Trio of spring onion dips

dipBeetroot, cumin and spring onion dip

Serves: 6 as an appetiser

What you need:
250g traditional cooked beetroot, roughly chopped
4 spring onions, roughly chopped
1 small clove garlic, roughly chopped
150ml plain yoghurt
1 tablespoon honey
1 teaspoon ground cumin
1 teaspoon cumin seeds
Salt and pepper (to season)

What to do:
Put the beetroot, spring onions and garlic in a blender and chop finely. Add the yogurt, honey and ground cumin and blitz until smooth. Taste and season. Toast the cumin seeds in a pan for 1-2 minutes until fragrant. Spoon the dip into a serving bowl and top with the toasted seeds.


Spring onion, celery and Roquefort dip

You’ll need:
3 sticks of celery, roughly chopped
4 spring onions, roughly chopped
100g sour cream
100g Roquefort, crumbled

What to do:
In a blender, finely chop the celery and spring onion, scrape down the sides then add the sour cream and cheese. Blend until combined but still with some texture. Chill to thicken.


Spring onion baba ganoush

You’ll need:
1 aubergine
Juice of 1 lemon
1 tablespoon olive oil
2 tablespoon tahini
2 spring onions, finely diced
Celery leaves, a few reserved from the Roquefort dip, chopped
Salt (to season)

What to do:
Char the aubergine over a gas flame, use tongs to turn it until the skin is charred and peeling and the flesh is soft. Allow to cool then peel the skin under running water.

Mash the aubergine flesh in a bowl with the lemon juice, oil and tahini then stir through the spring onions and celery leaves. Season with salt.




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