Healthy Dips 4 Ways

The best snacks are the ones that are easy to make, taste great, and fill you up without weighing you down...

These BRIGHT AND HEALTHY BEAN DIPS tick all of those boxes

Ingredients:

For the Kidney Beans:

4 cups IMBO kidney beans

For Beetroot Bean dip:

1 cup cooked IMBO kidney beans
2beetroots (roasted)
4tbsplemon juice
2 tspcrushed garlic
Salt and pepper to taste
Water, to reach desired dip consistency
Pomegranate seeds, to garnish

For the Spicy Avocado Bean Dip:

1 cup cooked IMBO kidney beans
1 medium ripe avocado
cup fresh coriander leaves
4 tbsp lime juice
tsp cayenne pepper
tsp ground cumin
Salt and pepper to taste
Water, to reach desired dip consistency
Finely chopped coriander, to garnish

For the Turmeric Bean Dip:

1 cup cooked IMBO kidney beans
cup cashew nuts
1 tbsp olive oil
1 tbsp water
1 tsp turmeric
1 tsp paprika
1 tsp cumin
Salt and pepper to taste
Water, to reach desired dip consistency
Mixed seeds, to garnish

For the Roasted Carrot Bean Dip:

2 cups carrots, roasted
2 cloves garlic, peeled
2 sprigs rosemary
2 tbsp olive oil
Salt and pepper, to taste
1 cup cooked IMBO kidney beans
Water, to reach desired dip consistency
Light dusting of cayenne pepper, to garnish

Method:

Preparing the Kidney Beans:

1. Pour the kidney beans into a pot, cover with water and boil for 5 minutes.

2. Switch off the heat and allow the beans to soak for an hour in the boiling water.

3. Drain the beans and refill the pot before bringing to the boil and cooking until soft. About 40 50 minutes. Drain the beans once cooked.

For Beetroot Bean dip:

1. Preheat oven to 200C.

2. Toss peeled beetroot with oil, salt and pepper on a baking sheet; roast until tender, about 20 minutes.

3. Pour all of the ingredients into a blender. Add water slowly to the mixture as you blitz in order to reach your desired consistency. Blitz until smooth.

4. Pour the dip into a bowl, smooth the top & garnish with pomegranate seeds.

For the Spicy Avocado Bean Dip:

1. Pour all of the ingredients into a blender. Add water slowly to the mixture as you blitz in order to reach your desired consistency. Blitz until smooth.

2. Pour the dip into a bowl, smooth the top & garnish with chopped coriander.

For the Turmeric Bean Dip:

1. Pour all of the ingredients into a blender. Add water slowly to the mixture as you blitz in order to reach your desired consistency. Blitz until smooth.

2. Pour the dip into a bowl, smooth the top & garnish with mixed seeds.

For the Roasted Carrot Bean Dip:

1. Preheat oven to 200C.

2. Toss carrots, garlic, and rosemary with oil, plus salt and pepper on a baking sheet; roast until tender, about 20 minutes.

3. Transfer to a blender; discard rosemary.

4. Add the cooked beans and more salt and pepper.

5. Add water slowly to the mixture as you blitz in order to reach your desired consistency. Blitz until smooth.

6. Pour the dip into a bowl, smooth the top & garnish with cayenne pepper.

Assembly:

1. Serve the bean dips with an assortment of rainbow healthy veggies on a large rainbow platter.