Ingredients

• Roasted red pepper salsa
• 1 large red pepper, roasted
• 2 acid-free tomatoes
• 1 stalk celery, finely chopped
• 2 tablespoons red onions, minced
• 2 tablespoons celery leaves, finely chopped
• 2 tablespoons chopped fresh mint
• salt, pepper, ground cumin and ground coriander to season

Chunky coriander and pistachio nut spread

• 1 cup pistachio nuts, toasted
• 1 clove garlic, crushed and peeled
• 1 green chilli, deseeded
• ½ cup coriander leaves
• ½ cup fresh Parmesan cheese, grated

Quick bean spread

• 340 gram can butter beans, drained
• 1 clove garlic, crushed and peeled
• 1 cooked medium potato
• ¼ cup olive oil
• 2 tablespoons chopped fresh thyme

Method

Roasted red pepper salsa - makes 1½ cups

1. Peel away the charred skin from the red pepper and discard the core and seeds. Chop finely.
2. Blanch, peel and finely dice the tomato.
3. In a bowl toss together all the salsa ingredients. Season with salt, pepper, cumin and coriander.

Chunky coriander and pistachio nut spread

1. Pulse the nuts, garlic, chilli and coriander leaves in a food processor until finely chopped.
2. Pulse in the Parmesan cheese and about half a cup of olive oil to make a chunky spread. Add more oil to make a smoother spread if wished. Season with salt and pepper.

Bean spread

1. Pulse the beans in a food processor, together with the garlic and cold cooked potato to mix well. Pulse in oil to make a smooth spread. Season with thyme, salt and pepper.
2. Serve these dips with cassava chips available from your supermarket.