From gatherings to celebrations and everything in-between, amp up your meals with our favourite dips, along with some snacks to soak it all up.

Toum (Lebanese garlic sauce) 

Makes 1 cup 

The garlic flavour of this dip can seem spicy or overwhelming at first, but as the flavour moves, it falls away into a softer lemony zing. 

Ingredients

½ cup (about 65g) garlic cloves 
1 tsp salt 
1¼ – ½ cups canola oil
⅓ cup fresh lemon juice  

Method

1. Halve each garlic clove and, if present, remove the green root in the centre. 
2. Grate garlic on the small setting of your box grater. 
3. Add grated garlic and salt to a food processor with the salt and pulse for 2-3 minutes, scraping down every 20 seconds to ensure all the garlic is smooth.
4. Add 1 Tbsp oil and blend until incorporated, scraping down the sides of the bowl. 
5. Repeat with another tablespoon of oil, blending and scraping down until you’ve used 1 cup of the oil. 
6. Alternate pouring the lemon juice and oil in a thin steam while blending the mixture until both are finished. You should be left with a creamy, thick dip. 
7. Serve as a dip with chips, spread on tortillas to make wraps, lather on meat or dollop on mushrooms.

Good to know: This dip is unique in that the emulsifier is the garlic as opposed to the egg, like a mayonnaise. To start, the garlic cloves need to be completely blended into a smooth paste. Secondly, be patient and work slowly when blending the oil, a bit at a time. 

Mutabbal Shamandar (beetroot tahini dip) 

Makes about 3 cups 

The earthy beetroot shines when paired with nutty tahini while the lemon juice brightens the bowl! 

Ingredients

1kg beetroot 
3 Tbsp olive oil, + extra for drizzling 
2 tsp salt 
¼ cup lemon juice 
2 cloves garlic, minced
1 serrano chilli, seeds removed, chopped
½ cup tahini
3 Tbsp olive oil
1 Tbsp chopped parsley
2 Tbsp chopped dill
Handful pomegranate rubies 

Method

1. Preheat oven to 200°C and line a small baking tray with tinfoil. 
2. Scrub and wash beets, then peel and dice evenly into cubes. 
3. Generously coat beetroot in olive oil and salt, then place on your tray and cover. 
4. Roast for 1-1 ½ hours, until completely soft and easily sliced with a knife. Cool completely.
5. Add lemon juice, garlic and chilli to a blender and blitz until slightly chunky. 
6. Add tahini and pulse while drizzling in the olive oil. 
7. Add the cooled beetroot and blitz until it reaches your desired consistency. 
8. Decant into a serving bowl and drizzle with more olive oil, herbs and pomegranate

Cook’s note: Stir through a dollop or two of a double-cream yoghurt for a tangy pop of flavour 

Moroccan carrot dip 

Makes about 2½ cups 

This dip is filled with warming spices and a lovely hint of tahini.

Ingredients  

For the roast carrots 

1kg carrots, peeled and cut into rough chunks
3 cloves garlic
2 Tbsp olive oil
1 tsp cinnamon
½ tsp turmeric
¼ cup tahini 

½ lemon, zested and juiced
1 tsp cumin
½ tsp coriander
4 capers + extra for garnish 
2 Tbsp finely chopped parsley + extra for garnish
2 tsp grated ginger
1 Tbsp sugar
½ cup olive oil
Pinch salt 

Method

1. Preheat oven to 180°C. Line a baking tray. 
2. Place carrots on tray with garlic and drizzle with oil and seasonings. 
3. Roast for 1-11/2 hours until soft and caramelised. Cool completely. 
4. In a food processor, add remaining ingredients, except for the olive oil and salt.
5. Pulse to roughly combine, then slowly drizzle in oil until smooth. 
6. Add cooled carrots and pulse until smooth. 
7. Season to taste. 
8. Garnish with extra olive oil, capers and parsley.

By: Sjaan Van Der Ploeg
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine  

Also read: Spicy miso & brinjal dip