Summer dip collection

To make the spiced aubergine dip

Pre-heat the oven to 200°C. Line a baking tray with baking paper.

Cut the aubergine in half, lightly score the flesh and lay the 2 halves on the baking tray. Drizzle with a little oil and roast in the centre of the oven for 30 minutes. Add the garlic for the last 10 minutes of cooking.

Remove from the oven and allow the aubergine to cool a little before scooping out the flesh into a bowl.

Drain and weigh out 120g of butter beans.

Add the aubergine flesh, roasted garlic, butter beans, Almond Breeze® and the rest of the ingredients to a food processor. Blend until smooth.

To make the roasted red pepper dip

Pre-heat the oven to 200°C. Line a baking tray with baking paper.

Cut the 2 red peppers in half, remove the seeds and lay them onto the baking tray. Drizzle with a little oil and roast in the centre of the oven for 30 minutes. Remove from the oven and allow them to cool for 10 minutes, before roughly chopping.

Drain and rinse a tin of chickpeas and weigh out 130g.

Add the roasted red pepper, peppers from a jar, chickpeas, tahini, Almond Breeze® and seasoning to a food processor. Blend until smooth.

To make the broad bean, pea & mint dip

Cook the broad beans and peas in saucepan with boiling water for 3-4 minutes. Drain and refresh with cold water in a colander.

Add the broad beans, peas, tahini, mint leaves, Almond Breeze® and seasoning to a food processor and blend until smooth.

Serve the dips with crunchy crudités, on toast, or with salads.

Store the dips in airtight containers, keep in the fridge and eat within 3 days.

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