Appetisers are great, but can often be unhealthy and dips can often be overpriced for the amount you pay at the supermarkets. Knowing this and the fact that you most likely have the makings of a good dip in the fridge and pantry with the addition of a very quick and cheap trip to the supermarket, you may as well make your appetisers yourself.
Ridiculously easy (and cheap) to make once you have all the right ingredients at home and you can add lots of flavours.
I have loads of friends who absolutely love hummus and while I haven’t liked it in the past I’ve tasted some good hummus more recently, and after making some myself I love it more and more.
- 3 Tbsp. tahini (hulled is better)
- 2 Tbsp. lemon juice
- 1 Tbsp. Olive Oil
- 1 tsp garlic
- 1 can chickpeas
- 1 Tbsp. water
- Herbs – basil, thyme, coriander and mint work best. You can also used a mixed herbs mix in a pinch
- Spices – nutmeg, cumin and chilli work best
- I always add ½-1 tsp of chilli and 1 tsp of one of the herbs if not more to add flavour
- In a strong blender, add tahini and lemon juice. Blend until smooth.
- Add olive oil, garlic, herbs and spices, blend until well mixed.
- Drain and wash chickpeas.
- Add to blender. Add water and blend until smooth. If needed you can add another few tablespoons of water.
Yes you can buy it off the shelf, but it’s easier to make it your own way and cheaper too (for larger quantities).
- 2 cups Greek Yoghurt
- 1 cucumber, seeded and grated
- 1 tablespoon finely chopped fresh chives
- 2 tablespoons olive oil
- 1.5 tablespoons fresh lemon juice
- 1 large garlic clove, crushed or 2 tsp minced garlic [I’m not a fan of raw garlic so I tend to leave this out
- Salt and pepper, to taste
- Place yoghurt in a bowl.
- Squeeze out excess moisture from the grated cucumber with your hands.
- Mix yoghurt, cucumber, garlic, chives, olive oil and lemon juice in a bowl and mix well.
- Season with salt.
- Cover and place in fridge for a day before serving to allow flavours to develop.
Baked Carrot and Sweet Potato Sticks
Corn chips and bread are brilliant with dips, but if you’re catering for people who prefer their vegies this is the easy and tasty way to go.
- As many carrots and sweet potatoes as you need to feed the number of people you need to
- Olive Oil
- Ground Nutmeg
- Mixed herbs
- Ground Cumin
- Ground Cardamom
- Ground Chilli
- Preheat oven to 180oC
- Chop sweet potatoes and carrots into chip sized sticks
- Mix up Olive oil, all herbs and spices
- Coat/marinade sticks in the mixture
- Place on a baking tray with some space in between the sticks and bake for 20-25 mins, until just before it’s too soft to handle but also still a little crisp on the inside
Chop up some cucumber, grab some corn chips and you’ve got a nice platter of appetisers in front of you!