Dips for raw veggies!

bobthecockroach · 09-14-2010, 05:51 AM

What are your favs?

Anything involving roasted eggplant is pretty high up on my list.

**redbaron** · 09-14-2010, 10:51 AM

i like doing a spinach artichoke, or an artichoke jalapeno. works well with veggies or chips.

**beanbag** · 09-14-2010, 06:59 PM

i make my own hummus, and my parents make yogurt dip using yogurt (homemade, of course =)), fresh dill, a little bit of sour cream, and sometimes cucumbers. generally, they make one bowl with cucumbers and one without.

the only baba ghanoush i've ever had and liked was on a cruise ship in egypt but if i could find that exact recipe elsewhere, it would be another favorite.

bobthecockroach · 09-15-2010, 05:59 AM

Quote:

Originally Posted by beanbag

i make my own hummus

What's your recipe?

**Rainer.** · 09-15-2010, 11:18 AM

Quote:

Originally Posted by bobthecockroach

What's your recipe?

I would also love a good hummus recipe.

**scared2mosh** · 09-15-2010, 12:11 PM

Quote:

Originally Posted by Rainer.

I would also love a good hummus recipe.

ME TOO!

jefcon1 · 09-15-2010, 01:18 PM

One of my favorites for a quick dip is sour cream with some Sriracha sauce mixed in.

Pre-Ex-Girlfriend · 09-15-2010, 02:38 PM

I got a potato cook book for Christmas, and I've wanted to try the "Greek Potato-Garlic Dip" recipe ever since. I haven't really had the chance, yet, but a potato, garlic, oil, and lemon juice dip sounds sublime for veggies and bread.

**scared2mosh** · 09-15-2010, 02:53 PM

Quote:

Originally Posted by jefcon1

One of my favorites for a quick dip is sour cream with some Sriracha sauce mixed in.

QFT

Then again I think Sriracha is good on everything...

**beanbag** · 09-15-2010, 11:14 PM

i don't really have a recipe--i just threw stuff together--but here goes:

wash your garbanzo beans thoroughly and let them soak for several hours, preferably overnight. drain the water, fill the pot with fresh water, and let them boil. if you use canned garbanzo beans, skip this step.

once they're boiled and softened, drain them.
chop up in a food processor.
add tahini. i just added tahini to taste/texture, so it's up to you how much you want to put in, but you probably don't need too much. (i used a whole jar. that may have been slightly excessive..)
add a little olive oil.
add chopped garlic.
add salt.
add freshly squeezed lemon juice. (you can do citric acid, but i don't. fresh, homemade hummus'll only keep for a few days anyhow.)
blend/liquify/whatever to make it as smooth as possible.
NOTE: it won't be as smooth as store-bought hummus. also, don't be discouraged if you have to keep mixing it up/tamping it down with a spoon before you turn the blender back on. i haven't found a great way to blend hummus yet, but when i do i'll let you know!

if you want, you can add other things--black pepper, olives, etc.

now you are done.

eat it up!