A Trio of Thermomix Dips

A Trio of Thermomix Dips

Beetroot, Parmesan and Cashew Dip

5 min prep time
5 min total cooking time

Ingredients
80 g Parmesan cheese, crust removed and cut into cubes (3 cm)
1 garlic clove
150 g roasted salted cashew nuts
450 g canned baby beetroot (reserve1 tbsp beetroot liquid), remaining liquid drained
1 tbsp lemon juice (approx. ½ lemon)
1 pinch sea salt, to taste
1 pinch ground black pepper, to taste
1 spring onion/shallot, trimmed and finely sliced for garnishing

Ingredients
Place Parmesan and garlic into mixing bowl and grate10 sec/speed 9. Transfer into a bowl and set aside.
Place cashews into mixing bowl and chop 2 sec/speed 7.
Add beetroot, reserved 1 tbsp beetroot liquid and reserved grated Parmesan and garlic and blend 6 sec/speed 5.
Add lemon juice, season to taste with salt and pepper, then mix 3 sec/speed 4. Transfer into a sealable container and place into refrigerator until ready to serve. Garnish dip with spring onion/shallot and serve chilled.


Tzatziki Dip

5 min prep time

15 total min cooking time

Ingredients
2 Lebanese cucumbers, unpeeled, sliced lengthways and seeds removed
1 tbp sea salt
1 clove garlic
3-5 sprigs fresh dill, leaves only, to taste or fresh mint, leave onto, to taste
350g Greek-style natural yogurt
20g lemon juice (approx. ½ a lemon)
30g extra virgin olive oil
1 pinch ground black pepper, to taste

Method
Put the cucumber into the bowl and chop for 3 sec/speed 5T.
Transfer into simmering basket and leave to drain for approx. 10 minutes. Squeeze excess liquid out of cucumber. Discard water from cucumber then clean and dry the mixing bowl.
Put garlic and dill or minute into mixing bowl and chop for 3 sec/speed 7. Scrape down sides of bowl using a spatula.
Add all remaining ingredients, including cucumber, and combine 15 sec/counter-clockwise operation/speed 3.
Serve immediately or refrigerate until ready to serve.


Hommus Dip

10 min prep time
15 min total cooking time

Ingredients 1 garlic clove, adjust to taste
400 g canned chickpeas, rinsed, drained
30 - 50 ml lemon juice, to taste
1 tbsp tahini
20 ml extra virgin olive oil
1 tsp ground cumin (optional)
1 tbsp water
2 pinches salt, to taste
1 pinch ground black pepper, to taste (optional)
ground paprika, for sprinkling

Method
Place garlic clove into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula and repeat 3 sec/speed 7.
Add chickpeas, lemon juice, tahini, extra virgin olive oil, ground cumin (optional), water, salt and pepper (optional) and mix 10-15 sec/speed 5, or until desired consistency is achieved. Garnish with paprika.