These two dips are easy to make, frugal healthy very tasty.
You will need a food processor for the carrot dip but could get away with a stick blender for the bean dip.
|Raw Carrot Hummus and Garlic and White Bean Dip|
The raw carrot hummus is an Anabel Langbein recipe that you can find it here. Unless you are having a big party a half batch is plenty. It is so tasty and improves with a few extra hours so make it a bit ahead of time.
Garlic and White Bean Dip
1 Tin of Cannellini Beans
1 Head of Garlic - Pre Roasted and peeled
1/4 Cup Chopped Mint
2 Tbs Olive Oil
2 Tbs Lemon Juice
1 Tsp Ground Cumin
Drain the can of beans and add all the ingredients to a food processor and blend.
Allow flavours to develop for at least an hour before serving.
NB I roast a few heads of Garlic when I have the oven on and then peel the cloves and store them in a jar covered in olive oil in the fridge. They are great added to all sorts of dishes where you want some garlic flavour without the sharpness.