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Servings 3 large dips

Ingredients

Green: Pea & Mint Dip

  • 250 g (8.8 oz) frozen peas
  • handful of baby spinach
  • 2 tbsp olive oil
  • 1 lemon, juice only
  • pinch of salt
  • 2 tbsp mint leaves, chopped

Amber: Turmeric Hummus

  • 1 x 400 g (14.1 oz) tin of chickpeas, drained + rinsed
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 garlic clove, diced
  • 1 tsp fresh ginger, grated
  • 1/2 lemon, juice only
  • 1/4 tsp ground turmeric
  • 1/4 tsp salt

Red: Tomato Cream Cheese

  • 12 baby tomatoes
  • 4 sweet red peppers
  • 100 g (3.5 oz) vegan cream cheese
  • 1 tbsp tomato paste
  • 1/2 tbsp apple cider vinegar
  • salt and pepper, to taste
  • olive oil

Method

Green: Pea & Mint Dip

  • Put the peas in a large bowl and pour over boiling water. Leave to stand for 5-10 minutes.
  • Drain the peas then transfer to a food processor. Add the lemon juice, olive oil, salt, mint leaves and pulse lightly until you get a chunky consistency.
  • Transfer to a bowl to serve.

Amber: Turmeric Hummus

  • Add all ingredients to a blender and blend until smooth.
  • Transfer to a bowl to serve.

Red: Tomato Cream Cheese

  • Preheat oven to 200°C fan / 425°F.
  • Trim and deseed the peppers. Then cut into strips.
  • Transfer the sliced peppers to a baking tray and add the tomatoes. Coat with a small amount of olive oil, then roast in preheated oven for 12 minutes.
  • Remove the roasted veggies from the oven and blend in a blender with the remaining ingredients.
  • Transfer to a bowl to serve.