Three Dips Better Than Hummus

Name: Three Dips Better Than Hummus
Cuisine: Middle Eastern
Ingredients: 2 large bell peppers; 200 g walnuts; salt; pepper; 0.5 tsp cayenne pepper; 1 tsp cumin; 1 tbsp honey; 1 unit lemon juice; 2 tbsp olive oil; 2 cloves garlic; 4 unit beets; 0.5 cup natural yogurt; 120 g natural yogurt; 2 tbsp olive oil; salt; pepper; 2 cloves garlic; 1 tsp ground chili; 0.5 unit lemon juice; 3 unit eggplants; olive oil; salt; pepper; 2 cloves garlic; handful parsley; 1 unit lemon juice; 1 tbsp tahini

Serves 1

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Three Dips Better Than Hummus

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Serves 1

Directions

1Char the bell peppers over a flame until blackened.
2Place the charred bell peppers in a covered bowl.
3Toast the walnuts in a pan until fragrant.
4Peel the skin and remove seeds from charred bell peppers.
5Combine the bell peppers, walnuts, salt, pepper, cayenne pepper, cumin, honey, lemon juice, olive oil, and garlic cloves in a food processor and process until smooth to create the Muhammara dip.
6Serve Muhammara with tortilla chips or crackers.
7Cut the beets in half and bake them in the oven with salt and olive oil until tender.
8Combine the baked beets, yogurt, lemon juice, olive oil, salt, pepper, garlic cloves, and ground chili in a food processor and process until smooth to create the beet dip.
9Serve beet dip garnished with thyme.
10Poke holes in the eggplants, then bake with salt and olive oil until soft.
11Peel the baked eggplants.
12Combine the eggplant, garlic, parsley, salt, pepper, lemon juice, and tahini in a food processor and process until smooth to create the babaganoush.
13Serve babaganoush drizzled with olive oil and sprinkled with paprika and sesame seeds.

Ingredients

2 large bell peppers
200 g walnuts
salt
pepper
0.5 tsp cayenne pepper
1 tsp cumin
1 tbsp honey
1 unit lemon juice
2 tbsp olive oil
2 cloves garlic
4 unit beets
0.5 cup natural yogurt
120 g natural yogurt
2 tbsp olive oil
salt
pepper
2 cloves garlic
1 tsp ground chili
0.5 unit lemon juice
3 unit eggplants
olive oil
salt
pepper
2 cloves garlic
handful parsley
1 unit lemon juice
1 tbsp tahini

Equipment

ovenfood processorbowl

Tips

These recipes work with tortilla chips and crackers.
For the Muhammara recipe, toast the walnuts before adding them to the food processor.
For the beet dip, roasting the beets instead of boiling them will result in a more flavorful dip.
Adding toast and cheese to the babaganoush is amazing.

Three Dips Better Than Hummus

Three Dips Better Than Hummus

Directions

Ingredients

Equipment

Tips

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