Beetroot and eggplant dips with crudites

Beetroot and eggplant dips with crudites

Beetroot and eggplant dips with crudites
Made the beetroot dip, it was easy and delicious.

serves: 10

Ingredients of Beetroot and eggplant dips with crudites
1 bunch Dutch (or baby) carrots, scrubbed, trimmed
1 bunch radishes, scrubbed, trimmed
9 sticks celery, cut into
10cm-long sticks
125g packet grissini breadsticks
200g packet lavosh crackers

Beetroot and orange dip
450g can baby beetroot, drained
1/3 cup plain Greek-style yoghurt
1 garlic clove, crushed
1/2 teaspoon ground cumin
1 teaspoon finely-grated orange rind
pinch chilli powder

Eggplant and chickpea dip
1 (400g) eggplant, trimmed
400g can chickpeas, drained, rinsed
2 garlic cloves, chopped
2 tablespoons tahini
2 tablespoons olive oil
1/3 cup lemon juice

Description of Beetroot and eggplant dips with crudites
Make beetroot and orange dip: Place beetroot in a food processor. Process until almost smooth. Add yoghurt, garlic, cumin, orange rind and chilli. Process until well combined. Season with salt and pepper. Remove to a bowl. Cover and refrigerate until serving.

Make eggplant and chickpea dip: Preheat oven to 200°C. Line a baking tray with baking paper. Place eggplant on tray. Bake for 50 to 60 minutes or until soft. Remove from oven. Allow to cool slightly. Place chickpeas, garlic, tahini and oil in a food processor. Process until well combined. Peel eggplant. Roughly chop flesh. Add to chickpea mixture with lemon juice. Season with salt and pepper. Process until smooth. Remove to a bowl. Cover and refrigerate until serving.

Arrange carrot, radish and celery: on a platter. Serve with dips, breadsticks and crackers.

Source - taste.com.au