Summer dip collection

Ingredients

  • Spiced aubergine dip

  • 20ml Unsweetened Almond Breeze®

  • 1 aubergine

  • ½ tbsp. oil (for roasting the aubergine)

  • 1 clove of garlic

  • 120g butter beans

  • 1½ tbsp. light tahini

  • 1 tsp. chipotle paste

  • Zest of ¼ lemon

  • Pinch of salt

  • Roasted red pepper dip

  • 25ml Unsweetened Almond Breeze®

  • 2 sweet red peppers

  • ½ tbsp. oil (for roasting the pepper)

  • 40g roasted peppers in oil (from a jar)

  • 1x tin chickpeas

  • 1 tbsp. light tahini

  • Pinch of salt

  • Few twists of black pepper

  • Broad bean, pea & mint dip

  • 20ml Unsweetened Almond Breeze®

  • 100g broad beans

  • 50g peas

  • 1 tbsp. light tahini

  • 10 fresh mint leaves

  • Pinch of salt

  • For the roasted red pepper dip and the spiced aubergine dip, both:

  • Serves: 4

  • Prep time: 20 minutes

  • Cooking time: 30 minutes

  • For the broad bean, pea & mint dip:

  • Serves: 4

  • Prep time: 10 minutes

  • Cooking time: 4 minutes

Summer dip collection

Here are three simple-to-make, tasty summer dip recipes – spiced aubergine, roasted red pepper and a light broad bean and pea. Perfect for picnics, enjoy with crunchy crudités, toast or in a large seasonal salad bowl.

Directions

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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