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My Three Favourite Dips

Sun dried Tomato and Capsicum Pesto


Smoked Paprika Hummus

These are the dips I make when I’m asked to ‘bring a plate’. They cover a different variety of tastes and flavours and are generally liked by everyone. There is at least one suitable for all dietary requirements too. Dairy Free, Gluten Free, Vegan or Paleo...I no longer include dairy in my own family’s diet for many reasons but we do love a good Tzatziki and enjoy it as a party food or treat from time to time.

I like to bring a trio of dips rather than just one for these reasons and they are also a very affordable ‘plate’ option. I also use the opportunity when making these dips to make them in bulk and use them in future cooking, lunchbox and meal prepping throughout the week. Examples below.

These three recipes are loose versions of the Thermomix Recipe Community’s - something I just could not live without. You can adapt these to a regular food processor of course. Dip methods are all pretty much the same - chop, blend and eat!

Sun dried Tomato and Capsicum Pesto

30g of Parmesan Cheese (optional)

1 Garlic Clove.

100 grams of Sun Dried/Dehydrated Tomatoes. (Avoid the types in Vegetable Oil)

1/4 Red Capsicum Flesh.

120g of Raw Cashews.

20g Olive Oil

10g Apple Cider Vinegar.

Firstly blitz the Parmesan and Garlic together until a fine crumb forms. Add the rest of the ingredients and blend until your desired consistency is obtained. I love to keep mine quite chunky or you could blend to a smoother texture for a creamier style of dip.

This works well as pasta sauce too, simply stir through hot pasta or Z/Noodles and add grilled Chicken or Salmon.. A regular loved dinner at our place.


1 large Lebanese Cucumber.


350g of Greek Yoghurt.

1 clove of Garlic.

4-5 fresh Mint Leaves.

Juice of 1 Lemon.

10g Olive Oil.

Firstly blitz or chop the cucumber into a small dice. Place the cucumber into a strainer/sieve and sprinkle over a teaspoon of ground sea salt. Leave this for 5 minutes whilst you prepare the remainder of the ingredients. Into a mixing bowl add finely diced garlic, finely chopped fresh mint, yoghurt, lemon and olive oil. Drain away any excess liquid from the cucumber and stir through the left over cucumber flesh.

Add more salt, pepper or lemon to reach your personal taste.

I love to add chilli flakes to mine too!

Smoked Paprika Hummus

1-2 cloves of Garlic.

400g Chickpeas. (if you are using the tinned variety ensure you rinse and drain these off completely)

2 tbs Tahini.

Juice of 1 Lemon.

2 tablespoons of Olive Oil.

1 tablespoon of Smoked Paprika.

1 tablespoon of Cumin.

Salt to taste.

This is the easiest of the three to prepare, probably why I always have this ready on hand in my fridge as a weekly must have. I use it as a spread replacement and also add it to my cooking when I need to add a creamier texture to sauces and gravies and it makes a pretty yummy veggie bake too. My kids love to take it to school it with natural corn chips to enjoy at lunchtime.

#Dips #tahini #Hummus #Lemon

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Wellington Point, Brisbane | Queensland

Kellye O'Brien | 0423 005 786