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Dip recipes

Salsa verde

Chamoy sauce

Dip recipes

Chamoy sauce

30 minutes

Beetroot-and-avocado dip

Avocado recipes

Beetroot-and-avocado dip

30 minutes

Onion, mint and chilli relish

Aliums

Onion, mint and chilli relish

Toum (garlic sauce)

Aliums

Toum (garlic sauce)

Cream cheese with sweet chilli sauce dip

Dip recipes

Cream cheese with sweet chilli sauce dip

5 minutes

Herby green butter

Dip recipes

Herby green butter

Moutabal (brinjal spread)

Brinjal recipes

Moutabal (brinjal spread)

30 minutes

Pea-and-broad bean dip

Dip recipes

Pea-and-broad bean dip

10 minutes

Sunflower seed dressing

Dip recipes

Sunflower seed dressing

5 minutes

Sticky red pepper chicken wings with sour cream sauce

Chicken recipes

Sticky red pepper chicken wings with sour cream sauce

1 hour

Hummus

Chickpea recipes

Hummus

50 minutes

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Hummus

Serves 2 litres

Difficulty Easy

Prep Time 10 minutes, plus overnight soaking time

Cooking Time 50 minutes

Ingredients

500 g dried chickpeas
2 t bicarbonate of soda
6 cloves garlic, crushed
1 cup fresh lemon juice
3 cups Woolworths tahini
1 T salt
1 cup hot water
1 t cumin (optional)

Method

1. Soak the chickpeas in 3 times the amount of water and 1 t bicarbonate of soda overnight.

2. Drain the chickpeas in a colander and rinse under cold water.

3. Boil in a saucepan with double the amount of water and the remaining bicarbonate of soda until soft and almost falling apart. The bicarbonate of soda makes the skins come to the surface and they can be easily skimmed away

4. Strain the chickpeas and allow to cool slightly, then blend with the remaining ingredients until smooth.

Find more Hanukkah recipes here.

Photographs: Russell Smith
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana