Dips - Beetroot hummus, Carrot hummus and Peanutbutter dressing

Therese Elgquist's dips - Beetroot hummus, Carrot- and white bean cream with almond butter and Za’atar and Peanutbutter dressing

With a bunch of lovely dips and dressings at home, you can always tie together and spice up any meal. My tip is to always mix double batches when you are still running so you have for the whole week. Here, Therese Elgquist shares with us three of her favorite recipes; Beetroot hummus, carrot and white bean cream with almond butter and Za'atar and peanut dressing.

Beetroot hummus

Ingredients

2 tbsp light tahini

1/2 dl water

1 pack (á ca 230 g/4 dl) pre-cooked chickpeas, rinsed

1 beetroot, finely grated

1/2 garlic clove, finely grated

1 handful of fresh parsley

Granit Ramsons salt

For serving

Beetroot sprouts (optional)

Instructions

Mix tahini and water together until smooth. Add chickpeas, beetroots, garlic and parsley and mix until it reaches the consistency of a smooth spread. Add ramsons salt to taste.

Carrot- and white bean cream with almond butter and za’atar

Ingredients

2 tbsp almond butter

1/2 dl water

Therese Elgquist's dips - Beetroot hummus, Carrot- and white bean cream with almond butter and Za’atar and Peanutbutter dressing

1 package (á ca 230 g) of pre-cooked white beans, rinsed

250 g carrots, steamed or oven baked

1/2 tsp Granit’s Za’atar

Salt och freshly ground black pepper

Instructions

Mix together water and tahini until mixture is creamy. Mix all ingredients into a smooth hummus. Add salt and pepper to taste.

Peanutbutter dressing

Ingredients

1/2 dl unsweetened peanut butter

1 dl water

1 tbsp tamari sauce

2 pinches of Granit Spice

Chili/Coriander

Salt

Instructions

Mix all ingredients into a smooth dressing. Add salt to taste. 

Therese Elgquist's dips - Beetroot hummus, Carrot- and white bean cream with almond butter and Za’atar and Peanutbutter dressing

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