Homemade Dips

Method

Romesco Dip

• 1)

  Roast 4 capsicums by popping them whole sprayed in olive oil in the oven at 200C until they char and skin goes wrinkly, then turn inside out remove seeds and peel off skin  (or buy pre roasted/marinated capsicums).

• 2)

  Pop the roasted capsicums, a small handful of almonds, 2 slices of stale sourdough (can leave out if want GF), small handful of parsley, zest and juice of 1 lemon, 2 small cloves (1 big clove) of garlic, heaped teaspoon of smoked paprika, heaped teaspoon of cumin, a teaspoon of sea salt and 2 tablespoons of olive oil into your @kitchenaidausnz 13 Cup Food Processor and blitz until desired consistency (we left ours a bit chunky).

• 3)

  Serve with a little drizzle of olive oil on top.

Pumpkin & Cashew

• 1)

  Roast a 1/4 Kent pumpkin at 150C in the oven for 2-3 hours (until soft with some caramelisation.

• 2)

  Scoop pumpkin out of skin into the @kitchenaidausnz 13 Cup Food Processor and add in a small handful of cashews (NB: if salted don’t add as much later), 2 tablespoons of feta, a pinch of salt, a small handful of parsley, zest of 2 lemons and juice of 1 lemon, 2 tablespoons of olive oil and a few cracks of pepper. Blitz until desired consistency.

• 3)

  Serve as is!

Beetroot & Yoghurt

• 1)

  Roast 8 beetroots wrapped in foil in the oven on 150C for 2-3 hours and then peel them (or purchase pre cooked peeled beetroots).

• 2)

  Pop the beetroots, 5 tablespoons of Greek/natural yoghurt, 1 clove of chopped garlic, 2 heaped teaspoons of dukkah, zest of 1/2 of a lemon, juice of 1 cheek of lemon (approx 1 tablespoons of lemon juice), pinch of salt and 2 tablespoons of olive oil into your @kitchenaidausnz 13 Cup Food Processor and blitz until desired consistency.

• 3)

  Serve topped with a sprinkle of dukkah.