Bean Hummus, Tzatziki & Chermoula

Everybody likes dip. Chips and dip, veggies and dip, dip and dots, tricep dips... I put my hand up on yo hip, when I dip you dip we dip. Dip is life 🤘🏼 Adam

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Bean Hummus, Tzatziki & Chermoula

Ingredients

Bean Hummus

• 1 can Beans, of your choice
• 1 Garlic clove, minced
• ¼ cup Olive Oil
• Juice of ½ a Lemon
• 1 Tbsp Fresh Herbs (Parsley, Chives, Tarragon, Dill, etc.)
• ¼ tsp Chili Flakes
• Black Pepper, to taste
• Kosher Salt, to taste
• Cold Water, as needed

Tzatziki

• ¼ Cucumber
• 1 cup Greek Yogurt
• 1 Garlic clove, minced
• Juice of ½ a Lemon
• 3 Tbsp Olive Oil
• ¼ cup Fresh Dill, chopped
• Black Pepper, to taste
• Kosher Salt, to taste
• Pita and Vegetables, to serve

Chermoula

• 2-3 Large Tomatoes
• ½ Red Onion, chopped
• ¼ cup Fresh Cilantro, chopped
• 10 Garlic cloves
• 1 Tbsp Cumin, ground
• 2 tsp Paprika
• ½ tsp Cinnamon, ground
• ½ tsp Saffron
• 1 Red or Green Chili Pepper
• Juice of ½ a Lemon
• ⅓ cup Olive Oil
• Black Pepper, to taste
• Kosher Salt, to taste

Instructions

Bean Dip

1. Add all of the ingredients, except the oil, to a food processor. Blitz until smooth then slowly drizzle in the olive oil. Loosen with a dash of cold water if the dip is too thick.

Tzatziki

1. To a medium mixing bowl, add the yogurt, garlic, lemon juice, olive oil, dill, black pepper and salt.
2. Grate the cucumber on the large side of a box grater, then squeeze out the water. Add the cucumber to the yogurt and mix thoroughly.
3. Adjust seasoning as needed, serve with pita and vegetables.

Chermoula

1. Grate the tomato on the large side of a box grater. Transfer the pulp to a mixing bowl along with the chopped red onion.
2. Add all of the remaining ingredients to a food processor and pulse until mixed, but still slightly chunky. Spoon the mixture into the tomatoes. Taste and adjust seasoning. Serve with crusty bread.

Adam's Notes

These dips should be fresh, meaning not cooked, simply because we need to make them in 3 minutes and, of course, taste fooking dank.



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