Sunday, June 13, 2010

She Dips

Any drinking session requires sustenance, usually in the form of either sausage sandwhiches, corn chips and guacamole, olives and cheeseplates, or crunchy things with something to dip them in. The choice of which alcohol-matched munchie all depends on weather, occassion, income and choice of outfit.

Me and my friends, we're dip kinda girls - we loooove a good hommous. So, whenever we get together for some drinks we usually end up eating copious amounts of cracked pepper water crackers slathered in the good stuff.

Here's my recipe, it is enough to satisfy a large group of normal people, but only feeds probably about four young women with a penchant for chickpeas;

Be warned: garlic breath ensues but it's so worth it.

2x 400g can chickpeas, rinsed
juice of 1/2 a lemon
2 tablespoons olive oil
Few tablespoons chopped parsley
1 tablespoon cumin powder
2 tablespoon toasted sesame seeds
2 cloves garlic, minced
1 teaspoon dried chilli flakes (optional)
1 teaspoon sumac, for presentation

In a mixer, blend the chickpeas with all of the ingredients, bar the sumac. Slowly add the olive oil to get a smooth consistency. Water can be added if its too thick and is becomming difficult to blend.
Season to taste.
Serve in a bowl with a pretty smattering of deep red sumac on top.

Beetroot Dip
Be careful not to make a batch and drop it all over a white bench top, unlike me.

400g can baby beetroots, drained
200g natural low fat greek yoghurt
juice of 1/2 a lemon
2 cloves garlic, minced
1 teaspoon cumin powder
Salt and pepper to taste

Blend all ingredients together to form a chunky consistency.
Serve with a sprig of fresh mint for no other reason apart from it looks pretty.


White Wine Sangria
Alcohol spiced citrus with the sweetness of lychees...headachingly addictive.

1 orange, thinly sliced
1 lemon, thinly sliced
Big bunch of fresh mint leaves
1 can of lychees
60ml triple sec (1 shot glass = 30ml)
60ml cointreau
30ml strawberry liquer
1 tablespoon rosewater cordial (or rosewater)
1 chilled bottle white wine (any dry white will work...the cheaper the better)
1 chilled bottle of sparkling white wine (or champagne...if you're feeling fancy, but in that case you should be drinking this with an equally as reputable cheese plate)
600ml chilled lemonade
500ml chilled soda water
Lots of ice

Stew the fruit and mint in a serving bowl with the spirits and rosewater, for as little or as long as you like. When ready to drink, add the wines, the lemonade and soda water and ice.
Dispense among glasses and enjoy!


  1. that beetroot dip is TASTY and accompanied by a glass of white wine sangria (or a few). theres no better way to tastefully prep for a night out on the town

  2. i recommend every single one of these recipes! I've tasted them all and they are just de-lish! This is one very talented young woman!

  3. this blog rules! those dips are del dog too. can you post a recipe involving chilli? man i would love that.