Four easy dips | Nourish: plant-based living

Four easy dips

Bowls of dips with crackers and veggie sticks make the perfect picnic spread to share with your friends.

Recipes: Clare Scrine @sharedtablecooking

Ingredients

Baba ghanoush

Olive and mint tapenade

Kale pesto

Creamy carrot, cashew and dill

Method

Each dip makes 1 small bowl

TIP: You’ll need a food processor to make these dips. My philosophy on a good dip is that pre-roasting any solid vegetable is essential for good flavour, roasted garlic makes just about any dip better, and a decent seasoning with salt is crucial.

Baba ghanoush

  1. Preheat the oven to 200°C. Roast the eggplant whole on a baking tray for about 1 hour, or until the skin is black and the inside is soft. Remove from the oven and set aside to cool.
  2. Scrape out the eggplant flesh, discarding the burnt skin, and blend in a food processor with all the remaining ingredients until well mixed. Season to taste.
  3. Transfer to a bowl and serve.

Olive and mint tapenade

  1. Blend all the ingredients in a food processor on pulse mode to form a thick, chunky dip.
  2. Season to taste. Transfer to a bowl and serve.

Kale pesto

  1. Blend all the ingredients in a food processor until smooth.
  2. Taste the pesto and adjust the seasoning to your liking.
  3. Transfer to a bowl and serve.

Creamy carrot, cashew and dill

  1. Preheat the oven to 180°C. Arrange the carrots and garlic cloves in a small baking dish. Pour the olive oil over and sprinkle with salt.
  2. Bake for 30 minutes, or until the carrot is browning and the garlic is a deep golden colour and soft in the middle.
  3. Remove from the oven. Remove the skin from the garlic cloves then transfer to a blender. Add the remaining ingredients and blend until smooth.
  4. Check the seasoning and adjust to your taste. Transfer to a bowl and serve.

 

This is an edited extract from The Shared Table by Clare Scrine, photography by Savannah van der Niet, published by Smith Street Books. www.smithstreetbooks.com


This article is an extract from Nourish: plant-based living Vol.8 no. 1 - View Magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.