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Mediterranean dipping plate
A barbecue without dips is like a weekend without sunshine - it's just not half as good as it could be. We can help with the first part...
Ingredients
- 1 bunch asparagus, woody ends trimmed
- Olive oil spray
- 8 thin slices sourdough bread
- 1 lemon, cut into wedges
- 1 tbs chopped fresh continental parsley
Beetroot & horseradish dip
- 1 x 425g can baby beets, drained, coarsely chopped
- 2 tbs Weight Watchers extra-light sour cream
- 1 tbs grated horseradish
- 1 tbs fresh lemon juice
White bean hummus
- 1 x 400g can cannellini beans, rinsed, drained
- 2 tbs fresh lemon juice
- 1 tbs tahini
- 2 garlic cloves
- 1/4 tsp ground cumin
Method
- To make the beetroot & horseradish dip, place the beet, sour cream, horseradish and lemon juice in the bowl of a food processor and process until almost smooth.
- Transfer to a serving bowl.
- To make the white bean hummus, place the beans, lemon juice, tahini, garlic and cumin in the clean bowl of a food processor and process until smooth. Taste and season with salt and pepper.
- Transfer to a serving bowl.
- Preheat a barbecue grill on high. Lightly spray the asparagus with olive oil spray.
- Cook, turning, for 1 minute or until bright green and tender crisp.
- Lightly spray both sides of the bread slices with olive oil spray.
- Cook for 30 seconds each side until lightly toasted.
- Place the asparagus, sourdough bread, lemon wedges and dips on a serving platter.
- Sprinkle the beetroot & horseradish dip with chopped parsley.
- Squeeze 1 lemon wedge over the white bean hummus and season with freshly ground black pepper.
- Serve and enjoy!
(Source: taste.com)
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2)
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anonymous says:
25-May-2009
anonymous says:
22-May-2009
tasty recipe
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