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Avocado Dip

Avocado Dip
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Avocado Dip
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Ingredients
Servings:
Instructions
  1. Halve the avocados, get rid of the stones and spoon the flesh into a bowl. Add all the other dip ingredients, add a pinch of salt and pepper and mash well with the fork. You can make this really smooth or rustic and chunky, it is up to you.
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Baba Ganoush

Baba Ganoush
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Baba Ganoush
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Ingredients
Servings:
Instructions
  1. Preheat an oven to 200°C.
  2. Place eggplants onto the baking sheet and prick in several places using a fork. Roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled.
  3. Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavours meld.
  4. Remove and discard skin from eggplant. Using a fork, mash the eggplant to a paste.
  5. Add tahini paste. Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil. Store in an airtight container and refrigerate up to 5 days.
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Hummus

by In Dip Tagged
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Hummus

Ingredients

  • 1 can chickpeas
  • 2 tablespoon tahini paste
  • 2 cloves garlic, peeled, or to taste
  • 1 large lemon
  • 1/2 teaspoon ground cumin, optional
  • 4-5 tbsps olive oil, plus extra to serve
  • 2-3 tbsps water
  • salt to taste
  • dash ground paprika, for serving

Instructions

  • When making a homemade hummus recipe, what really makes a difference is the order that you add the ingredients.
  • Add the tahini and lemon juice in a food processor or blender and pulse for about 1 minute, until thick and light in colour. Add the chickpeas. Process the mixture, until the chickpeas are minced.
  • Add the minced garlic and pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
  • Season with salt and cumin and pour in 2-3 tbsps water, if the hummus is too thick. Pulse for 1 more minute. Taste and adjust the seasoning as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.