Delicious and Unique Dips to Elevate Your Snack Game
- SABA
- 5 days ago
- 4 min read
1 . Hummus Classic (Middle Eastern)
Ingredients:
1 can (400g) chickpeas, drained
3 tbsp tahini
2 tbsp lemon juice
2 tbsp olive oil
2 garlic cloves
Salt to taste
2–3 tbsp water
Method:
Blend chickpeas, tahini, lemon juice, garlic, and salt in a food processor.
Add olive oil and water until smooth and creamy.
Adjust seasoning to taste.
Serving & Storage Tips:
Serve over pita bread, falafel, or veggie sticks.
Chill for up to 5 days.
2 . Guacamole (Mexican)
Ingredients:
3 ripe avocados
1 lime, juiced
1 tomato, chopped finely
½ onion, chopped finely
1 chili (optional), minced
2 tbsp cilantro, chopped
Salt to taste
Method:
Mash avocados in a bowl.
Add lime juice, onion, tomato, chili, and cilantro and stir in.
Season with salt and serve fresh.
Serving & Storage Tips:
Serve over tortilla chips, tacos, or burritos.
Refrigerate 1–2 days, covering with plastic wrap directly on the surface.
3 .Tzatziki (Greek)
Ingredients:
1 cup Greek yogurt (vegan if necessary)
½ cucumber, grated and strained
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh dill, chopped
Salt & pepper to taste
Method:
Mix yogurt with cucumber, garlic, lemon juice, and dill.
Add salt, pepper, and olive oil.
Chill before serving.
Serving & Storage Tips:
Serve with grilled vegetables, pita, or falafel.
Keep refrigerated for 2–3 days.
4 . Baba Ganoush (Middle Eastern)
Ingredients:
2 medium eggplants
2 tbsp tahini
2 tbsp lemon juice
2 garlic cloves
2 tbsp olive oil
Salt to taste
Method:
Roast eggplants until soft, and scoop out the flesh.
Blend with tahini, lemon, garlic, and olive oil.
Season and serve.
Serving & Storage Tips
Tasty served with pita, raw vegetables, or grilled meat alternatives.
Store in the refrigerator for up to 4 days.
5 .Salsa Roja (Mexican)
Ingredients:
4 ripe tomatoes
2 red chilies
2 cloves of garlic
½ onion
1 tsp lime juice
Salt to taste
Instructions:
Roast the tomatoes, chilies, garlic, and onion until browned.
Blend into a smooth paste.
Add salt and lime juice according to taste.
Serve & Storage Tips:
Great with tacos, nachos, and grilled vegetables.
Store in the refrigerator for 3 days.
6 . Muhammara (Syrian)
Ingredients:
2 roasted red bell peppers
½ cup walnuts
2 tbsp breadcrumbs
1 tbsp pomegranate molasses
2 tbsp olive oil
1 garlic clove
Salt & chili flakes to taste
Method:
Blend roasted peppers, walnuts, breadcrumbs, garlic, and molasses.
Drizzle olive oil, season with salt and chili.
Serve at room temperature.
Serving & Storage Tips:
Serves well with pita, crackers, or as a spread.
Store airtight in fridge for 3–4 days.
7 . Mint-Coriander Chutney (Hari Chutney)
Ingredients:
1 cup fresh mint leaves
1 cup fresh coriander leaves
2 green chilies
1 tbsp lemon juice
1 tsp roasted cumin powder
Salt to taste
2 tbsp water
Method:
Blend everything to a smooth paste.
Adjust lemon juice and salt to taste.
Serving & Storage Tips:
Serve with samosas, pakoras, or grilled kebabs.
Stays fresh in the fridge for 2 days.
8 . Tamarind Chutney (Imli Chutney)
Ingredients:
½ cup tamarind pulp
½ cup jaggery or brown sugar
½ tsp chili powder
½ tsp cumin powder
1 cup water
Salt to taste
Method:
Boil tamarind pulp, jaggery, spices, and water until thick.
Let it cool before serving.
Serving & Storage Tips:
Great to serve with chaats, samosas, or pakoras.
Store in fridge up to 1 week.
9 . Coconut Chutney (South Indian)
Ingredients:
1 cup grated fresh coconut
2 tbsp roasted chana dal
2 green chilies
½ inch ginger
½ cup water
Salt to taste
Tempering: mustard seeds, curry leaves, dry red chili, 1 tsp oil
Method:
Grind coconut, dal, chilies, ginger, and salt to a paste.
Heat oil, add mustard seeds, curry leaves, and chili. Pour tempering over chutney.
Serving & Storage Tips:
Serve with dosa, idli, or vada.
Best served fresh within 1 day.
Arab-Style Dips & Chutneys
10 . Toum (Lebanese Garlic Sauce)
Ingredients:
1 cup peeled garlic cloves
3 cups neutral oil (such as sunflower)
½ cup lemon juice
1 tsp salt
Method:
Blend garlic and salt until smooth.
Slowly add oil and lemon juice while blending until smooth.
Serving & Storage Tips:
Serve with grilled meats, falafel, or shawarma.
Keeps in the fridge up to 2 weeks.
11 . Zhug (Yemeni Spicy Green Sauce)
Ingredients:
1 cup fresh coriander leaves
3–4 green chilies
2 garlic cloves
1 tsp cumin seeds
½ tsp cardamom powder
2 tbsp olive oil
Salt as needed
Method:
Grind all ingredients into a coarse paste.
Adjust oil for smoothness.
Serving & Storage Tips:
Serve with falafel, grilled meat, or bread.
Store refrigerated for 3–4 days.
12 . Shatta (Palestinian Chili Sauce)
Ingredients:
1 cup red chilies
3 garlic cloves
2 tbsp olive oil
1 tbsp vinegar
Salt to taste
Instructions:
Mix chilies, garlic, vinegar, and salt.
Add olive oil and stir to richness.
Serving & Storage Tips:
Serve with hummus, grilled vegetables, or as a table condiment.
Store 1 week in the fridge.
Modern Fusion Dips
13 . Avocado Hummus
Ingredients:
1 can of chickpeas
1 ripe avocado
2 tbsp tahini
2 tbsp lemon juice
1 garlic clove
Salt to taste
Method:
Chickpeas, avocado, tahini, garlic, and lemon are blended.
Add water if more creaminess is needed.
Serving & Storage Tips:
Serve with crackers, pita, or veggie sticks.
Store 1–2 days in the fridge.
14 .Spicy Sriracha Mayo
Ingredients:
½ cup vegan mayo
2–3 tbsp sriracha sauce
1 tsp lime juice
Instructions:
Mix all ingredients in a bowl until fully mixed.
Tweak the heat content with added or less sriracha.
Serving & Storage Tips:
Really good with fries, wraps, or sushi rolls.
Store in fridge for 4–5 days.
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