Yummy Hummus & Dip Recipes

This year I’ve really enjoyed cooking new recipes and discovering how tasty and healthy food can be. Recently I cooked for friends and family and got great compliments and requests for the recipes of a couple of dips. So here they are, compliments of Dublin Cookery School:  1. hummus and 2. feta and pistachio nut dip.

Trial Runs

First I brought some dips over to Mossy and Donna’s (@gfcailin) housewarming in August – I figured come veggie sticks and dips would be a good option to have on the table as people chatted in their lovely new kitchen and garden. It worked out well, after a while it was like looking at bees hovering over the honey pot, carrot sticks and chips at the ready fighting for dipping rights.

Cooking up a big spread
Cooking up a big spread

So the following week I cooked a big spread for a group of 15-20 friends and family who were calling over at home in Tramore. Since the dips are so easy to make (throw it all in the food processor and whizz!) I figured I’d make the dips again. First up was the hummus dip, then the feta & cashew dip.

The Recipes

Both recipes came from the Dublin Cookery School which I attended this year doing a few night courses. The “Taste of the Middle East” course takes 3 hours and we made a full meal – from fresh pitta bread, to lamb koftas to hummus and dips. It’s a great evening out – best part is you learn some great recipes, then cook them and finally get to sit down with everyone and enjoy all the food together, with a glass or two of wine.


Recipe from Dublin Cookery School

400g can of chickpeas

1.5 tsp ground cumin

2 cloves of garlic, crushed

50g light tahini

4 Tbsp lemon juice

1 roasted red (piquillo) pepper (optional)

100ml iced cold water

4 Tbsp extra virgin olive oil

Salt & pepper

  1. Put the chickpeas into a food processor with the cumin, garlic, tahini, lemon juice, red pepper and 1 teaspoon of salt
  2. Process to a smooth paste
  3. While the machine is still running, gradually add the iced water through the hole in the lid
  4. Put into a server bowl and rest the hummus for 30 minutes to allow the flavours to settle in before drizzling generously with extra virgin olive oil.
  5. Season to taste with pepper
  6. Garnish with coriander (optional)

Tip: Serve on a flat long plate, not a deep bowl

Pistachio & feta dip

Recipe from Dublin Cookery School

100g pistachio nuts, shelled (or use other nuts if you like)

50ml olive oil

200g feta cheese

1 handful of fresh dill, freshly chopped

2 handfuls of fresh coriander, roughly chopped

1 garlic clove, crushed

1 large avocado

1 long red chilli, roughly chopped

3 Tbsp Greek yoghurt

1 lemon, zested

1/2 lemon, juiced

Pistachio & feta dip
  1. Blitz the pistachio nuts and oil for 30 seconds in a food processor
  2. Add the feta, herbs, ,crushed garlic, avocado, chilli, yoghurt, lemon juice and zest
  3. Blitz the ingredients for about a minute until you get a rustic texture that’s not too smooth
  4. Taste the dip and season with a touch of salt, if desired.
  5. Remember the feta is quite salty already, so you won’t need much salt to season.

Tip: Serve on a flat long plate, not a deep bowl



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