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076 RUNNERSWORLD.COM/UK SEPTEMBER 2019
DIP SERVICE
We love hummus, but it isn’t the only way to make those carrot
sticks more interesting. Whip up these dips and treat yourself
- Moroccan yoghurt
If your yoghurt intake is limited to granola bowls,
you’re missing out. This probiotic-rich dip is great
with kebabs, falafels and homemade turkey meatballs.
- Smoky romesco
This makes a delicious sidekick for courgette fritters
and is packed full of vitamins C and E, providing
antioxidant and anti-inflammatory benefits
1 Place the harissa or tagine
paste in a bowl and add the
yoghurt a spoonful at a time,
mixing as you go.
2 Add the honey and lemon
juice and give it another mix.
3 Stir in the coriander
(reserving a little for the
garnish) and keep mixing.
4 Season to taste and
sprinkle the remaining
coriander over the top. If
your yoghurt is fresh, it’ll
keep in an airtight container
in the fridge for a week.1 Drain the peppers (if
they’re in olive oil, reserve
this to use later) and place in
a blender with all the other
ingredients except the oil.
2 Pulse until it begins to
form a paste – don’t overdo
it; you want some nice
chunks in this one, so stop
before it resembles a purée.
3 Once you’re happy with
the consistency, slowly
drizzle in the olive oil (or oil
reserved from the peppers),
season to taste and mix well.Kcals 94 / Fat 3g /
Protein 5g/ Carbs 12g*
Serves 8
150g harissa paste or
Moroccan tagine paste
500g Greek-style natural
yoghurt
3 tbsp runny honey
Juice of 2 lemons
Bunch of fresh coriander,
roughly chopped
Kcals 221 / Fat 17g /
Protein 7g / Carbs 15g
Serves 8
2 × 450g jars of roasted
red peppers
3 tsp garlic purée
1 tbsp tomato paste
4 tbsp sherry vinegar
2 tbsp smoked paprika
2 tbsp cayenne pepper
50g breadcrumbs
75g blanched almonds
100ml olive oil
Salt and black pepper