7 Tasty Dips To Make At Home

Preheat the oven to 190°C. Place the vegetables in a baking tray, drizzle with oil, season and roast.

After approx. 20 minutes, when they’re cooked, remove.

In a blender, mix the vegetables with the walnuts and pomegranate molasses. If it’s too thick, add a little more olive oil or water to help it thin out.

Sprinkle with a pinch of salt, pepper and paprika. If you like heat, add some chilli.

Soak the bread in 2 tbsp of water.

In a blender, blitz the bread, roe and garlic clove with a sprinkling of sea salt. Season.

Add the lemon juice at the end.

Preheat the oven to 190°C-200°C. Place the cubed squash in a tray. Season. Drizzle with oil. Bake for approx. 20 minutes or until soft.

First, blend the sesame seeds, olive oil and garlic together to form a paste. Blitz for up to a minute. Then add the squash, chickpeas and seasoning.

Add more oil or 1 tbsp of water at a time if it’s too thick. You want a smooth consistency. Scoop into a bowl with a final glug of quality olive oil and ground cumin.

Preheat the oven to 190°C. With a fork, spike the aubergines and hold them in the gas flame on the hob so they char. Alternatively, grill them for 10 minutes, turning now and again, so their skin blisters.

Once charred and cool, pop in the oven to roast until the flesh inside is soft.

When the aubergines are cooked after approx. 20-30 minutes, remove.

Peel off the skin and place the flesh and garlic clove in a Nutribullet. Add the seasoning. Pour in enough olive oil to emulsify and make it creamy.

To finish, stir in the tahini and lemon juice.

Slice the smoked salmon into small pieces.

Mix with the finely chopped dill and cream cheese and pepper. If you wish, stir in some lemon or lime juice.

Blitz the garlic clove with the olive oil and lemon juice.

When the potatoes are cooked (boil in hot water for 20 minutes), mash and mix with the olive oil until creamy. Stir in the spring onions, pepper and season with salt and pepper.

Simmer the broad beans in a pan for a few minutes. When cooked, drain. Carefully slice the rind off the lemon.

Smash up the avocado, squeeze the lemon juice in and season the mix.

In a blender, blitz the broad beans, lemon rind and garlic together. If you need some extra water to make it creamy, pour it in 1 tbsp at a time. A glug or two of olive oil makes a delicious substitute.

Season with salt, pepper and the chopped mint. Blitz again briefly. Mix with the smashed avocado. Finally, there’s the option to crumble in some feta, if you like.