MEZE DIPS & SPREADS

Perfect with the delicious Nordic Oat Balls® Meze!

Meze dips and spreads

Ingredients

BEETROOT HUMMUS
  • 1 beetroot
  • 200 g chickpeas (drained and rinsed)
  • 2 tbsp olive oil
  • Zest and juice of ½ lemon
  • 1 garlic clove
  • 1–2 tbsp tahini
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • Salt
  • 2 tbsp water
  • Olive oil to sprinkle on top
BABA GANOUSH
  • 1 aubergine
  • 2 garlic cloves
  • Juice of ½ lemon
  • ½ dl olive oil
  • 2 tbsp finely chopped parsley
  • 1 tbsp tahini
  • 1 tsp salt
CARROT-GINGER PASTE
  • 4–6 carrots
  • 1 garlic clove
  • Juice of ½ lemon
  • 2 cm of fresh ginger
  • ½ bunch of fresh coriander
  • 1/4 dl oil
  • 1 tsp salt

Instructions

BEETROOT HUMMUS
  1. Peel, chop and cook the beetroot. Lightly cook the garlic in a pan with oil. Place the beetroots, chickpeas and garlic into a food processor or a blender and blend. Add all the remaining ingredients and blend again until smooth and creamy. If the mixture is too thick, add more water or tahini. Taste and adjust seasoning as needed. Tip: top with sesame seeds, fresh parsley and/or olive oil.
BABA GANOUSH
  1. Preheat oven to 225°C. Bake a whole aubergine for around 45 minutes until it is cooked inside, turning halfway through the cooking time. Allow to cool. Cut the aubergine in half lengthwise and scoop out the flesh. Place all the ingredients into a food processor or a blender and mix until smooth and creamy. Taste and adjust seasoning as needed. Tip: top with herbs and pomegranate seeds.
CARROT-GINGER PASTE
  1. Peel, chop and cook the carrots until well done. Place all the ingredients into a food processor or a blender and mix until smooth and creamy. Taste and adjust seasoning as needed. Tip: top with coriander.

What did you think? Leave a review.

0 reviews