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Beet houmous and golden curry dip

28th February 2016 by bos.kitchen 4 Comments

IMG_2900-1-2

I have a problem. I don’t have a table big enough for my friends to fit around. Normally I end up making curry or something you can have in a bowl so that people can find a space to sit and eat, even if it isn’t at the table. I haven’t been up to cooking much lately, so when I planned to have friends round for a little birthday celebration yesterday I needed something that required minimal effort. Dips and homemade crackers was the answer! I love food you can nibble at throughout the evening. There’s a lot less washing up too. I’ve been making the beet humous for a while, it’s earthiness blends so well with the smoked paprika. The golden curry dip was a revelation, everything I wanted, thick and daal like, yet spicy-sweet and moreish enough to make you want to slather it over everything. There’s no end to creativity with dips, if you haven’t made your own before, give it a go- you won’t regret it. Dips are one of those things where it’s kind of hard to go wrong. Just add a little of what you fancy, taste, then adjust accordingly.

Beet humous

  • 3 smallish peeled beets, raw
  • 1 can organic chickpeas, drained
  • 1 tbsp tahini
  • 2 garlic cloves
  • 4 tbsp extra virgin olive oil
  • 1 tsp smoked paprika (I usually add a bit more than this but I love smoked paprika)
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • Sea salt and black pepper
  • Juice of one lemon
  1. Blend all ingredients together until well combined.
  2. Add a little water at a time until smooth and creamy.
  3. Taste and adjust as needed. Keeps well for 2-3 days in the fridge.

IMG_2904-1.jpg

Golden curry dip

  • 2 cups red lentils, washed
  • 2 cups water
  • 2 garlic cloves
  • 1 thumb fresh ginger, minced
  • 1 tsp ground turmeric
  • 1/2 tsp smoked paprika
  • 2 tsp apple cider vinegar
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1/3 cup – 1/2 cup water
  1. Cook lentils in the two cups of water for around 15-20 minutes over a medium heat, until all the water is absorbed. Allow to cool.
  2. Add cooled lentils and all other ingredients to a blender, apart from the half cup of water. Now add the water a little at a time, until desired consistency is reached. I like mine thick, so I just added a little water.
  3. Taste and adjust as needed. Keeps well in the fridge for 3-4 days.

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Related

Filed Under: Sides Tagged With: beetroot, curry, dip, houmous

Previous Post: « Berry beet smoothie bowl
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Reader Interactions

Comments

  1. Tiinatuuli @myberryforest says

    8th March 2016 at 4:46 pm

    The golden curry dip is calling my name 🙂 And I think I could just eat the beet hummus with a spoon straight from the bowl! Thanks for sharing these amazing recipes!!

    Reply
    • Bo says

      18th March 2016 at 9:29 pm

      Ahhh thanks Tiina, I think you would love the golden curry dip! So addictive! Lovely to hear from you, thank you for stopping by and sorry for the delay in getting back to you, still working my way around this blogging world!

      Reply

Trackbacks

  1. Baked kale falafel – Bo's Kitchen says:
    18th March 2016 at 8:38 pm

    […] Beet humous and golden curry dip […]

    Reply
  2. Mini sunshine pizzas – Bo's Kitchen says:
    25th May 2016 at 3:16 pm

    […] Beet humous and golden curry dip […]

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry muffin oats 🧁🫐🍋✨ Oats are mix Blueberry muffin oats 🧁🫐🍋✨ Oats are mixed with fresh lemon, poppyseeds and vanilla and layered with a juicy blueberry chia jam. Topped with a few dollops of dairy free whipped cream or yoghurt, it’s *almost* as good as a real muffin for breakfast. High protein, nutritious, easy to prepare and packed with flavour! Perfect for prepping ahead for the week. Happy Monday! xoxoxo

Blueberry muffin oats (makes 2 small jars)

- 1 cup oats
- 1 cup water
- 1 tbsp poppy seeds 
- 1 tsp vanilla extract 
- 1/2 lemon, juice and zest

Blueberry Jam

- 1 cup blueberries	
- 1 tbsp chia seeds	
- 2 tbsp syrup 

Topping 

- Fresh blueberries 
- 3 tbsp dairy free whipped cream or yoghurt
- 1 tsp lemon zest 
- 1/4 tsp poppy seeds 

Mix oats, water, poppy seeds, vanilla, lemon juice and zest together in a bowl and set aside to thicken for at least an hour or overnight. Prepare the chia jam by adding blueberries, chia seeds and syrup to a small pan over a medium heat until bubbling. Stir well for a few minutes until thickened. Allow to cool then layer up a jar with oats and jam. Top with poppy seeds, lemon zest, dairy free whipped cream and more fresh blueberries. 

#overnightoats #blueberrymuffin #oatmeal #breakfastideas #breakfast #mondaymotivation #mealprep #highprotein #dairyfreebreakfast #fitfood #oats #blueberrylemon #veganbreakfast #healthybreakfast #veganrecipe #veganrecipes #plantbased #plantbasedbreakfast #chiaseeds
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