Rainbow winter dips & crudités

Who says party food can't be healthy? Enjoy this selection of dips – featuring beetroot, butternut squash and caramelised onion – alongside veg crudités and breadsticks

  • Prep:45 mins
    Cook:50 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 112
  • fat 5g
  • saturates 1g
  • carbs 10g
  • sugars 5g
  • fibre 4g
  • protein 5g
  • salt 0.2g

Ingredients

  • 150g baby carrots, halved lengthways
  • 15 small radishes
  • 6 baby cucumbers, halved lengthways
  • breadsticks and crispbreads, to serve (optional)
  • 250g butternut squash, peeled and cut into 2cm chunks
  • 4 large garlic cloves, in their skins
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  •  ½ tsp hot smoked paprika
  • 2 tbsp rapeseed oil
  • 200g can chickpeas, drained and rinsed
  • 1 tbsp tahini
  • 1 tsp coriander seeds, crushed
  • 3 banana shallots, peeled and quartered lengthways
  • 6 spring onions, trimmed
  •  ½ tbsp rapeseed oil
  • 100g fat-free Greek yogurt
  • 1 small garlic clove, finely grated
  • 2 tbsp finely chopped chives
  • 3 cooked beetroot
  •  ½ tbsp brown rice miso paste
  • 1 tbsp cashew butter
  • 1 lime, juiced
  • 1 tbsp fat-free natural yogurt
  •  ½ tbsp sesame seeds

Method

  1. To make the hummus, put the squash on a baking sheet and toss with the garlic, cumin, ground coriander, paprika and 1 tbsp oil. Roast at 180C/160C fan/gas 4 for 20 mins or until the squash is tender. Leave to cool. Put the squash in a food processor, add the garlic (squeezing the flesh out of the skins) along with the chickpeas and tahini, then blitz until smooth – loosen with 1 tbsp water if needed. Season. Mix the rest of the oil with the coriander seeds to drizzle over the hummus.

  2. To make the onion dip, put the shallots and spring onions in a roasting tin and drizzle with the oil. Roast at 180C/160C fan/gas 4 for 25-30 mins or until golden and soft. Leave to cool, then blitz in a food processor with the yogurt, garlic and half the chives until smooth. Season. Serve sprinkled with the remaining chives.

  3. For the beetroot dip, blitz everything in a food processor, except the yogurt and sesame seeds, until smooth. Swirl in the yogurt and sprinkle with the sesame seeds.

  4. Serve the dips on a board with the veg crudités and breadsticks and crispbreads, if you like.