Beetroot hummus and edamame dip
Photo by Babiche Martens
These two-super quick and vibrant dips are perfect to snack on or enjoy as a healthy starter with gluten-free corn chips and a selection of vegetables, or try dolloped on a salad. The edamame dip is also good under a poached egg.
For the beetroot hummus
|3 large||Beetroot, roasted until soft|
|4||Garlic cloves, chopped and cooked in 1 tsp oil to soften|
|2 Tbsp||Lime juice|
For the edamame dip
To make the beetroot hummus
Into a blender, place the beetroot, garlic, tahini, lime juice and blitz until smooth. Season with salt and pepper to taste.
To make the edamame dip
- Into the processor place the edamame beans, avocado, lime juice, 2 Tbsp coriander and 2 Tbsp celery, salt and pepper to taste.
- Serve in a bowl garnished with remaining celery, coriander and sesame seeds.
Serve the dips with corn chips, raw and cooked vegetables, bread and pita.
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