3 Delicious Dips to Go With Snacks

Looking for more interesting dip recipes for your BBQ party?

Well, we have some great dip recipes you and your guests may enjoy! Because as we all know, having the right dips to go with the dishes and snacks is just as important as the food itself. We have already talked about quick and easy dips before, now it’s time for something more interesting, something you may not have tried. 

Check out these interesting, delicious and easy homemade dips!

Delicious, Interesting and Easy Dips: Recipes

1. Beet Hummus

Hummus (alternative names: hommos, houmous) is a Middle Eastern dip which traditionally is made from blended chickpeas, tahini, lemon juice, garlic and spices. But there are also several variations of the traditional hummus. One of our favourite is the beet hummus.

It’s a very simple recipe that can be made in 10 minutes.

Ingredients:

• 1 x 400 g can chickpeas (garbanzo beans)
• 1 small cooked beet
• 1/2 tsp each cumin and coriander
• juice of 1 lemon
• 2 cloves of garlic (minced)
• 1-2 tablespoons tahini (optional)
• 3 tablespoons olive oil
• salt and pepper to taste

Directions:

Rinse the chickpeas and put them in a blender cup.

Add the rest of the ingredients to the blender cup. Blend all of this for a couple of minutes until smooth. Your beet hummus is ready!

Beets: To Cook or Not to Cook?

What is the best way to make beet hummus? 

Should you buy the cooked beets from the store or cook fresh raw beets at home? In our opinion, it doesn’t make any difference. You don’t have to cook the beets, unless you want to do it all by yourself. You can buy cooked beets from grocery stores. It will speed up the cooking process.

Is Tahini Paste Needed to Make Beet Hummus?

Very often hummus is made with tahini paste. But in our opinion, it’s optional. Hummus without tahini tastes just as great.

2. Zhoug Sauce

Zhoug (or Zhug) dip originates from Yemen. 

It is a hot sauce made from green hot peppers (in this case — jalapeños) seasoned with garlic, salt, red pepper and other spices, then mixed with olive oil and, later, with yoghurt (if necessary). Zhoug sauce will add a spicy cilantro flavour to your dish. 

It can be used with snacks, too.

Ingredients:

• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 – 1 teaspoon crushed red pepper
• 240 ml cup fresh cilantro leaves
• 1/2 – 1 jalapeño, depending on how spicy you want it to be (if you use sliced jalapeños, it’s 8-12 slices to replace 1 whole jalapeños)
• 2 cloves of garlic, minced
• salt to taste
• 120 ml natural yogurt

Directions:

Mince garlic cloves and slice jalapeños.

Pour the minced garlic and jalapeño slices in a blender cup. Add the rest of the ingredients (except for the yoghurt) to a blender cup or a tall widemouth jar. Blend the ingredients with a hand stick blender until the mixture is even.

Add yogurt to the jar or blender cup and stir it in with a spoon.

3. Baba Ganoush

Baba Ganoush is an Arabic appetiser or dip. 

It’s made from mashed cooked eggplant, olive oil, lemon juice, various seasonings, and sometimes tahini. Baba Ganoush is a creamy vegan dip that can be eaten with slices of fresh vegetables, nachos, bread and other snacks. This dip takes more time to make than most BBQ dips, but it’s absolutely worth it. 

You’ll be rewarded with a delicious dip for your snacks.

Ingredients:

• 2 medium eggplant
• 3 tablespoons tahini
• 3 tablespoons lemon juice (fresh or bottled)
• 2 tablespoons olive oil
• 2 garlic cloves
• A generous pinch of cumin
• Salt and pepper to taste
• 2 tablespoons finely chopped parsley (plus extra for garnish)
• Pinch of smoked paprika (for garnish)

Directions

Preheat the oven to 200 °C and line a baking pan with baking paper to prevent the eggplants sticking to the pan. Cut the eggplants in half and coat lightly in olive oil. Place them on the pan with the halved sides down.

Roast the eggplant for 40 to 50 minutes, until they are tender and collapse to the touch. Remove them from the oven and set aside to cool.

Once eggplants are cool, peel the skin and remove the seeds. Place the peeled eggplants in a strainer and let it stand for 20 minutes (or so) to get rid of the excess water.

Put the peeled eggplants, tahini, lemon juice, olive oil, garlic, parsley, cumin, pepper and salt in a food processor or blender and blend until it’s nice and smooth. Before serving, sprinkle the dip with chopped parsley and smoked paprika.

What are your favourite quick and easy dips for BBQ?

Featured photo by Taryn Elliott from Pexels