5 Dips Every Home Cook Should Know

Serves 1
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Directions

  1. 1For Hummus: Process chickpeas, tahini, olive oil, lemon juice, garlic clove, and salt until smooth.
  2. 2For Toum: In a food processor, pulse peeled garlic cloves and salt until finely minced.
  3. 3For Toum: Add a little neutral oil and process until creamy.
  4. 4For Toum: Slowly alternate adding oil and lemon juice while processing until the mixture is thick, white, and fluffy.
  5. 5For Muhammara: Process roasted red bell peppers, breadcrumbs, walnuts, olive oil, pomegranate molasses or maple syrup, garlic clove, lemon juice, red pepper flakes, cumin, and black pepper into a thick, spreadable dip.
  6. 6For Ají Criollo: Process ajis or hot peppers, chopped green onion, cilantro, water, garlic cloves, lime or lemon juice, and salt until everything is in very small bits, not fully smooth.
  7. 7For Tzatziki: Mix finely grated and squeezed cucumber, Greek style yogurt, lemon juice, olive oil, grated garlic clove, salt, dill, and mint together.
  8. 8For Tzatziki: Chill before serving.

Ingredients

  • 1 can (15 oz) chickpeas, drained
  • 0.33 cup tahini
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 garlic clove (small)
  • 0.5 tsp salt
  • 1 cup garlic cloves, peeled
  • 2 tsp salt
  • 3 cups neutral oil
  • 0.5 cup lemon juice
  • 2 roasted red bell peppers
  • 0.5 cup breadcrumbs
  • 0.5 cup walnuts
  • 2 tbsp olive oil
  • 1.5 tbsp pomegranate molasses or maple syrup
  • 1 garlic clove
  • 1 tsp lemon juice
  • 0.5 tsp red pepper flakes
  • 0.5 tsp cumin
  • 1 pinch black pepper
  • 4 ajis or hot peppers
  • 3 tbsp chopped green onion (the white part only)
  • 0.5 bunch cilantro
  • 0.5 cup water
  • 2 garlic cloves
  • 0.5 lime or lemon, juiced
  • salt
  • 0.5 cucumber, finely grated, water squeezed out
  • 1 cup Greek style yogurt
  • 1 tbsp lemon juice
  • 0.5 tbsp olive oil
  • 1 garlic clove, grated
  • 0.25 tsp salt
  • 1 tbsp dill
  • 1 tbsp mint (optional)

Equipment

food processorbagbowl

Tips

  • For hummus, feel free to add paprika, cumin, or other spices to taste.
  • For toum, don’t stress exact amounts, just keep going until it looks right and tastes good.
  • For Aji Criollo, process until everything is in very small bits, not fully smooth.
  • For Aji Criollo, adjust salt to taste.
  • For Tzatziki, chill before serving.

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