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Aug 19

Trio Of Dips - Hommus, Eggplant, Carrot

Posted on Tuesday, August 19, 2014

Looking for tasty, versatile dips which are quick and easy to make? This trio of dips (hommus, eggplant and carrot) are ideal for accompanying meatballs, Adana, Kavurma, kofte, kebabs, pide and salad. Feel free to add more ingredients for stronger flavours.


Difficulty: Easy
Preparation Time: 20-25 minutes (per dip)
Cooking Time: 15 minutes (per dip)


 

Hommus Dip With Sumac & Olive Oil Garnish

 

 

Hommus Dip

 

INGREDIENTS

 

1 cup tahini
830g can boiled chickpeas
2 tbsp lemon juice
1 clove garlic
1 white onion
1 tbsp olive oil
Pinch of salt
1L water
Parsley (optional, for garnish)
Sumac (optional, for garnish)

 

PREPARATION

 

1. Drain the can of boiled chickpeas and pour into cooking pot and add 1L water.
2. Cook chickpeas for about 10 mins or until brought to boil.
3. When mushy, add onion, garlic and olive oil. Cook for a further 5 mins.
4. Remove from heat, drain water and pour into a food processor. Process until creamy.
5. Place mixture into a mixing bowl and add lemon juice, tahini, extra olive oil and salt.
6. Pour into dish and garnish with parsley and sumac.

 

 

Eggplant Dip With Parsley Garnish

 

 

Eggplant / Babaganoush Dip

 

INGREDIENTS

 

720g jar roasted eggplant
1 clove garlic
2 tbsp olive oil
1 white onion
3 tbsp yoghurt
1 cup tahini
Pinch of salt
Parsley (optional, for garnish)
Sumac (optional, for garnish)

 

PREPARATION

 

1. Drain jar of roasted eggplant.
2. Add eggplant and tahini into a food processor and process until blended.
3. Add salt, garlic and olive oil. Process for a few mins.
4. Pour into mixing bowl, add yoghurt and stir until creamy.
5. Pour into serving dish, garnish with parsley and sumac.

 

 

Carrot Dip With Dried Herb Garnish

 

 

Carrot Dip

 

INGREDIENTS

 

4 carrots
2 tbsp olive oil
1 clove garlic
3 tbsp yoghurt
Pinch of salt
Sumac (optional, for garnish)

 

PREPARATION

 

1. Wash, peel and shred carrots into a bowl.
2. Add olive oil to a frying pan and fry the shredded carrots, cooking on medium heat while stirring (do not burn).
3. Add pinch of salt. When carrots have changed colour slightly (or after 5-10 mins) remove from heat.
4. Add carrots, yoghurt, shredded garlic and olive oil to mixing bowl. .
5. Stir until creamy and pour into serving dish. Garnish with sumac.