recipe_lr_qukes_baby-cucumbers_layered-lebanese-dip_janelle-bloom_2016_4

Recipe

Layered Dip with Qukes® baby cucumbers

6
Serves
10 MINS
Prep Time
0 MINS
Cook Time
21
Ingredients
Ingredients
Method
  • 250g Qukes® Baby Cucumbers Description, Description
  • ¼ cup flat leaf parsley leaves, chopped
  • ¼ cup mint leaves, chopped
  • 3 green onions, thinly sliced
  • 2 tbs pine nuts, toasted
  • 2 tbs extra virgin olive oil,
  • ½ tsp smoked paprika,
  • ¼ tsp chilli flakes,
  • baguette, to serve

hommus

  • 400g can chickpeas, rinsed, drained
  • 1 lemon, rind finely grated, juiced
  • 2 tbs tahini,
  • 2 garlic cloves, crushed
  • ½ tsp sweet paprika,
  • ⅓ cup extra virgin olive oil,

fresh beetroot dip

  • 400g whole cooked beetroot, chopped
  • 1 long red chilli, finely chopped
  • 2 green shallots, finely chopped
  • 1 tbs red wine vinegar,
  • ¼ cup extra virgin olive oil,
  • 2 tsp horseradish cream,
  1. To make the hommus; combine all the ingredients in a food processor with salt and pepper. Process until smooth. Press a piece of plastic wrap onto the surface of the dip and refrigerate until ready to serve.
  2. To make the beetroot dip; combine all the ingredients in a food processor with salt and pepper. Process until well combined. Press a piece of plastic wrap onto the surface of the dip and refrigerate until ready to serve.
  3. Just before serving, spread hommus over base of a large shallow serving bowl. Spoon the beetroot dip over the hommus. Combine the parsley, mint and onions and spoon over the dip. Thinly slice the Qukes® lengthways, each into six and arrange in a spiral pattern over the dip. Sprinkle over the pine nuts.
  4. Combine the oil, paprika and chilli and spoon over the Qukes®. Season. Serve with baguette.
Shortcut – you can replace the home made dips with 2 x 200g tubs ready-made hommus and 2 x 200g tubs ready-made beetroot dip.