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Romesco Dip:


4 capsicums 

Handful of almonds 

Handful parsley

2 slices of sourdough 

Zest and juice of 1 lemon

1 heaped tsp of cumin

1 heaped tsp sea salt

1 heaped tsp smoked paprika

2 tbsp olive oil

2 cloves garlic


  1. Roast capsicums by placing them (whole sprayed in olive oil) in the oven at 200°C until they char and the skin wrinkles.
  2. Turn inside out, remove seeds and peel off skin. For a time-saving approach, buy pre roasted/marinated capsicums.
  3. Place the roasted capsicums, almonds, sourdough, parsley, lemon, garlic, smoked paprika, cumin, sea salt and olive oil into your KitchenAid 13 Cup Food Processor. Blitz until desired consistency.
  4. Serve with a little drizzle of olive oil on top.

Chefs note: 

  1. Sourdough can be removed for a gluten-free dip.


Pumpkin & cashew dip:


¼ kent pumpkin

Small handful of cashews

2 tbsp feta 

Pinch of salt

Handful of parsley

Zest of 2 lemons

2 tbsp olive oil

Cracked pepper


  1. Roast kent pumpkin at 150°C in the oven for 2-3 hours, until soft with some caramelisation.
  2. Scoop pumpkin out of skin into the KitchenAid 13 Cup Food Processor and add cashews, feta, salt, parsley, zest of 2 lemons, juice of 1 lemon, olive oil and cracked pepper. Blitz until desired consistency.
  3. Serve as is!

Beetroot & yoghurt dip


8 fresh beetroots 

5 tbsp natural yoghurt

1 clove chopped garlic

2 tbsp olive oil

2 heaped tbsp dukkah

½ lemon 

Pinch of salt 


  1. Roast beetroots (wrapped in foil) in the oven on 150°C  for 2-3 hours, and then peel them. Alternatively, purchase pre-cooked peeled beetroot.
  2. Place beetroots, natural yoghurt, chopped garlic, dukkah, zest of 1/2 lemon, 1 tbsp lemon juice, salt and olive oil into your KitchenAid 13 Cup Food Processor.
  3. Blitz until desired consistency.
  4. Serve topped with a sprinkle of dukkah.