Brilliant Vege Dips

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.

 Cook 1 cup broad beans until just tender, around 5 minutes in a small amount of water.
Run under the cold tap to cool, drain well & then slip off the outer skins.

 Cook 1 cup baby frozen peas in a small amount of water until just tender & still bright green. Run under cold water to cool. Drain well.

 Mix together broad beans, peas, 1/2 to 1 avocado, 1 tsp good salt, ground black pepper, big squeeze of lemon juice & a drizzle of good olive oil.

 Pulse in a food processor or with a whizz stick until well combined but not super smooth.

 That's it! Eat with crunchy veges like carrots, cucumber & peppers or crostini etc. The colour is magnificent & stays that way : )

 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!

Catherine