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

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

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

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

Instructions

1. Combine all ingredients in a bowl.
2. Transfer to serving dish and top with cilantro.

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

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.