Welcome to this week’s Recipe Crumbs Newsletter
Homemade dips are incredibly versatile. They’re perfect for packed lunches, picnics, parties, sharing platters, meze spreads and relaxed entertaining. Just take a look at the supermarket shelves to see how popular they are.
While shop-bought dips are convenient, nothing beats homemade when it comes to flavour. Most take just a few minutes to prepare, and you can easily adjust the ingredients to suit your own taste – whether that’s making them spicier, adding extra herbs or creating a smoother texture.
I nearly always have at. least one homemade in the fridge. They’re ideal for snacking, served with toasted bread, pitta bread, tortilla chips or, for a lighter option, crunchy vegetable crudités. Influenced by our travels to Greece, at home in the summer we like to have a selection of two or three with our main course, as they also go well with grilled meat or fish and a salad.
Here are some of my favourites. Which one will you try first?
P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.
Simple to make, this broad bean hummus has a deliciously fresh flavour. This is a great summer dip, though you can make it all year round using frozen broad beans.
Blend pureed dips to your preferred texture – For silky smooth dips, blend for a little longer and scrape down the sides of the food processor as you go. If you prefer a more rustic texture, pulse the ingredients instead of blending continuously.
Taste before serving – Seasoning makes all the difference. Taste your dip once it’s blended, then adjust with a little more salt, pepper, lemon juice, herbs or spices until the flavours are balanced.
Let the flavours develop – Many dips taste even better after 30 minutes to an hour in the fridge. This gives the ingredients time to meld together and creates a fuller, more rounded flavour.
Garnish – A simple garnish can make a homemade dip look extra special. Try a drizzle of extra virgin olive oil, a sprinkle of paprika, toasted seeds or nuts, chopped fresh herbs, or a few cracks of black pepper just before serving.
So simple to make, this carrot and goat’s cheese dip not only tastes fabulous but will add a splash of colour to the table.
I love tweaking basic hummus with the addition of other flavours. Here I’ve added beetroot to produce a vibrant and delicious dip.
Why buy ready made tzatziki when this Really Easy Tzatziki recipe can be made in minutes and tastes far superior? I only buy tzatziki when I’m in Greece as I find the shop-bought tzatziki in the UK lacking in both flavour and texture.
A dip collection wouldn’t be complete without Guacamole now very popular all around the globe and it is easy to see why, it's delicious. This is another dip where the handmade version is far superior to ready made.
Crisp, crunchy lavash crackers are easy to make and are delicious served alongside a cheeseboard or with dips.
Mezze (or meze) – A selection of small dishes served as appetisers or a light meal in the Mediterranean and Middle East. Mezze often includes dips such as hummus, baba ganoush and tzatziki, alongside olives, cheeses, flatbreads and salads.
Next Week – Raspberries
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