Beetroot and Tahini Dip
Makes 2 cups
2 baby beetroots, peeled, cooked ¼ cup tahini
2 tbsp light olive oil
2 tbsp flat leaf parsley, roughly chopped
1 tbsp lime juice
2 tsp flaked salt
1.Place the beetroot, tahina, oil, parsley, lime juice and salt into the blending jug; securely seal the lid onto the blender.
2.Secure the blender jug onto the motor base and turn the speed control dial to the ‘LOW’ setting for 20 seconds or until completely blended
3.Remove the lid and serve with biscuits, vegetable batons or bread.
NOTE: Tahini is a paste made from blended sesame seeds and can be found in the spreads or health foods section of your local supermarket.
NOTE: If not serving dip immediately, it can be kept in an air tight container in the refrigerator for up to 5 days.
White Bean and Lemon Olive Oil Dip
Makes 2 cups
½cup lemon olive oil
1 tbsp lemon juice
420g can white beans, drained, rinsed
2 tbsp basil leaves, roughly chopped
1 clove garlic, minced
2 tsp flaked salt
1.Place the oil, lemon juice, beans, basil, garlic and salt into the blending jug; securely seal the lid onto the blender.
2.Secure the blender jug onto the motor base and turn the speed control dial to the ‘LOW’ setting for 20 seconds or until completely blended
3.Remove the lid and serve with biscuits, vegetable batons or bread.
NOTE: If not serving dip immediately, it can be kept in an air tight container in the refrigerator for up to 5 days.
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