Snack

Creamy Chive Dip & Roasted Carrot Houmous

Creamy chive dip is a luscious blend of creamy textures and vibrant flavours.
Roasted Carrot Houmous is a captivating twist on the classic Mediterranean dip.

Cooking time30 minutes
Preparation time10 minutes
DifficultyEasy
Servings10

recipe image Creamy Chive Dip & Roasted Carrot Houmous

INGREDIENTS
PREPARATION

For the Chive Dip

300 g Violife Creamy Original
150 ml Flora Plant Cream Double 31% Fat
1 lemon zest & juice
20 g chives
ground black pepper & salt to taste

For the Carrot Houmous

300 g carrots
45 g tahini
1 x 400 g tin of chickpeas
2 x garlic cloves
1 lemon zest & juice
ground black pepper & salt to taste
olive oil
2 tsp Zatar spice blend
1 x Violife Greek White Block
25 g lightly toasted pumpkin & sunflower seeds
chilli oil
lightly toasted walnuts

For the Creamy Chive Dip

Soften the Violife Creamy Original and blend with Flora Plant Cream Double.
Zest and juice the lemon and finely chop chives.
Add to the mixture and season with salt and pepper.

For the Carrot Houmous

Peel and chop carrots (keep the peel for adding to a stock).
Drizzle the carrots with olive oil, spices, and garlic cloves.
Roast until the carrots are softened and allow to cool slightly.
Add the roasted carrots and garlic, the undrained tin of chickpeas, lemon, tahini and olive oil to a blender.
Blend until smooth and adjust seasoning to taste with freshly ground black pepper and salt.
Serve in a shallow dish, crumble the Greek White over the top of the dip.
Drizzle with chilli oil, toasted seeds, and walnuts.

Serve with crudités and tortilla chips.