Portable Picnic Dips 

Ingredients:

Easy Hummus:

1 x 400g tin Biona Organic Chickpeas 

1 small garlic clove 

1tbsp Biona Organic White Tahini

Juice and zest of 1 lemon 

4 tbsp Biona Organic Extra virgin Olive oil 

5 tbsp water

Top with: Olive oil, toasted and bashed 

 

Black Bean and Cumin Hummus:

1 x 400g tin Biona Black Beans 

1 small garlic clove 

1tbsp Biona Organic Whole Sesame Tahini 

Juice of 2 limes 

4 tbsp Biona Extra Virgin Olive Oil 

Top with: black sesame seeds, toasted cumin seeds

 

Summer Herbs Butterbean Dip:

1 x 400g tin Biona Organic Butter Bean s

1/2 small clove garlic 

1 small handful parsley, chopped

1 small handful coriander, chopped 

4 tbsp Biona extra virgin Olive oil 

Juice of 1 lemon 

Top with: more herbs, olive oil

 

Pink Cannellini and Beetroot Dip:

1 x 400g tin Biona Organic Cannellini Beans 

1 small clove garlic 

200g Biona Organic Jarred Beetroor, drained and pureed

1 tbsp Biona Organic White tahini

Juice of 1/2 lemon and 1/2 orange 

Top with: orange and lemon zest, sliced radishes, hemp seeds

 

Method:

  1. Put the drained tin of pulses, garlic, tahini (if using), herbs (if using) and citrus juice and zest (if using) into a food processor and blitz smooth.
  2. Add the oil/beetroot/water bit by bit until you have a creamy dip.
  3. Add your toppings, then serve with raw vegetables, crackers and flatbread for dipping.

Windmill products used in this recipe