Beetroot And Eggplant Dips With Crudites

Entertaining is made easy with these two delicious vegetarian dips.

The ingredient of Beetroot And Eggplant Dips With Crudites

• 1 bunch dutch or baby carrots scrubbed trimmed
• 1 bunch radishes scrubbed trimmed
• 9 sticks celery cut into 10cm long sticks
• 125g packet grissini breadsticks
• 200g packet lavosh crackers
• 450g can baby beetroot drained
• 1 3 cup tamar valley greek style yoghurt
• 1 garlic clove crushed
• 1 2 tsp ground cumin
• 1 tsp finely grated orange rind
• pinch chilli powder
• 1 400g eggplant trimmed
• 400g can chickpeas drained rinsed
• 2 garlic cloves chopped
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 3 cup lemon juice

The Instruction of beetroot and eggplant dips with crudites

• make beetroot and orange dip place beetroot in a food processor process until almost smooth add yoghurt garlic cumin orange rind and chilli process until well combined season with salt and pepper remove to a bowl cover and refrigerate until serving
• make eggplant and chickpea dip preheat oven to 200u00b0c line a baking tray with baking paper place eggplant on tray bake for 50 to 60 minutes or until soft remove from oven allow to cool slightly place chickpeas garlic tahini and oil in a food processor process until well combined peel eggplant roughly chop flesh add to chickpea mixture with lemon juice season with salt and pepper process until smooth remove to a bowl cover and refrigerate until serving
• arrange carrot radish and celery on a platter serve with dips breadsticks and crackers

Nutritions of Beetroot And Eggplant Dips With Crudites

fatContent: 265 051 calories
saturatedFatContent: 10 3 grams fat
carbohydrateContent: 2 4 grams saturated fat
sugarContent: 32 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 8 grams protein
sodiumContent: 3 milligrams cholesterol

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