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14
Beetroot Dip
Makes 4 serves, approx. 600ml
1 clove garlic
1 tbsp fresh lemon juice
1 tbsp ground cumin
1 tbsp ground coriander
300g can baby beetroot
Salt
Pepper
3
⁄4 cup Greek-style yoghurt
1. Place garlic, lemon juice, cumin,
coriander, salt, pepper and beetroot
into the blending jug.
2. Turn speed control dial to ‘MIN’ and
press the ‘ON’ button for 30 seconds.
3. Add yoghurt and continue blending
until the mixture is smooth and
combined well.
Sweet Potato and Pumpkin Dip
Makes 4 serve, approx. 600ml
300g sweet potato, roasted
300g butternut pumpkin, roasted
3 tbsp olive oil
3
⁄4 can cooked chick peas, rinsed and
drained
2 tsp tahini
2 cloves garlic
½ Juice of 1 lemon
Zest of
1
⁄4 lemon
Pinch sea salt
Pinch black pepper
1½ tsp cayenne pepper
½ tsp smoked paprika
¼ tsp ground cumin
1. Place all ingredients into the
blending jug.
2. Turn speed control dial to ‘MIN’ and
press the ‘ON’ button for 40 seconds
or until ingredients are thoroughly
blended.
3. Adjust seasoning as required and
add more oil if you prefer a runnier
consistency.
NOTE: Store in an air tight
container or jar in the fridge. This
will last for several months.
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