I came across these fabulous dips in a Dish magazine recently & rushed home to try them, with a few adjustments to suit (or perhaps because I couldn't quite remember everything)
They are really, really simple & tasty & might even sneak the odd vegetable past a child!
The green dip is utterly delicious & tastes of fresh sweet peas. It is even better the next day after the flavours develop further so make lots!
The second dip is a spicy roasted carrot & chickpea blend.
I found some early tender broad beans but I'm sure that frozen ones would do just fine.
Run under the cold tap to cool, drain well & then slip off the outer skins.
Roasted Carrot & Chickpea Dip.
2 large carrots. I like to give the carrots a wash, prick them all over with a knife, wrap them in damp paper towels & pop them in the microwave for 4 mins each (large carrots). Unwrap, cool a little & cut in to chunks. Tip in to a frypan with a good slug of olive oil.
Add 1 tsp of ground cummin & coriander, salt & some freshly ground black pepper. Garlic if you like it. Fry until the carrots are all yummy & roasted looking. Add a drained can of chickpeas or cooked ones if you prefer. Mix altogether & fry a little longer. Tip in to a food processor & add some more olive oil & lemon juice. Pulse to combine to a chunky texture or use a whizz stick. Adjust seasoning.
These two dips can be used as a platter meal..sorry ate them before I thought to arrange them with other veges ; ) They are equally fabulous the next day & would make great picnic food too.
Carrots are so different cooked this way as a vegetable..try them sometime..even without the spices..yum!