Rainbow winter dips & crudités recipe | Good Food

Ingredients

• 150g baby carrots halved lengthways
• 15 small radishes
• 6 baby cucumbers halved lengthways
• breadsticks and crispbreads, to serve (optional)
• 250g butternut squash peeled and cut into 2cm chunks
• 4 large garlic cloves in their skins
• 1 tsp cumin seeds
• 1 tsp ground coriander
• ½ tsp hot smoked paprika
• 2 tbsp rapeseed oil
• 200g can chickpeas drained and rinsed
• 1 tbsp tahini
• 1 tsp coriander seeds crushed
• 3 banana shallots peeled and quartered lengthways
• 6 spring onions trimmed
• ½ tbsp rapeseed oil
• 100g fat-free Greek yogurt
• 1 small garlic clove finely grated
• 2 tbsp finely chopped chives
• 3 cooked beetroot
• ½ tbsp brown rice miso paste
• 1 tbsp cashew butter
• 1 lime juiced
• 1 tbsp fat-free natural yogurt
• ½ tbsp sesame seeds