3 Mediterranean Dips

I just crave these dips in the summer. Transports me straight to the Mediterranean! Good pita and some great wine; just about perfect. I think dips are a wonderful thing to take to a party or get-together in the summer. Great with my Greek lemon-oregano chicken or marinated lamb. You might want to drain the yogurt the night before for a nice thick Tzatziki.

Phyllis’ Tzatziki

Makes about 2 1/2 cups

_DSC2041 resize2 cups Plain Yogurt (I like Liberte Mediterranean, but a good thick Greek yogurt would also be great)
½ English cucumber
2 cloves garlic
2 tsp. lemon juice
2 Tbsp. EVOO
½ tsp. Dijon mustard
1 Tbsp. fresh dill, chopped

Take a large piece of well rinsed cheesecloth (Julia Child always recommended rinsing to remove the medicinal aroma of cheesecloth). Line a metal sieve with the cheesecloth. Place the yogurt in the sieve; place over a bowl and cover. Allow to drain in the fridge for a few hours or overnight. Grate the cucumber and place in a sieve over a bowl; salt the cucumber & allow to drain for about 20 minutes. Remove yogurt and place in a large bowl. Squeeze as much liquid from the cucumber as possible, using your hands, and add to the yogurt. Smash the garlic and sprinkle with a little sea salt. By pressing & spreading with the back of a chef’s knife, puree the garlic & add to the yogurt mixture. Add the lemon juice, EVOO, Dijon mustard and dill. Blend well. Place in the fridge for an hour or so to blend the flavours. Season with salt if required and serve with pita bread or as a dip for kebabs or anything else that takes your fancy! Tzatziki will keep for a few days in the fridge.

Hummus 

This is another wonderful dip from the Mediterranean. It is not only delicious with warm pita bread but I also use it for sandwiches & wraps.

Makes about 3 cups

1 19oz tin chick-peas (garbanzo beans), rinsed & drained
½ cup tahini (sesame seed paste), well-stirred
1/3 cup EVOO
1/3 cup fresh lemon juice
½ tsp. ground coriander
¼ tsp. ground cumin
2 large cloves garlic, minced
3 Tbsp. chopped fresh parsley
¼ cup cold water
Salt & freshly ground black pepper to taste

Tahini can be found at most grocery stores, usually in the ethnic section, or at any Greek grocery store.

Place chick-peas, tahini, oil, lemon juice, coriander & cumin in the bowl of a food processor; puree until smooth; transfer to a bowl. Stir in garlic, parsley, water, season with salt & pepper. Hummus is a good keeper and will last a number of days in the fridge.

Baba Ghanouj

Boy do I love this! It just screams summer. Serve either with warm pita or as a spread on a wrap. Try and get some fresh, local eggplant for this if possible.

Makes about 3 cups

2 large eggplants (2 ½ lbs. total)
¼ cup tahini (sesame seed paste), well-stirred
2 – 3 cloves garlic, mashed to a paste with ½ tsp. sea salt
3 Tbsp. fresh lemon juice
½ tsp. ground cumin
1 – 1 ½ tsp. sea salt
2 Tbsp. EVO
1 Tbsp. chopped fresh flat-leaf parsley

Garnish: Smoked paprika and a drizzle of EVOO

Tahini can be found at most grocery stores, usually in the ethnic section, or at any Greek grocery store.

Turn oven to broil. Place the eggplant on a baking sheet and broil 6” from heat, until very soft, turning occasionally. Cool 20 – 35 minutes. Cut eggplants in half and remove the flesh, discarding the skin. (I usually strain the cooked eggplant pulp for 30 minutes to remove excess liquid). Place in food processor with tahini, garlic, lemon juice, cumin & salt until combined well. Season with salt if necessary. Transfer to a serving plate or shallow bowl, drizzle with EVO, sprinkle with a few pinches of smoked paprika and then scatter on the parsley.

If you would like to make the chicken to have with the tzatziki, click Greek Lemon Chicken.

Phyllis Signature

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