Take A Dip...

It's so easy to make delicious dips at home - just apply a little DIY!

Baba Ganous
Ingredients (Serves 4)

◆ 2 medium aubergines

◆ 1 garlic clove, crushed

◆ 2tbsp olive oil

◆ 2tbsp tahini Juice of 12 lemon 1/4tsp ground cumin

◆ 14tsp ground coriander

◆ 2tbsp chopped fresh parsley

◆ 1tbsp Greek-style yogurt Red chilli slices and parsley sprigs, to garnish

◆ Chicory, olives and naan bread, to serve

1 Preheat the grill to its highest aubergines, turning often, until the skin is blackened and charred. Cool.

2 Peel away the charred skin roughly chop the flesh. Put this into a blender with the garlic, olive oil, tahini, lemon juice, cumin, coriander and parsley. Season with salt and pepper. Blend together to give a chunky texture dip.

3 Tip into a serving bowl, top with red chilli and parsley sprigs. Serve with chicory, olives and warm naan bread.

Sweet Potato Houmous
Ingredients (Serves 4) 

◆ 300g sweet potato, peeled and cut into chunks

◆ 400g can chick peas, rinsed and drained 

◆ 2tbsp olive oil 

◆ 2tbsp tahini 

◆ 1tbsp lemon juice

◆ Chopped fresh chives, to garnish

◆ Crackers, bread sticks and vegetable crudités, to serve

1 Cook the sweet potato in lightly salted boiling water for 15min, or until tender. Drain well and mash until smooth. Cool.

2 Put the chick peas into a blender with the olive oil, tahini and lemon juice. Season with salt and pepper and blend until smooth.