Six Easy Homemade Dips

Ingredients

• 1 tin chickpeas (Drained)
• 60 g tahini
• 1 clove garlic
• 1 lemon lemon juice (Juice of 1 lemon)
• 30 ml olive oil (Plus extra to finish)
• 0.5 tsp ground cumin
• 0.5 tsp salt (Plus extra to taste)
• 40 ml ice-cold water (Add gradually, as needed)
• paprika (For finishing)
• 0.5 cucumber (Grated)
• 250 g Greek yogurt
• 1 clove garlic (Grated)
• 15 ml olive oil
• 15 ml lemon juice
• salt (To taste)
• black pepper (To taste)
• 1 avocado (Ripe)
• 1 lime lime juice (Juice of 1 lime)
• 0.5 tsp salt
• 0.5 red onion (Diced)
• 1 tomato (De-seeded)
• 0.5 red chilli (De-seeded)
• 10 g coriander
• 200 g feta cheese
• 100 g Greek yogurt
• 15 ml olive oil (The transcript lists this twice)
• 15 ml olive oil (Second listed measure in transcript)
• 50 ml lemon juice
• 0.5 lemon lemon zest (Plus extra for serving)
• black pepper (Plenty, plus more for serving)
• 200 g roasted red peppers (Drained, from a jar)
• 150 g cream cheese
• 1 clove garlic
• 50 ml olive oil
• 50 ml lemon juice
• 0.5 tsp smoked paprika
• chilli flakes (A pinch)
• 2 onions (Sliced)
• 20 g butter
• 50 ml olive oil
• 250 g sour cream
• 1 tsp Worcestershire sauce
• 10 g chives (Chopped)

Steps

1. 1

   For the hummus, add the chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt to a food processor.

2. 2

   Blend for a couple of minutes, then gradually add 40–60 ml ice-cold water until the hummus is smooth, light, and creamy.

3. 3

   Finish the hummus with a drizzle of olive oil and a little paprika.

4. 4

   For the tzatziki, grate half the cucumber, season it with a little salt, and squeeze out as much liquid as possible.

5. 5

   Add the cucumber, Greek yogurt, grated garlic, olive oil, and lemon juice to a bowl. Season with salt and black pepper to taste.

6. 6

   Chill the tzatziki until ready to serve.

7. 7

   For the guacamole, mash the avocado with the lime juice and salt, leaving plenty of texture.

8. 8

   Fold through the diced red onion, de-seeded tomato, de-seeded red chilli, and coriander.

9. 9

   For the whipped feta, blend the feta, Greek yogurt, olive oil, the second listed olive oil measure, lemon juice, lemon zest, and black pepper until completely smooth.

10. 10

    Finish the whipped feta with another drizzle of olive oil and a little more lemon zest for serving.

11. 11

    For the roasted red pepper dip, blend the drained roasted red peppers, cream cheese, garlic, olive oil, lemon juice, smoked paprika, and chilli flakes until smooth with just a little texture remaining.

12. 12

    For the caramelised onion dip, gently cook the sliced onions in the butter.

13. 13

    Add the olive oil and cook for around 25 minutes, until the onions are deeply golden and sweet.

14. 14

    Leave the onions to cool, then mix them with the sour cream, Worcestershire sauce, and chopped chives.

15. 15

    Serve the dips with crisps, tortilla chips, flatbread, or fresh vegetables.

Notes

The transcript lists 15 ml olive oil twice in the whipped feta ingredients; both measures have been preserved. The transcript does not specify chilling duration for the tzatziki or exact quantities for finishing drizzles and seasonings.

Nutrition per serving

• appetizer
• dips
• vegetarian
• Mediterranean
• no-bake
• blended
• party food
• make-ahead