- Prep Time: 30 minutes
- Serving: Serves more than 10
Traffic Light Dip with Veggie Sticks
This 'traffic light' arrangement has something for everyone! It features some yummy flavour variations on the ever-popular hummus, and it is sure to be a hit with the car and train loving party-goers. As an added bonus, you're getting an extra serve of healthy veggies into the kids. It truly is a win-win!
Recipe Tester Feedback: “My family loved this, as we all love hummus. Love the different takes on the traditional one. We each had our favourites, but it was great to have options everyone liked. Delish!" - Terri
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 30 minutes
Makes 3 medium bowls of dip
Cannot be frozen
You will need:
knife
chopping board
spatula
Ingredients
- vegetables of choice - assorted, sticks, to serve
- Green dip:
- fresh basil - large handful, leaves
- baby spinach - 30g, leaves
- chickpeas - 400g tin, rinsed and drained
- garlic cloves - 2, peeled and cut into quarters
- lemon juice - 10g
- salt flakes - 1 tsp
- olive oil - 15g, plus extra to thin out
- tahini paste - 25-50g, optional
- Orange dip:
- sweet potato - 300g, roasted
- turmeric - 1 tsp, ground
- chickpeas - 400g tin, rinsed and drained
- garlic cloves - 2, peeled and cut into quarters
- lemon juice - 10g
- salt flakes - 1 tsp
- olive oil - 15g, plus extra to thin out
- tahini paste - 25-50g, optional
- paprika - for serving
- Red dip:
- capsicum - 200g, roasted, red, strips
- paprika - 1/2 tsp
- fresh basil - 6, leaves
- chickpeas - 400g tin, rinsed and drained
- garlic cloves - 2, peeled and cut into quarters
- lemon juice - 10g
- salt flakes - 1 tsp
- olive oil - 15g, plus extra to thin out
Method
Green dip:
- Add the basil leaves (large handful), baby spinach leaves (30g), rinsed chickpeas (400g tin), peeled and quartered garlic cloves (2), lemon juice (10g), salt flakes (1 tsp), olive oil (15g) and tahini paste (25-50g, if using) to the bowl. Mix Speed 5 / 30 seconds. Scrape down sides.
- Continue to blitz on Speed 5, drizzling olive oil through the lid until desired consistency is reached.
- Serve with a drizzle of olive oil over the top.
Orange dip:
- Add the roasted sweet potato (300g), ground turmeric (1 tsp), rinsed chickpeas (400g tin), peeled and quartered garlic cloves (2), lemon juice (10g), salt flakes (1 tsp), olive oil (15g) and tahini paste (25-50g, if using) to the bowl. Mix Speed 5 / 30 seconds. Scrape down sides.
- Continue to blitz on Speed 5, drizzling olive oil through the lid until desired consistency is reached.
- Serve with a drizzle of olive oil and sprinkling of paprika over the top.
Red dip:
- Add the roasted capsicum strips (200g), paprika (1/2 tsp), fresh basil leaves (6), rinsed chickpeas (400g tin), peeled and quartered garlic cloves (2), lemon juice (10g), salt flakes (1 tsp) and olive oil (15g) to the bowl. Mix Speed 5 / 30 seconds. Scrape down sides.
- Continue to blitz on Speed 5, drizzling olive oil through the lid until desired consistency is reached.
- Serve with a drizzle of olive oil over the top.
- Enjoy!
Make your own!
* Make your own tahini paste with the Tahini Paste recipe from The Tea Party Issue.
