The 3canapes
WHITE BEAN AND ARTICHOKE DIP Serves 8-10 400g tin of cannellini beans, drained and rinsed 285g bottle of marinated artichokes, drained 100g goat’s cheese with honey
5ml chopped garlic 30ml olive oil 30m lemon juice 30ml chopped dill salt and pepper Combine all the ingredients in a processor and process until smooth. Adjust seasoning to taste.
ROASTED CARROT DIP Serves 6-8 6-8 medium carrots, peeled and cut into 2cm pieces 30ml olive oil 5ml ground cumin 5ml ground coriander 5ml caraway seeds salt and pepper 10ml chopped garlic 5ml chopped red chilli (optional) 400g tin of chickpeas,
BEETROOT DIP Serves 4-6 300g cooked beetroot, cut into chunks 15ml olive oil 30ml balsamic glaze salt and pepper 125ml sour cream 15ml lemon juice 15ml extra balsamic glaze 60ml chopped mint drained and rinsed 45ml lemon juice 15ml tomato paste 30ml tahini paste 60ml extra olive oil 45ml toasted pine nuts for garnishing chopped chilli for garnishing Place the carrots in a small roasting tin. Pour over olive oil and spices. Season well. Toss to coat. Cover with foil and roast at 180°C for 30-40
Place the beetroot in a small roasting tin. Pour over olive oil and balsamic glaze. Toss to coat. Season well. Roast at 180°C for 20-25 minutes. Remove and cool. Place in a food processor and add the sour cream, lemon juice, balsamic glaze and chopped mint. Process until smooth. minutes until carrots are soft. Remove and cool slightly. Place in a food processor and add the garlic, chilli, chickpeas, lemon juice, tomato paste and tahini paste. Process until smooth. With the machine running, pour in the olive oil. Adjust the seasoning to taste and serve, sprinkled with toasted pine nuts and chopped chilli if desired.
