Ingredients:
Beetroot, horseradish & dill dip:
- 1 large (about 250g) beetroot, stems trimmed, washed
- 25g (1/3 cup) fresh breadcrumbs (made from day-old bread)
- 60ml (1/4 cup) extra virgin olive oil
- 1 garlic clove, finely chopped
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon horseradish cream
Salt & freshly ground black pepper
Carrot, orange & cumin dip:
- 3 small (about 500g) carrots, peeled, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 brown onion, halved, finely chopped
- 1 garlic clove, finely chopped
- 1 teaspoon ground cumin
- 60ml (1/4 cup) fresh orange juice
Salt & freshly ground black pepper
Broad bean & parmesan dip:
- 250g frozen broad beans, thawed, skins removed
- 60ml (1/4 cup) extra virgin olive oil
- 1 garlic clove, finely chopped
- 1 tablespoon fresh lemon juice
- Salt & freshly ground black pepper
- 50g parmesan, finely grated
Directions:
- To make beetroot, horseradish & dill dip: cook beetroot in a saucepan of salted boiling water for 1 hour or until tender. Set aside in cooking liquid for 30 minutes to cool. Drain, reserving 2 tablespoons of cooking liquid. Wearing rubber gloves to avoid staining your hands, peel beetroot and coarsely chop. Place the beetroot, breadcrumbs, oil, garlic, dill, horseradish and reserved cooking liquid in the jug of a blender and blend until smooth. Taste and season with salt and pepper.
- Meanwhile: to make carrot, orange & cumin dip: place carrot in a steamer over a saucepan of simmering water. Steam, covered, for 15-20 minutes or until tender. Remove from heat. Heat the oil in a frying pan over medium heat. Add the onion, garlic and cumin and cook, stirring, for 5 minutes or until onion softens. Place carrot, onion mixture and orange juice in the jug of a blender and blend until smooth. Season with salt and pepper. Set aside for 15 minutes to cool.
- To make the broad bean & parmesan dip: cook the broad beans in a saucepan of salted boiling water for 3 minutes or until tender. Drain well. Place the broad beans, oil, garlic and lemon juice in the jug of a blender and blend until smooth. Taste and season with salt and pepper. Transfer to a bowl. Add parmesan and stir to combine. Set aside for 15 minutes to cool. Transfer dips to serving bowls and serve with bread.
