My family loves Mediterranean dips and in summer they become more popular as everyone wants to eat light food and also have dips with all kinds of salads, chips and nachos. So here are two varieties – Hummus and Red Pepper Walnut dip for you.
Hummus
Ingredients
- 1 cup boiled Chickpeas (kabuli channa)
- 2 tbsp Tahini paste ( or sesame roasted)
- 6-8 garlic cloves
- 3-5 tablespoon lemon juice
- 4 tbsp extra virgin olive oil
- ¼ tsp cumin
- Large pinch of paprika
- Salt to taste
Method
- In a blender puree the boiled chickpeas, lemon juice, tahini paste, 3 tbsp olive oil, garlic, salt and cumin till smooth paste.
- Adjust the seasoning as per taste – like salt, lemon juice or garlic.
- Take the paste out in a bowl drizzle olive oil and sprinkle paprika.
You can do variations by adding beetroot or avocado to make other variations of the same.
Red pepper and Walnut Dip
Ingredients
- 1 red capsicum
- ½ tsp chilli flakes
- ½ cup walnuts/pine nuts
- 1 tsp lemon juice
- 1 tbsp pomegranate juice or apple jucie
- ¼ tsp jeera powder
- ¼ tsp sugar
- 2 Tbsp hung curd
- Salt
- Olive oil- 2tsp
Method
- Roast a red capsicum on open flame for 6-7 min or till skin is charred.
- Cool the same and then remove the black part and seeds after cutting the same. Wash.
- Add capsicum and all the ingredients in blender and make a smooth paste.
It is very cooling dip and kids also love this with chips and salads.