miso paste

1 tbsp cashew spread Juice of 1 lime

1 tbsp fat-free natural yoghurt

2 tsp sesame seeds

1 To make the roast pumpkin hommus, preheat oven to 160°C (fan-forced). Line a baking tray with non-stick baking paper. Put the pumpkin, garlic, cumin, ground coriander, paprika and 1 tbsp oil in a bowl. Toss to coat. Spread the pumpkin out on a single layer on the lined tray. Roast for 20 minutes or until the pumpkin is tender.

2 Set the pumpkin aside to cool. Put the pumpkin in a small food processor. Add the garlic (squeezing the flesh out of the skins), chickpeas and tahini. Blitz until smooth, loosening with 1 tbsp water if needed. Season with freshly ground black pepper. Mix the rest of the oil with the coriander seeds in a small bowl. Transfer the dip to a serving bowl. Drizzle the coriander oil over the hummus.

3 To make the caramelised onion dip, line a roasting tin with non-stick baking paper. Put the eschalots and green shallots in the roasting tin. Drizzle with the oil. Roast at 160°C (fan-forced) for 25-30 minutes or until soft and golden. Set aside to cool. Transfer the onions to a small food processor. Add the yoghurt, garlic and half the chives. Blitz until smooth. Season with freshly ground black pepper. Place in a serving bowl and sprinkle with the remaining chives.

3 To make the beetroot dip, put the beetroot, miso paste, cashew spread and lime juice in a small food processor. Process until smooth. Transfer to a serving bowl. Swirl in the yoghurt and sprinkle with the sesame seeds.

4 Serve the dips on a board with the veg crudités and breadsticks and crispbreads.

NUTRITIONAL INFO

PER SERVE 817kJ (195Cal), protein 6g, total fat 9g (sat. fat 2g), carbs 21g, fibre 4g, sodium 215mg • Carb exchanges 1½

• GI estimate medium

• Gluten-free option