17/06/2012
Cauliflower and Cannellini Bean Dip & Vegetable Crisps
by Priya Tew (Dietitian UK)
These recipes are perfect for the BBQ season, a tasty and nutritious dip with the added option of making your own vegetable crisps to go with it.
This Recipe has been contributed by Priya Tew (Dietitian UK)
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Ingredients:
- CAULIFLOWER & CANNELLINI BEAN DIP
- 1/4 cauliflower cooked
- 1 clove garlic crushed
- 1 tbsp natural yoghurt
- 1 tbsp tahini
- 1x 400g can cannellini beans
- 3 tbsp olive oil
- 1/2 tsp rosemary
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- pinch chilli according to taste
- Seasoning
- VEGETABLE CRISPS
- 2 parsnips
- 2 beetroot
- 1 sweet potato
- 1/2 celeriac
- 2 tbsp olive oil
- salt and pepper
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Cooking Instructions:
- CAULIFLOWER & CANNELLINI BEAN DIP
- Cook the cauliflower and either sauté the garlic in a little olive oil or leave it raw if you prefer
- Place all ingredients in a food processor or use a hand held blender and puree to a smooth consistency
- Add chilli and seasoning to taste
- While chicken is being grilled in the oven, prepare the vegetables accordingly
- VEGETABLE CRISPS
- Preheat the oven to Gas Mark 6
- Peel the vegetables, then using a mandoline or a sharp knife, thinly slice raw parsnips, beetroot, sweet potato & celeriac
- Blot with paper kitchen towel to get rid of any water
- In a bowl mix olive oil with salt and pepper, then mix in the vegetables so they are coated
- Arrange on a baking tray in a single layer, roast low in the oven for 15-20 minutes, turning half way through
- Spread out on kitchen towel until they are cool and crisps