Rainbow dips

• porsi: Serves 6-8

Bahan-bahan

For the carrot hummus:

250g carrots, sliced into sticks (skins left on)

1 garlic clove (unpeeled)

½ tbsp olive oil

½ x 400g tin of chickpeas, drained

½ tsp ground cumin

1½ tbsp orange juice

For the beetroot hummus:

200g cooked beetroot, roughly chopped

½ x 400g tin of chickpeas

1 small garlic clove (optional)

½ tsp ground cumin

1 tbsp olive oil

½ tbsp lemon juice

For the pea and mint dip:

300g frozen peas

2 sprigs of fresh mint

100g thick Greek yoghurt (or dairy-free alternative)

1 tbsp lemon juice

Petunjuk

1 Preheat the oven to 200C/180C fan/gas mark 6. Place the carrot sticks and garlic clove onto a baking tray. Drizzle over the oil and toss to coat. Roast for 20-25 minutes until the carrots are golden and cooked through. Remove from the oven and leave to cool.

2 Add the chickpeas, cumin and orange juice to a food processor or blender. Squeeze the roasted garlic clove out of its skin and add to the food processor. Add the roasted carrots.

3 Purée all of the ingredients together until smooth. Transfer to a bowl and clean out the food processor to make the next hummus.

4 Add all of the ingredients for the beetroot hummus to the food processor. Purée until smooth. Transfer to a bowl and clean the food processor again.

5 Pour the frozen peas into a saucepan with the mint sprigs. Cover with boiling water and cook for 1-2 minutes over a medium heat until just tender.

6 Drain the peas and mint in a colander, then rinse under cool water. Drain well.

7 Strip the mint leaves from the sprigs and add to the food processor with the peas, yoghurt and lemon juice. Purée until smooth.

8 Serve the dips with crackers, vegetable sticks or bread.