Whether it is for snacking, hosting or simply having a good stock of condiments in the refrigerator, dips and spreads are a delicious accompaniment to most edible elements that constitute a meal. Given the onset of winter, an abundance of root vegetables find their way into markets—making it easier to utilise them across a variety of sweet and savoury preparations. From roasting to baking and even boiling root vegetables as a primary technique before they are converted into dips or spreads, Usha’s mixer grinder ensures that the finishing touches for each one is always perfect, leading to just the right texture that ranges from moreish to creamy.
Beetroot Hummus
Image Credits: Pexels
Combine cooked and peeled chickpeas with roasted beetroot, garlic, tahini and lime juice to make a vibrantly pink hummus that can be used as a delicious snack, in wraps, sandwiches or even to dollop over Buddha bowls. Balance the sweet earthiness of the root vegetable with a few chunks of salty feta cheese, which not only adds richness to the dip but also brings a balance in flavour. Swap the chickpeas for other legumes such as black-eyed peas, butter beans or even rajma—to boost its protein value as well as fortify the hummus from a nutritional point of view.
Sweet Potato Dessert Dip
A unique dip that’s perfect for a festive gathering—this sweet potato dip is unlike most other dips that are usually savoury. Boil or roast the sweet potatoes in their skin before peeling and adding them to a blender along with some cinnamon and maple syrup. Blend until smooth and transfer to a bowl before garnishing it with roasted almonds or cashews, or adding some marshmallows on top and torching them to give them a slightly caramelised depth.
Turnip-Yoghurt Dip
Image Credits: Flickr
A garlicky variant of the tzatziki, this off-white dip is enriched with creamy Greek yoghurt as well as the liberal use of freshly chopped herbs. Roast the turnips in a high oven until slightly burnished on the edges before adding them to a mixer grinder along with some garlic and yoghurt. Season with salt and pepper as well as a healthy drizzle of olive oil, combine with freshly chopped mint and dill before serving with root vegetable chips to make the snack seasonal all the way through.
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Curry Potato Dip
The goodness of a well-made aloo curry can be translated into a deliciously spicy-savoury dip that is delightful when used as a spread for grilled cheese toasties, spooned over pita chips or enjoyed with some hot puris. Boil the potatoes separately and make a curry base using onions, tomatoes, spices and aromatics of choice before adding everything to a mixer grinder and blending it coarsely—in order to let the dip be more chunky than smooth. Relish the comfort of curry flavours in a new and improved form!
Green Garlic-Carrot Spread
Image Credits: Pixabay
Given how both ingredients are freshest in the winter season, a bunch of green garlic can be transformed into a chimichurri-like condiment to spoon over a roasted carrot mash, bulked with sour cream, salt and olive oil. Ensure that the green garlic element is seasoned well and made fiery with the use of fresh, finely chopped red chillies to juxtapose the sweet flavour of the carrots. Roast or steam the carrots—use a mix of red, black and orange for depth in taste—and finish with another generous drizzle of olive oil.