beetroot

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.

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.