3 dips to delight!
The first dip is in the memory of the years spent in the Sultanate of Oman. So many evenings surviving only on hummus and pita bread. In the Arab World hummus is so easily available that you wouldn’t need to make it at home .
Hummus is essentially a Middle Eastern dish, each region varies it slightly to suit their taste, a discussion on the origin of Hummus can start a war so its best left alone. Here is how I make my Hummus: –
- Pressure cook two cups of chick peas (kabuli chana) until soft and drain. Do not boil the chick peas with salt as it toughens them.
- In a blender combine
- boiled chickpeas
- three big cloves of garlic crushed
- juice of two lemons
- two green chillies
- five mint leaves
- tablespoons of Tahini (a sesame seed paste available in most supermarkets).
- To get the right consistency add about half a cup of filtered water if you like.
- Serve the hummus by pouring about 1/4 cup of olive oil and garnishing with parsley and paprika.
- Please note that the green chillies and mint is something I add to the basic recipe. Paprika, cumin and black pepper are some other traditionally used seasonings.
Combine the hummus with dates to make a great dessert! Enjoy the hummus scooped up with bread.
All the get-togethers in my good friend Tess’s house leave me with the memory of this great dip – you just have to be prepared to keep replenishing the bowl! It goes very well with crisp vegetables, potato crisps/chips and bread sticks. Tess was more than happy to share this recipe with me when I moved away to Delhi. Here’s how she makes it:
- In one cup of mayonnaise add
- two table spoons double cream
- one teaspoon ginger (chopped)
- half an onion (very finely chopped)
- one green chili pepper (chopped)
- Just combine the ingredients. Remember to add salt and freshly ground black pepper to taste.
Just to add some colour and texture to the collection of dips on the table, I add our in-house dip which is quite popular as it so easy to make.
- Combine together
- one chopped onion
- four chopped tomatoes
- six mint leaves chopped
- two cloves of garlic
- two tablespoons of balsamic vinegar
- half a teaspoon of dried Italian herbs
- Salt and pepper to taste.
This dip is very chunky (salsa like ) so it needs to be served with thin bread or crisps.
Let me know what you think!