21 May 2022

Easy Dips Recipes to Make Your Bar Snacks Yummier!

Spread the love

Easy Dip Recipes For Home

Are you an experienced social butterfly? Or, like me, just someone who wants their guests to have a good time? Take my word for it, you can never fail with the age-old yumminess of chips & crisps served with a delicious dip. Or three!

So I spend a lot of my time chilling with my foodie friends and family, either at home or visiting restaurants and eclectic cafes wherever we go. These following dip recipes are easily made at home and will bring goodness from around the world to your table. The best part about these simple dip recipes is that the ingredients are easily available at home, the cooking time is rather short, and the taste is absolutely superb!

Hummus

Hummus is a pastry preparation that is mostly eaten in the Middle East & Mediterranean cuisines. Historically, it seems to have originated in Egypt in the 13th century. Today, it is popularly eaten as a sandwich spread, dip, base for salads & wraps, and just by itself as a snack.

Ingredients for the Dip

Hummus is an easy dip that you can make at home out of easily available ingredients.

Ingredient	Quantity
Chickpeas (garbanzo beans/white chhole/kabuli chana)	200 gms
Garlic (preferably roasted)	3-4 small cloves OR 2 large cloves
Cumin Seed Powder (Roasted Jeera Powder)	1 tbsp
Salt	1 & 1/2 tsp
Tahina (a paste made out of hulled sesame seeds)	30 ml
Lemon Juice	1 lemon
Sliced olives	5-6 slices
Olive oil	1 tbsp

The Recipe

The first stage in making hummus is to make Tahina. Tahina is a preparation made out of hulled sesame seeds, a pinch of salt, and some virgin olive oil. Alternatively, you can skip adding Tahina altogether to save time when in need or if you don’t like the flavours!

For the Tahina

Toast ¼ cup of white hulled sesame seeds and put them in a blender
Add 1 tbsp of avocado or virgin olive oil
Add a pinch of salt
Blend until a smooth, creamy white paste is made.

fresh sesame paste in a mason jar with a wooden spoon, lemon slices, and wooden background — Fresh Tahina

For the Garlic

My secret is that I always lightly roast the garlic in ghee/butter before adding it to the hummus. You can simply add a raw whole slice if that’s what you prefer.

For the Cumin Powder

Lightly roast a tablespoon is full of whole cumin seeds on a non-stick pan without any oil or grease.
Roast for 60-90 seconds till they’re aromatic and dark brown. Remember not to let it burn.
If you’re an Indian like me whose mother taught them to do it on a Tawa, well, do that!
Let it cool for 10 mins.
Grind into a powder using Pestle & Mortar or a Grinder.

Jeera Powder or ground roasted cumin seeds on a wooden surface — Fresh Jeera Powder

Preparing the Chickpeas

Now, there are 2-3 ways of doing it, based on the time/prep level that you have.

Method 1

Take 200 gms of dried Chickpeas and soak them in water overnight.
Put them in a pressure cooker and add water until they are slightly more than completely submerged.
Let them simmer for 30-45 mins until soft
OR, cook them in a deep pan, submerged in water, with a lid on top for 4 hours on high heat or 8 hours on low heat.
Let them cool down to room temperature.

Method 2

If you have not soaked them overnight, put them in a pressure cooker and cook them on medium heat for 60-75 mins until soft. Based on your chickpeas, stove heat, or cooking vessel, it might take 15 mins more or less than that.
Let them cool down to room temperature

Preparing the Hummus Dip

Take all the ingredients and put them in the mixer, along with the fresh juice of 1-2 lemons.
Mix well until it’s a soft, textured paste.
That’s it! It’s ready! Eat with your regular Lay’s chips, lavash bread, toasted pit bread or pita chips, or basically any snack that you a serving!

Pesto Hummus

This is a regular hummus, like the one explained above, except that it has the added fresh and palatable flavour of the Italian Pesto. It’s a modern amalgamation of European and Mediterranean flavours and is best had with pita crisps, lavash crisps, toasted bread and chips.