When catering for the daughter’s birthday party, one of the things I made was a gloriously pink beetroot dip. One of her friends was asking about recently & so I thought I’d share it here, along with the yummy bean dip we had as a starter the other night.
Beetroot dip: drain a 480 g can of beetroot (sliced, chunks, baby; it doesn’t matter) & put it in a blender along with a 250 g tub of sour cream, and 1 tsp ground cumin. Blend till smooth & season to taste. For the party I served it with chips made from gluten-free wraps, as two of the guests are coeliac. (Which reminds me – until recently it’s been quite hard to get gluten-free spices. I was flabberghasted to find, on reading the labels, that many of them contained gluten. Presumably as a filler?)
Zesty red bean dip: this one’s from the wonderful Ultimate Vegetarian Cookbook, by Alison & Simon Holst. Put a clove (or more – I inclined to more 😛 ) of garlic into your trusty blender, along with 1/2 c roughly chopped parsley, 2 Tbl coriander leaves & stems (ditto), 2 Tbl olive oil, 2 tsp lime or lemon juice, & either 2-3 spring onions (cut into 2cm lengths) or a small red onion (also roughly chopped. Blend until smooth. Then drain a 480 g can of red kidney beans, keeping the liquid, & add the beans to the blender before processing everything until smooth & well blended. You can add some of the bean liquid if the mix is too thick. Taste it & adjust the seasoning – the Holsts suggest adding some sour cream if the flavours are a bit sharp, but I didn’t find I needed to.