Today is my nephew’s 10th birthday and my sister asked me to make three of my famous dips for the party. To embrace both our Greek and Latino heritage the request was to make Guacamole and Hummus; the Dipping Duos and my savoury Tirokafteri. In this post I will share my recipes for the Dipping Duos. Of course, I used the herbs from my Mom’s herb garden to season both dips. Both dips feature the fresh green onions that are growing abundantly in my parents’ garden. In keeping with traditional Greek and Latino flavours the Hummus is seasoned with mint and the Guacamole with cilantro which is new in the garden this summer. Adding fresh herbs to these dips intensifies the flavours of the other ingredients. Here how to make the Dipping Duos.
1 can of hummus – 750 g
1 cup tahini (sesame paste)
1/2 cup olive oil
2 green onions
2 garlic cloves
juice of 1/2 lemon
1 bunch of fresh mint
1. For best results I suggest you use a food processor. Pulse the green onions, garlic cloves and mint until finely chopped.
2. Next add the chickpeas, tahini and olive oil. Pulse until combined with the herbs. Make sure to rinse the chickpeas well before adding to the food processor to remove the acid and salt.
3. Pour in the lemon juice and salt (to taste) and mix together on LOW speed until you have a smooth creamy dip. You might need to add more tahini or olive oil if you see that the hummus is too thick.
4. Serve with your favourite grilled pita bread and vegetable platter.
8 ripe avocados
2 Roma tomatoes, cored and diced
2 green onions, chopped thin
1 tbsp minced garlic
1/2 bunch of cilantro, chopped
juice of 2 limes
1/2 tbsp oregano
1/2 tbsp cumin
1. Split and remove avocado flesh from the skin. Mash together gently in a large mixing bowl.
2. Add the green onions, tomatoes, garlic, lime juice and spices. Stir together until all ingredients are combined well to make a creamy dip. Season with salt.
3. Serve with your favourite tortilla chips or use it as topping for burgers or sandwiches.