Hoki Fries with Three Easy Dips

Three quick and easy dips, paired with our Hoki Fries, makes entertaining a breeze!

Ingredients

  • Pea, Lemon & Mint Dip
  • 2 1/2 cups

    frozen peas (cooked & cooled)

  • 1

    lemon, zest & juice

  • 1 tbsp

    hulled tahini

  • 6-7 leaves

    fresh mint

  • salt & pepper

  • 2-3 tbsp

    olive oil

  • Paprika Aioli
  • 200g

    mayonnaise, store bought

  • 1/2

    lemon, juiced

  • 2

    garlic cloves, peeled

  • 1 tsp

    paprika

  • salt & pepper

  • Balsamic Beetroot Yoghurt Dip
  • 225g

    baby beetroot, drained

  • 90g

    thick greek yoghurt

  • 100g

    butter beans

  • 1/2 tsp

    cumin, ground

  • 2 tsp

    balsamic vinegar

  • salt & pepper

Directions

  1. For each individual dip, put the ingredients into a blender (or food processor) and blend until smooth. Season with Salt & Pepper to taste.
  2. Place each dip in the fridge to chill before serving. Store in fridge, covered, for up to three days.