Layered Dip with Qukes^® baby cucumbers

Ingredients

• 250g Qukes^® baby cucumbers
• 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

Method

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.