A bevy of buffets: canapes

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.

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

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.

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, 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 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.