Making dips from scratch is a simple and fun way to add a special homemade touch when entertaining. You will find a selection of easy-to-make dips in The Food Book (pp. 176-181) including recipes suitable for vegans such as the roasted eggplant dip (p. 181), the carrot and cumin dip (p.180), for coeliacs and for people that are allergic to peanuts there is the roasted capsicum dip (p.179).
Chickpeas are an excellent base for dips—they are high in protein and fibre and complement a range of ingredients. A favourite of ours is the beetroot hummus. Here’s a recipe so you can try it at home.
Beetroot hummus dip
Ingredients
- 1 can chickpeas, drained
- 150 grams beetroot, cooked and chopped
- 1 clove garlic
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- I teaspoon cumin
- 1 tablespoon fresh mint, chopped
- 2-3 teaspoons water
Method
Place the ingredients into a food processor and process until smooth. To adjust the consistency of the dip, add in more water as desired.
The dip can be made a couple of days in advance and its lovely colour is certain to appeal to your guests. Drizzle with a little olive oil prior to serving with crackers, carrot and celery sticks.
Check out the many tasty dip recipes in The Food Book – there is sure to be one there that will tickle your fancy. With an array of vegetables in season, now is the time to get out your food processor and makes some simple, tasty starters!
The Food Book Blog 
6 comments
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May 29, 2014 at 10:56 am
Eleni
I love avocado so I usually buy a couple a week and make a yummy guacamole that I serve with multigrain chips. It’s super easy to make with just four ingredients- avo, tomato, garlic and lime juice. I also have an olive tree at home so I also make an olive dip a few times a year when they are ready to be picked. I mix in some Greek yoghurt, feta and olive oil to give it a bit of a Greek flavour and serve it with flatbread. Delicious!
May 21, 2014 at 11:00 am
biancastafrace
I love dips! I remember mum making a very delicious and popular Maltese broad bean dip at home call Bigilla. Mum would soak dried broad beans in water overnight and then drain them in the morning. The broad beans would then be placed in a saucepan with salted water and simmered until soft and tender. The beans would then be drained and mashed to the consistency of your choice and combined with crushed garlic, finely chopped parsley, chilli, salt and olive oil until a creamy dip was achieved. Mum would then place the dip in a serving bowl and drizzle with extra olive oil and a sprinkle of chopped fresh parsley. Yum! Hint: The dip also made a very tasty spread for sandwiches.
May 19, 2014 at 5:10 pm
Dani Y
During my school placement I found a really good nut free pesto that goes on pasta but I really enjoy it as a dip. It’s nice and simple and like I said nut free. It’s really easy to make with nice fresh ingredients.
Can of butterbeans or chickpeas
1/3 basil bunch
15 grams spinach leaves
1 clove garlic
40 grams grated parmesan
60ml olive oil
¼ lemon juice
All you need to do is put it all in a blender and its done. Simple and tasty.
May 15, 2014 at 2:25 pm
alisalex
Dips are quick, easy, nutritious and delicious. Especially with fresh sourdough. Yum! I make a dip with avocado, lemon, lime, garlic, tomato, cayenne pepper and sometimes a bit of natural yoghurt.
January 21, 2014 at 3:28 pm
Sandra Fordyce-Voorham
Make use of all those anti oxidants in beet root…one of the world’s underrated vegetables in a low fat high protein snack
January 21, 2014 at 3:39 pm
The Food Book
We couldn’t agree more Sandra!