Rainbow winter dips & crudités

• baby carrots↗150g g

  halved lengthways

• small radishes↗15
• baby cucumbers6

  halved lengthways

• breadsticks↗

  and crispbreads, to serve (optional)

• butternut squash↗250g g

  peeled and cut into 2cm chunks

• large garlic cloves↗4

  in their skins

• cumin seeds↗1 tsp tsp
• ground coriander↗1 tsp tsp
• paprika↗½ tsp hot smoked ½ tsp hot smoked
• rapeseed oil↗2 tbsp tbsp
• chickpeas↗200g can g

  drained and rinsed

• tahini↗1 tbsp tbsp
• coriander seeds↗1 tsp tsp

  crushed

• banana shallots↗3

  peeled and quartered lengthways

• spring onions↗6

  trimmed

• rapeseed oil↗½ tbsp
• fat-free Greek yogurt↗100g
• small garlic clove↗1

  finely grated

• finely chopped chives2 tbsp
• cooked beetroot↗3
• brown rice miso paste↗½ tbsp
• cashew butter↗1 tbsp
• lime↗1

  juiced

• fat-free natural yogurt↗1 tbsp
• sesame seeds↗½ tbsp

Step-by-step instructions

1. 1

   To make the hummus, put the squash on a baking sheet and toss with the garlic, cumin, ground coriander, paprika and 1 tbsp oil. Roast at 180C/160C fan/gas 4 for 20 mins or until the squash is tender. Leave to cool. Put the squash in a food processor, add the garlic (squeezing the flesh out of the skins) along with the chickpeas and tahini, then blitz until smooth – loosen with 1 tbsp water if needed. Season. Mix the rest of the oil with the coriander seeds to drizzle over the hummus.

2. 2

   To make the onion dip, put the shallots and spring onions in a roasting tin and drizzle with the oil. Roast at 180C/160C fan/gas 4 for 25-30 mins or until golden and soft. Leave to cool, then blitz in a food processor with the yogurt, garlic and half the chives until smooth. Season. Serve sprinkled with the remaining chives.

3. 3

   For the beetroot dip, blitz everything in a food processor, except the yogurt and sesame seeds, until smooth. Swirl in the yogurt and sprinkle with the sesame seeds.

4. 4

   Serve the dips on a board with the veg crudités and breadsticks and crispbreads, if you like.