Easy Dips 3 Ways

Easy Dips 3 Ways

We couldn’t decide on our favourite dip, so we thought to ourselves…why not list our top three in one go?

And here they are! Easy dips 3 ways:

Lemon & coriander hummus, tomato salsa and baba ganoush. All super easy, deliciously fresh and the perfect party dips.

We’ve tried to make these recipes as simple as possible, using traditional and easy to find ingredients that will take no time at all to prepare.

We’ve also made the quantities quite small, in case you want to enjoy the dips all to yourself! And we wouldn’t blame you…

Lemon & Coriander Hummus

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Lemon & Coriander Hummus
Lemon & Coriander Hummus
Servings
Ingredients
  • 250 g chickpeas cooked
  • 2 tbsp tahini
  • juice from 2 lemons
  • zest from 1 lemon
  • 4 tbsp olive oil
  • 1 garlic clove
  • large pinch of salt
  • large pinch of pepper
  • small handful of clinatro roughly chopped
Servings
Ingredients
  • 250 g chickpeas cooked
  • 2 tbsp tahini
  • juice from 2 lemons
  • zest from 1 lemon
  • 4 tbsp olive oil
  • 1 garlic clove
  • large pinch of salt
  • large pinch of pepper
  • small handful of clinatro roughly chopped
Lemon & Coriander Hummus
Instructions
  1. Place all ingredients except the cilantro in a food processor and process until smooth.
  2. Remove the blade from the food processor and stir in the cilantro.
  3. Transfer hummus to a serving bowl and top with a drizzle of olive oil and cilantro.

Tomato Salsa

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Tomato Salsa
Tomato Salsa
Servings
Ingredients
  • 3 large vine tomatoes finely diced
  • 1/2 red onion finely diced
  • 1 green chili sliced
  • 1 garlic clove diced
  • small handful of clinatro roughly chopped
  • juice from 1/2 lime
  • 1 tbsp olive oil
  • pinch of salt
  • pinch of pepper
Servings
Ingredients
  • 3 large vine tomatoes finely diced
  • 1/2 red onion finely diced
  • 1 green chili sliced
  • 1 garlic clove diced
  • small handful of clinatro roughly chopped
  • juice from 1/2 lime
  • 1 tbsp olive oil
  • pinch of salt
  • pinch of pepper
Tomato Salsa
Instructions
  1. Combine all ingredients in a bowl.
  2. Transfer to serving dish and top with cilantro.

Baba Ganoush

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Baba Ganoush
Baba Ganoush
Servings
Ingredients
  • 3 aubergines
  • 1 tbsp tahini
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 garlic cloves
  • pinch of salt
  • pinch of pepper
  • small handful of parsley
Servings
Ingredients
  • 3 aubergines
  • 1 tbsp tahini
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 garlic cloves
  • pinch of salt
  • pinch of pepper
  • small handful of parsley
Baba Ganoush
Instructions
  1. Place aubergines on a baking tray and grill for 35 minutes turning occasionally.
  2. Remove aubergines from under the grill and leave to cool. Then trim the tops and remove the skins.
  3. Transfer aubergines to a sieve resting over a bowl. Then, using a fork, mash the aubergine to squeeze out as much water as possible.
  4. Transfer aubergine, garlic, lemon juice, tahini, olive oil, salt and pepper to a food processor and blend until smooth.
  5. Remove the blade from the food processor and stir in the parsley.
  6. Transfer to serving bowl and top with a drizzle of olive oil and parsley.

Easy Lemonade 3 Ways

Summer is nearly here! And what better drink to get in the mood for the summer sun than delicious, fresh and homemade lemonade?

These lemonades are so quick and simple to create, but best of all…their bursting with fresh, zesty flavour.

Easy Lemonade 3 Ways

We’ve gone for three tried-and-tested flavour combinations that never fail to impress.

Raspberries give lemonade a lovely vibrant pink colour and is definitely one of our favourites. The ginger is super refreshing, while the mint and cucumber combination is just made for summer afternoons in the sun.

Enjoy!

Easy Lemonade 3 Ways

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Easy Lemonade 3 Ways
Easy Lemonade 3 Ways
Servings
1.5 litres per lemonade
Ingredients
Cucumber & Mint Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 large cucumber peeled and sliced
  • 1/2 cup mint leaves
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Ginger Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 10cm piece of ginger peeled and roughly chopped
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Raspberry Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 cup raspberries
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Servings
1.5 litres per lemonade
Ingredients
Cucumber & Mint Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 large cucumber peeled and sliced
  • 1/2 cup mint leaves
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Ginger Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 10cm piece of ginger peeled and roughly chopped
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Raspberry Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 cup raspberries
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Easy Lemonade 3 Ways
Instructions
Cucumber & Mint Lemonade
  1. Place the cucumber and mint in a blender and blend until smooth.
  2. Place a sieve over a bowl and strain the cucumber and mint puree into the bowl.
  3. Transfer the puree from the bowl into a serving jug.
  4. Add the lemon juice and agave syrup to the jug, and stir until all the liquid is completely combined. Then pour in the water and stir.
  5. Add ice to the jug and decorate with slices of lemon and fresh mint leaves.
Ginger Lemonade
  1. Place 1 cup of water and the ginger in a blender and blend until smooth.
  2. Place a sieve over a bowl and strain the ginger puree into the bowl.
  3. Transfer the puree from the measuring jug or bowl to a serving jug.
  4. Add the lemon juice and agave syrup to the jug, and stir until all the liquid is completely combined. Then pour in the water and stir.
  5. Add ice to the jug and decorate with slices of lemon.
Raspberry Lemonade
  1. Place the raspberries in a blender and blend until smooth.
  2. Place a sieve over a bowl and strain the raspberry puree into the bowl.
  3. Transfer the puree from the bowl to a serving jug.
  4. Add the lemon juice and agave syrup to the jug, and stir until all the liquid is completely combined. Then pour in the water and stir.
  5. Add ice to the jug and decorate with slices of lemon.