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Asparagus & Beetroot Dip
Asparagus & Beetroot Dip
  • Asparagus Dip
  • 250g Asparagus
  • 1 bunch of Parsley
  • ½ Avocado
  • 4 tbsp Extra Virgin Olive Oil
  • 1 tbsp Mustard
  • 1 tbsp Lemon
  • 150g The Coconut Collaborative Natural yogurt
  • Pinch of Salt
  • Beetroot Dip
  • 1 Beets
  • 1 cup of Chickpeas
  • 150g The Coconut Collaborative Natural yogurt
  • 1 Garlic Clove
  • 1 tsp Cumin
  • 1 tbsp Lemon
  • 1 tbsp Tahini
  • 2 heaped tbsp Olive Oil
  • Pinch of Salt

 

Method:

Asparagus Dip

1. Rinse asparagus and cut the ends. Steam or boil asparagus for 3-5 mins until tender.
2. Drain water and add asparagus to the blender.
3. Pour the rest of the ingredients into a blender until smooth.
4. Taste and adjust seasoning as needed. If its too thick, add a bit of water as necessary.

Beetroot Dip

1. Boil 1 large beet for 30 minutes

2. Once beet is cooled, peel and place it in the food processor. Blend until smooth.

3. Add remaining ingredients except for olive oil and blend.

4. Drizzle in olive oil

5. Taste and adjust seasoning as needed. If it's too thick, add a bit of water as necessary.