Vegan Dips

These fresh and flavoursome vegan dips can be combined with several dishes such as handmade flatbreads to create a delicious Vegan Mezze sharing board. With a number of different elements there is something to suit all tastes

Serves 6-8 people

Ingredients

Vegan Baba Ganoush

2 aubergines

10 cloves of garlic

¼ tsp ground cumin

1 tbsp olive oil

3 tbsp lemon juice

1 tbsp parsley, finely chopped

Salt and pepper

Pomegranate, to garnish

Roasted Pepper and Spiced Carrot Dip

3 carrots, finely chopped

1 large red pepper, cut into strips

2 garlic cloves, finely chopped

1 tsp ground cumin

½ tsp smoked paprika

½ tsp ground cinnamon

¼ tsp cayenne pepper

1 tbsp maple syrup

3 tbsp olive oil

Appliance tip: Using steam during the cooking process allows the spices to infuse the carrots quickly ensuring an intense flavour.

Coconut Yogurt Tzatziki

150g coconut yogurt

1 cucumber, diced finely

2 garlic cloves, minced

3 tbsp lemon juice

1 tbsp mint, finely chopped

Salt and pepper to taste

Paprika, to garnish

For the Vegan Baba Ganoush

  1. Pre-heat a Miele Steam Combination Oven to 200⁰C with 100% moisture.

  2. Pierce five small holes in each aubergine and push a garlic clove into each hole.

  3. Place on a Miele Universal Baking Tray and roast for 40 minutes.

  4. Once cooked, remove the garlic cloves from the aubergine, setting three cloves aside for later. Remove the top of the aubergine and peel the skin, leaving the flesh.

  5. On a chopping board, coarsely chop the aubergine flesh and the three remaining garlic cloves then place in a large bowl with the remaining ingredients.

  6. Season to taste and garnish with pomegranate.

For the Roasted Pepper and Spiced Carrot Dip

  1. Pre-heat a Miele Steam Combination Oven to 200⁰c with 80% moisture.

  2. Place all spices in a small frying pan and warm through on a medium heat.

  3. Transfer the spices to a Solid Steam Container then add in the finely chopped carrots and garlic. Place in the Miele Steam Combination Oven at 100⁰c for 30 minutes.

  4. While the carrots and spices are steaming, place the red pepper strips on a Universal Baking Tray and drizzle with 1 tbsp of olive oil, then roast in the oven for 15 minutes or until soft.

  5. When everything has finished cooking, transfer to a blender and blitz. Gradually drizzle in the maple syrup and 2 tbsp of olive oil and continue to blitz until combined. Transfer to a serving bowl.

For the Coconut Yoghurt Tzatziki

  1. Prepare all ingredients as specified.

  2. Mix all ingredients together and combine well.

  3. Place in a fridge to chill.

  4. When ready to serve sprinkle a large pinch of paprika over for garnish.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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