Three Dips Better Than Hummus

Serves 1
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Directions

  1. 1Char the bell peppers over a flame until blackened.
  2. 2Char the bell peppers over a flame until blackened.
  3. 3Char the bell peppers over a flame until blackened.
  4. 4Place the charred bell peppers in a covered bowl.
  5. 5Place the charred bell peppers in a covered bowl.
  6. 6Place the charred bell peppers in a covered bowl.
  7. 7Toast the walnuts in a pan until fragrant.
  8. 8Toast the walnuts in a pan until fragrant.
  9. 9Toast the walnuts in a pan until fragrant.
  10. 10Peel the skin and remove seeds from charred bell peppers.
  11. 11Peel the skin and remove seeds from charred bell peppers.
  12. 12Peel the skin and remove seeds from charred bell peppers.
  13. 13Combine 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.
  14. 14Combine 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.
  15. 15Combine 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.
  16. 16Serve Muhammara with tortilla chips or crackers.
  17. 17Serve Muhammara with tortilla chips or crackers.
  18. 18Serve Muhammara with tortilla chips or crackers.
  19. 19Cut the beets in half and bake them in the oven with salt and olive oil until tender.
  20. 20Cut the beets in half and bake them in the oven with salt and olive oil until tender.
  21. 21Cut the beets in half and bake them in the oven with salt and olive oil until tender.
  22. 22Combine 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.
  23. 23Combine 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.
  24. 24Combine 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.
  25. 25Serve beet dip garnished with thyme.
  26. 26Serve beet dip garnished with thyme.
  27. 27Serve beet dip garnished with thyme.
  28. 28Poke holes in the eggplants, then bake with salt and olive oil until soft.
  29. 29Poke holes in the eggplants, then bake with salt and olive oil until soft.
  30. 30Poke holes in the eggplants, then bake with salt and olive oil until soft.
  31. 31Peel the baked eggplants.
  32. 32Peel the baked eggplants.
  33. 33Peel the baked eggplants.
  34. 34Combine the eggplant, garlic, parsley, salt, pepper, lemon juice, and tahini in a food processor and process until smooth to create the babaganoush.
  35. 35Combine the eggplant, garlic, parsley, salt, pepper, lemon juice, and tahini in a food processor and process until smooth to create the babaganoush.
  36. 36Combine the eggplant, garlic, parsley, salt, pepper, lemon juice, and tahini in a food processor and process until smooth to create the babaganoush.
  37. 37Serve babaganoush drizzled with olive oil and sprinkled with paprika and sesame seeds.
  38. 38Serve babaganoush drizzled with olive oil and sprinkled with paprika and sesame seeds.
  39. 39Serve babaganoush drizzled with olive oil and sprinkled with paprika and sesame seeds.

Ingredients

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