Three Dips Better Than Hummus
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.
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