homemade dips

Dips are so easy to make and taste so good. They are a great way to start a dinner party, are easy to bring to a party and are a healthy snack. Here are some of our favourite dip recipes.
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– 1.5 cups/1 can cooked chickpeas, liquid reserved and set aside
– 1 teaspoon salt, or to taste
– 2 small garlic cloves
– 1/4 cup tahini
– 6 tablespoons freshly squeezed lemon juice
– 1.5 tablespoons reserved chickpea liquid (or water)
– Olive oil, for drizzling
– Paprika, for garnish
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1. Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed.
2. Now add in salt gradually, stopping to taste as you go.
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3. Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika.
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Lao Smokey Eggplant 
1 large fresh firm eggplant
A handful of chopped coriander
1 garlic clove
1 chilli
1 teaspoon salt
1 spring onion, chopped
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1. Poke holes in the eggplant, chilli and garlic clove and char grill over a direct flame or roast in the oven until skin has blackened.
2. Set aside until cool enough to handle, then peel carefully.
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4. In a food processor blend warm eggplant, chilli (de-seeded and roughly chopped), peeled garlic, coriander and spring onion.
5. Add salt or if you want, fish sauce or soy sauce to taste.
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6. Once smooth with a good consistency scoop into a bowl and serve with warm pita bread
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Carrot and Cumin
500g carrots, peeled and coarsely chopped
2 tablespoons olive oil
1 teaspoon ground cumin
1 garlic clove
Ground salt and pepper, to taste
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1. Cook the carrot in a large saucepan of salted boiling water for 30 minutes or until tender then drain.
2. Place the carrot, oil, cumin and garlic in the bowl of a food processor, and process until smooth. Taste and season with salt and pepper.
3. Scoop to a bowl and serve with warm Turkish bread.
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