Preparation time: 15 min
Bean dip
2 dl of broad beans (Härkis)
2 cloves of garlic
1 red chilli
½ tablespoon red wine vinegar
½ teaspoon sugar
1.5 dl of olive oil
1 teaspoon ground cumin
a pinch of salt
- Remove the seeds from the chilli. Blend all the ingredients until smooth
- Season with salt if desired.
Roasted beetroot hummus dip
3 medium beets
2 tablespoons tahini
lemon juice
2 tablespoons olive oil
1 clove of garlic
1 teaspoon cheese cumin
salt, black pepper
- Roast the beets in a 180 °C oven (approx. 40 min).
- Peel a beetroot and measure all the ingredients in a blender.
- Stir until smooth.
Ginger-date dip
2 dl of dried dates boiled
1 dl OATLY iMat Fraiche (can be replaced with cream if the dip does not have to be vegan)
1 teaspoon grated ginger
2 tablespoons chopped spring onion, salt, black pepper
- Mix the dates, sour cream and ginger in a blender.
- Add chopped spring onions and season.
