Quick Dips (Mint/ Spinach/ Hummus/ Red-peppers with Sun-dried Tomatoes)

Quick Dips

(An assortment of dips made with mint/ spinach/ hummus/red-peppers with sun-dried tomatoes to go with chips, crackers or finger salads ) ____________________________________________________________________ PrepTime : Serves : Cook Time
2 Min 5-6 10 min

A) Spinach/ Mint dip for crackers & chips:
For 12 crackers:

Ingredients :
A handful of mint/spinach leaves
2 tbsp cream-cheese
1/4 cup yoghurt/curd
1/4tsp cumin pwd
a pinch of pepper
1 garlic clove

Method:
Grind the leaves & garlic. Then fold it into all the other ingredients. Refrigerate before serving.


B) Red bell pepper & sun-dried tomato dip for crackers & chips:
For 12 crackers:

Ingredients :
1/2 cup finely chopped red bell pepper
1/4 cup chopped sun-dried tomatoes
2 tbsp cream-cheese or sour-cream
1/4 cup yoghurt/curd
a pinch of pepper
1 garlic clove
optional pinch of oregano (or herb of choice)

Method:
Coarsely grind (not to a complete paste) the bell peppers & garlic. Mix this into the rest of the ingredients & lightly fold in the tomato pieces & dust with the hers of your choice. Refrigerate before serving.

C) Hommos/ Chick-pea dip for crackers, chips, fries or finger salads:

Ingredients :
1 can garbanzo beans/ chickpeas
1/3rd the water from the can
4 tbsp lime juice
1-2 tbsp tahini (if available)
2 cloves garlic
1/4 tsp cumin pwd (optional)
a pinch of red chili pwd/ cayenne pwd - if you like it spicy
salt to taste
2 tbsp olive oil
chopped parsley, a few boiled chickpeas & whole green/black olives (to garnish)

Method:
Grind the chickpeas with all the ingredients (except the olives & parsley) till smooth. Transfer to serving plate. Make a well in the center & add olive oil in it. Garnish with olives, chickpeas & parsley and serve with warm khubz/ pita bread.