Green goddess and red devil dips with homemade breadsticks and veg
- Preparation and cooking time
- Total time
- + proving
- Easy
- Serves 12
Skip to ingredients
- 24 mixed radishes
- 2 baby fennelcut into slim wedges
- 3 ridged cucumberscut into long wedges
GREEN GODDESS DIP
- 1 bunch spring onionschopped
- 1 lemonjuiced
- 1 avocadostoned and chopped
- a small bunch basilchopped
- a small bunch chiveschopped
- a small bunch mintchopped
RED DEVIL DIP
- 4 roasted red peppers from a jardrained
- ½ clove garlic
- 50g walnutstoasted
- 2 tbsp harissa
- 1 tbsp olive oil
- 1 lemonjuiced
BREADSTICKS
- 1 pack (about 500g) ciabatta bread mix
- olive oil
- for dusting flour
Nutrition: per serving
- kcal228
- fat12.2g
- saturates3.2g
- carbs21g
- sugars3g
- fibre3.3g
- protein7g
- salt0.6g
Method
step 1
Heat the oven to 220C/fan 200C/gas 7. Make the dough following packet instructions, adding 2 tbsp olive oil into the mix. Allow to rise, knead lightly on a floured surface, then divide into 4. Roll each piece into a long rectangle. Cut into strips about 1½cm wide.
step 2
Oil 2 non-stick baking trays and put the strips onto them, twisting each one several times as you do so. Leave to prove again for 5-10 minutes, until they’ve risen a little more. Bake for about 10-12 minutes, or until golden.
step 3
To make the red devil and greed goddess dips, tip the ingredients for each, separately, into a food processor, whizz until smooth, then season. Serve the dips with the breadsticks and veg.
