Easy Dips

DIPS

These are easy to make:

Tsatsiki

Grate one or two cucumbers, put into a clean chux or cheesecloth and squeeze until quite dry

Add two cloves fresh garlic, crushed

Juice of two lemons

Greek Yoghurt (Margaret River preferred) 500g

½ teaspoon cayenne pepper

½ - 1 cup fresh mint leaves, finely shredded

Large pinch pepper

½ teaspoon salt

Mix and taste, may need more salt.

The traditional recipe also has olive oil, but I can live without it.

For a change, I also like ½ cup fresh coriander leaves, finely shredded.

Salmon dip

To the tsatsiki, add 100g smoked salmon, finely sliced and mixed through.

Hommus

1 can chick peas, drained, rinsed, put through blender or whiz smooth.

1-2 lemons juiced

1 tablespoon tahini (sesame paste)

½ teaspoon salt

1 tablespoon olive oil

½ teaspoon ground cumin

½ teaspoon paprika

Several grinds fresh pepper

Add to blender

Up to ½ cup water, until smooth, creamy and not too thick.

Our personal favourite is to add 1 tablespoon nigella seeds for some crunch.

Beetroot Dip

1 can beetroot, drained, put through blender or whiz.

500g Greek yoghurt (Margaret River preferred)

½ teaspoon smokey paprika

Mix, may need pinch salt.

Capsicum Dip.

When you next make a roast, put two or more capsicums in the roasting pan, add a little olive oil and salt, roast in the juices of the meat you are roasting.  Then take these capsicums, put through a blender or mash (hot or cold) and add to Greek yoghurt (Margaret River) with some salt and spice (paprika, oregano, basil, chilli).