Low kilojoule dinner party dips and starters

Low kilojoule dinner party dips and starters

Low kilojoule dinner party dips and starters

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It’s always nice having friends over for a meal, be it to celebrate an occasion or just a general catch up, but there always seems to be an expectation to provide delicious food for several courses.

If you are trying to watch your food intake or weight it can become a challenge. Instead of cheese and crackers for starters, why not impresses your guests and make these delicious vegetable based dips from scratch? Complement them with a selection of vegetable sticks – carrot, celery, cucumber, capsicum, beans – to help reduce the kilojoule intake.

If you are making multiple dips, the portions below are a great size and taste better than most dips you find in supermarkets

Zucchini and eggplant baba ganoush

15-20 minutes preparation and cooking time

Ingredients

  • 1 zucchini
  • ½ eggplant
  • 2 small cloves of garlic, crushed
  • ¼ teaspoon ground cumin
  • 1 teaspoon tahini
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice

 Method

  1. Slice the zucchini into 0.5cm slices length ways, and slice the eggplant into 1cm discs. Cook the vegetable slices under a grill or on a barbecue for 3-5 minutes on each side, then set aside to cool.
  2. Place the zucchini, eggplant, garlic, cumin, tahini, olive oil and lemon juice into a blender or small food processor and combine until a smooth consistency is achieved.
  3. Serve immediately, or store in an airtight container in the refrigerator for one week.

Sweet potato hummus

15-20 minutes preparation and cooking time

Ingredients

  • ¼ cup pine nuts
  • 150g sweet potato
  • ½ 400g can chickpeas, drained
  • 2 small cloves of garlic, crushed
  • 2 teaspoons tahini
  • 60ml extra virgin olive oil
  • 50ml fresh lemon juice

Method

  1. Preheat oven to 180 degrees C, line a small baking dish with baking paper and spread the pine nuts over it. Roast pine nuts of 5 minutes then set aside to cool.
  2. Peel the sweet potato and cut into thin slices. Cook the sweet potato under a grill or on a barbecue for 3-5 minutes on each side, then set aside to cool.
  3. Place the sweet potato, chickpeas, pine nuts, garlic, tahini, olive oil and lemon juice into a blender or small food processor and combine until a smooth consistency is achieved.
  4. Serve immediately, or store in an airtight container in the refrigerator for one week.

Sweet potato and roast cashew dip

15-20 minutes preparation and cooking time

Ingredients

  • ½ cup raw cashew nuts
  • 150g sweet potato
  • ¼ teaspoon ground cumin
  • 2 small cloves of garlic, crushed
  • ½ teaspoon tahini
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon grated parmesan cheese

 Method

  1. Preheat oven to 180 degrees C, line a small baking dish with baking paper and spread the cashew nuts over it. Roast cashew nuts of 7 minutes then set aside to cool.
  2. Peel the sweet potato and cut into thin slices. Cook the sweet potato under a grill or on a barbecue for 3-5 minutes on each side, then set aside to cool.
  3. Place the sweet potato, pine nuts, garlic, cumin, tahini, olive oil and Parmesan cheese into a blender or small food processor and combine until a smooth consistency is achieved.
  4. Serve immediately, or store in an airtight container in the refrigerator for one week.

 Roast capsicum, tomato and basil pesto

20 minutes preparation and cooking time

Ingredients

  • ¼ cup pine nuts
  • 1 capsicum
  • 1 roma tomato
  • Extra virgin olive oil to drizzle
  • 1 clove of garlic, crushed
  • 1 teaspoon fresh lemon juice
  • 2 cups fresh basil leaves

 Method

  1. Preheat oven to 180 degrees C, line a small baking dish with baking paper and spread the pine nuts over it. Roast pine nuts of 5 minutes then set aside to cool.
  2. Slice the capsicum into 4 large slices and discard the seeds and spread over a lined baking tray. Slices the tomato into sixth, spread over baking tray and drizzle with extra virgin olive oil. Increase oven heat to 200 degrees C and roast capsicum and tomato for 20 minutes. Remove from the oven and set aside to cool.
  3. Once the capsicum is cool remove the skin.
  4. Place the capsicum, tomato, pine nuts, garlic, lemon juice and basil leaves into a blender or small food processor and combine until a smooth consistency is achieved.
  5. Serve immediately, or store in an airtight container in the refrigerator for one week.

Beetroot dip

20 minutes preparation and cooking time

Ingredients

  • 1 beetroot
  • 100g low fat green yogurt
  • 1 clove of garlic, crushed
  • 2 tablespoons extra virgin olive oil

Method

  1. Preheat oven to 220 degrees C Peel the beetroot and slice into eighths. Line a small baking dish with baking paper, spread the beetroot on top, and roast for 15 minutes.
  2. Place the beetroot, yogurt, garlic and olive oil into a blender or small food processor and combine until a smooth consistency is achieved. Add more yogurt if required to achieve the desired consistency.
  3. Serve immediately, or store in an airtight container in the refrigerator for one week.