Take your time to prepare these delicious dips.

Dips that need some prep time but will make you stand out as a host

If you're planning to host dinner for people, take your time to prepare these dips. In less than half an hour, you’ll have great additions to your meals. Their tasty and original flavors will make your table stand out when it comes to appetizers! 

1. Butternut Hummus-Style

Butternut Hummus-Style

YIELD: 1 large bowl

DIFFICULTY: Easy

TOTAL TIME: 25 Minutes

INGREDIENTS

1 butternut squash

1 400g tin of chickpeas

100g of sesame seeds

Half a garlic clove

1-2 tbsp of olive oil

A pinch of ground cumin

Steps:

1. Preheat the oven to 190°C-200°C. Place the peeled and cubed squash in a tray. Afterward, season it and drizzle it with oil. Bake for approximately 20 minutes or until it’s soft.

2. Simultaneously, blend the sesame seeds, olive oil, and garlic together to form a paste. Blitz for up to a minute and then add the squash, chickpeas, and seasoning.

3. Add more oil or 1 tbsp of water at a time if the mixture is too thick: you want a smooth consistency. Scoop into a bowl with a final glug of quality olive oil and ground cumin.

2. Muhammara

Muhammara

YIELD: 1 large bowl

DIFFICULTY: Easy

TOTAL TIME: 25 Minutes

INGREDIENTS

2 red peppers

1 large tomato

Half an onion

50g of breadcrumbs

1 tbsp of pomegranate molasses

70g of walnuts

Paprika (to taste)

Chilli (optional)

Steps

1. Preheat the oven to 190°C. Place the vegetables in a baking tray, drizzle them with oil, add some seasoning, and leave them to roast for approximately 20 minutes.

2. In a blender, pour the vegetables with the walnuts and pomegranate molasses. If the mixture is too thick, add a little more olive oil or water to help it thin out.

3. Sprinkle the dip with a pinch of salt, pepper, and paprika. If you like a spicier flavor, add some chilli.

3. Skordalia

Skordalia

YIELD: 1 large bowl

DIFFICULTY: Easy

TOTAL TIME: 25 Minutes

INGREDIENTS

4 white potatoes or Maris Pipers, peeled and cubed

1 red pepper, sliced finely

3 spring onions, chopped

1 garlic clove

100ml of olive oil

Juice of 1 lemon

Salt and pepper, to season

Steps 

1. First of all, blitz the garlic clove with olive oil and lemon juice. Simultaneously, boil the potatoes in hot water for 20 minutes.

2. When the potatoes are cooked, mash them and combine them with the olive oil until it reaches a creamy consistency. Stir in the spring onions, pepper, and finally season with salt and pepper.

4. Baba Ghanoush

Baba Ganoush

YIELD: 1 large bowl

DIFFICULTY: Easy

TOTAL TIME: 35 Minutes

INGREDIENTS

2 aubergines

1 tbsp of tahini

1 garlic clove

Juice of 1 lemon

A pinch of cumin

Steps

1. Preheat the oven to 190°C. With a fork, spike the aubergines and hold them in the gas flame on the hob so they char. Alternatively, grill them for 10 minutes, turning them upside down every now and then, so that their skin blisters.

2. Once the aubergines are charred and cool, pop them in the oven to roast until the flesh inside is soft. When the aubergines are cooked, after approximately 20 to 30 minutes, remove.

3. Peel off the skin and place the aubergine flesh and garlic clove in a Nutribullet. Add the seasoning and pour in enough olive oil to emulsify it and make it creamy.

4.To finish, stir in the tahini and lemon juice.

Peter O Brien

Peter started out his professional life as a restaurant critic but ended up moving to the kitchen, realizing that his passion didn’t only lie in tasting the food, but MAKING it. Follow his delicious recipes, as well as useful articles about the many benefits healthy and delicious food will bring to your life.+ info

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