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

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