Dips are perfect party food and great for picnics since you can pre-prepare them and keep them in the fridge until it's time to eat. This time we had a few dips for dinner and served them with some basic veg and homemade bread.
Hummus:
chickpeas & stock
tahini
garlic
lemon juice
salt
(pepper)
- Soak the chick peas over night and boil them. (You can use tinned chickpeas too but I prefer the dried ones)
- Mash the chickpeas well in some of their own stock
- Add crushed garlic, salt and lemon juice (for your own taste)
- Add couple of table spoons of tahini
Tip: The hummus mix should be a bit runny before you add the tahini which thickens it up.
Tzatziki:
thick Greek yoghurt
cucumber
small clove of garlic
mint
(salt and lemon juice)
- Grate some cucumber (you can drain it if necessary to get rid of its juices)
- Stir cucumber into yoghurt
- Add the crushed garlic and mint (fresh mint if available, dried is ok too)
- Salt and lemon juice for taste.
Tips: Be careful with garlic, salt and lemon juice! If the yoghurt is bitter, lemon juice is not needed at all.
Courgette (Zucchini) Dip:
(original recipe from one of Jamie Oliver´s cook books)
plenty of courgettes
olive oil
chili flakes
garlic
lemon juice
salt
pepper
mint
- Chop the courgettes fairly small
- Heat up olive oil in a big pan.
- Add some chili and garlic and fry them for a couple of minutes
- Add the courgettes and fry them in a medium heat until they are soft (add the mint towards the end of this if dried)
- Add salt, pepper (fresh mint) and lemon juice to taste, and add some extra olive oil to loosten the mix if needed.
- Let cool before eating.
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