Trio of Homemade Dips with Fresh Crudités

Serves: 6-8_(as_a_sharing_platter) Prep: 25_mins

Info

This vibrant trio of dips is made for sharing. Creamy Lemony Artichoke White Bean Dip, earthy-sweet Beet Hummus with Yoghurt, and a fresh, herb-packed Greek Green Goddess Dip come together to create a colourful, flavour-forward platter. Paired with crisp vegetable crudités and slices of Biona Organic Super Seed Bread, this spread is perfect for entertaining, relaxed lunches, or a nourishing snack board. Each dip brings something different to the table – tangy, creamy, herby, and bold – yet all are simple to prepare and full of wholesome ingredients.

Ingredients

To serve:

Biona Organic Super Seed Bread, sliced and lightly toasted

Assorted vegetable crudités (carrots, cucumber, radishes, celery, bitter leaves)

Lemony Artichoke White Bean Dip:

1 400g can Biona Organic Cannellini Beans, rinsed and drained

340g Biona Organic Artichoke Hearts, drained

2 garlic cloves

3 tbsp Biona Organic White Tahini

¾ tsp salt

¼ tsp cracked black pepper

Zest of 1 large lemon, divided (plus extra for garnishing)

1 tbsp Biona Organic Extra Virgin Olive Oil (plus extra for drizzling)

¼ tsp paprika

Small handful of fresh parsley

Beet Hummus with Yoghurt:

3 medium beets, cooked and peeled

1 400g can Biona Organic Chickpeas, drained and rinsed

60g toasted walnuts

1–2 garlic cloves

2 1 tbsp Biona Organic White Tahini

2 tbsp Biona Organic Extra Virgin Olive Oil

2 tbsp lemon juice

1½ tsp ground cumin

Pinch of salt

1–2 large dollops Greek yoghurt

Handful of fresh dill

Greek Green Goddess Dip:

Handful fresh dill

Handful fresh mint

Handful fresh parsley

Handful fresh basil

2 garlic cloves, peeled and smashed

2 spring onions, trimmed and chopped

2 tsp capers

¼ tsp chilli flakes

1½ tbsp lemon juice

100ml Biona Organic Extra Virgin Olive Oil

100g feta cheese, crumbled

120g Greek yoghurt

Salt and black pepper, to taste

Method

Lemony Artichoke White Bean Dip:

Place the white beans, artichoke hearts, garlic, tahini, salt, pepper, and two-thirds of the lemon zest into a food processor.
Add the olive oil and blend until smooth, scraping down the sides as needed.
Spoon into a shallow bowl, swirl a small well into the centre, drizzle with olive oil, and finish with paprika, parsley, and remaining lemon zest.

Beet Hummus with Yoghurt:

Add the cooked beets, chickpeas, walnuts, and garlic to a food processor and pulse until finely ground.
Add the tahini, olive oil, lemon juice, cumin, and salt, then process until creamy and smooth. Adjust the consistency with a little water or extra tahini if needed.
Transfer to a serving bowl, gently swirl through one or two dollops of Greek yoghurt, and top with fresh dill.

Greek Green Goddess Dip:

Add all fresh herbs, garlic, spring onions, capers, chilli flakes, and lemon juice to a food processor. Pulse until finely chopped.
With the motor running, slowly drizzle in the olive oil until smooth and emulsified.
Add the feta and process until mostly smooth, then add the Greek yoghurt and blend until creamy.
Taste and season with salt and pepper as needed. Transfer to a bowl and serve.

Arrange all three dips on a platter with Biona Organic Super Seed Bread and fresh vegetable crudités. Serve immediately, or refrigerate the dips (covered) for up to 3 days.