WRITTEN ON June 18th, 2009 BY Meredith AND STORED IN Appetizer, Chick peas, Middle Eastern, Tomatoes

Few things strike fear into my heart more than onion dip from a can, or beer cheese out of a plastic tub. Why serve over-processed, store bought gunk when it’s so easy to whip up delicious and healthy snacks right in your own kitchen? After all, we’re not in college anymore (and for those who are…it’s never too early to start being fabulous). Be the hit of your own party when you serve these two dips side by side along with some toasted pita or grilled naan bread. Work these into your routine and you’ll fare way better than Cindy Mancini in her white suede bikini…no more chips, dips and dorks for you! You’ll go from like, totally geek to totally chic in mere minutes. Trust me. I know from experience.

Take a dip

Take a dip

Traditional Hummus
1 14 oz can chick peas, liquid drained and reserved
¼ cup tahini (sesame seed paste)
3 tbsp olive oil
¼ tsp hot paprika
1 clove roasted garlic*
Juice of 1 lemon
Salt and pepper to taste
Combine all ingredients, plus ¼ of the reserved chick pea liquid, into a mini-food processor or blender, and pulse until smooth. If the consistency is too thick, add some of the chick pea liquid, or a few more drops of olive oil, and pulse again. To serve, garnish with a few whole chick peas, a sprinkling of paprika and a splash of olive oil.

*To roast garlic: Preheat oven to 400. Wrap as many cloves as you need tightly in foil, place in oven. Roast about 25 minutes, until soft, fragrant and golden. You can roast an entire head and store it, covered in olive oil, in a Tupperware in the fridge for several weeks. The reserved olive oil is great over pasta, in mashed potatoes, or drizzled over toasted bread!

Tomato Ginger Dip
20 cherry tomatoes, rinsed
1 tbsp fresh ginger, chopped fine
1 clove garlic, chopped fine
¼ cup olive oil
2 scallions, minced
1 handful mint, chopped
1/8 tsp cumin
Salt and pepper to taste
Place tomatoes on a cookie sheet and cook under broiler until charred, about 7 minutes. Remove to a medium sized bowl. In a small saucepan, add olive oil and heat. Saute ginger and garlic until fragrant. Add scallions, cumin, tomatoes, salt and pepper. Cook about 30 seconds more. Cool, pulse in blender or with an immersion blender. Stir in mint, serve.

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