Dips for chips

So it is time for the first party of the year, kicking off the social calendar for the entire year. And if you didn’t know it, spring-summer parties set the tone for the bashes to come throughout the year. So what makes for the perfect summer party? In addition to your guest list, there’s food, drinks, décor and the ambience. While we’ll let you get a handle on the drinks, décor and music, let’s give you a hand with the food.

A menu that includes something for everyone is great, but planning a smart menu is even better. That means mouth-watering food that is simple to make and easy to pop in. What better than chip-and-dip menu, the party classic, that can be whipped up within minutes, ensuring the party hosts enjoy the party as much as their guests do?

Whether you plan to go with corn, potato, tortilla or pita chips, we have some party-enchanter recipes with green peas, chickpeas, beetroot and a whole lot of other things. Go, take a dip!

GREEN PEA HUMMUS

Ingredients
l Green peas, 350 gm
l Tahina, 2 tbsp
l Olive oil, 100 ml
l Garlic, 15 cloves
l Lemon salt, to taste
l Sea salt, to taste
l Ice cubes
l Water, 150 ml

METHOD OF PREPARATION
l Blanch green peas with salt till soft and then blend the green peas while continuously adding olive oil and water.
l Add garlic and blend.
l Add ice cubes till the mixture is smooth.
l Once the mix is smooth, add in tahina. Add in a little water to adjust consistency.
l Adjust seasoning and blend again.

BEET LABNEH

Ingredients
l Hung curd, 450 gm
l Beetroot (chopped), 10 gm
l Tahina, 20 gm
l Mascarpone (cream cheese), 100 gm
l Parsley, 10 gm
l Salt, to taste
l Sugar, a pinch
l Fennel, 5 gm

METHOD OF PREPARATION
l Mix hung curd and beetroot.
l Add in the tahina and mascarpone.
l Add parsley. Season with salt, and add a pinch of sugar.
l Add in chopped fennel to the mixture.
l Garnish with a sprig of dill.

TABOULEH

Ingredients
l Onion, 15 gm
l Parsley, 20 gm
l Basil, 15 gm
l Mint, 15 gm
l Lemon juice, 5ml
l Salt, 03gm
l Burghul, 20 gm
l Tomato, 15 gm

METHOD OF PREPARATION
l Mix chopped onion and tomato together.
l Add the burghul.
l Add in the lime juice and salt.
l Add the herbs.
l Garnish with chopped tomato and serve.