3X VARIATION ON HUMMUS

Baking hummus goes through daily in the editorial office. From regular hummus to curry and beetroot. Name it, it's there. And yet those containers are a bit getting on our nerves. So when I secretly (at least I thought I was doing it secretly enough) took out my tupperware container yesterday, all noses were on me. You can see it coming, five minutes later my container was empty and all the crackers were smeared with my homemade spread. Are you also a huge fan of the popular chickpea dip, but ready for something new? Then I have three delicious variations for you that are not only delicious on a slice of bread but also go great on a salad or with a toast.

1. Edamame avocado dip

350 grams of edamame beans (without skin)
Handful of coriander
tbsp yogurt
1 avocado
4 tbsp lemon juice
1.5 tsp salt
1 tbsp tabasco
1/2 tbsp olive oil

1. Put all the ingredients in the blender and mix until you get a smooth mass.

2. Garnish with some extra coriander and drizzle with lemon juice.

Serving tip: With your nachos, on a cracker with smoked salmon or as a dollop on your poke bowl.

2. Spinach – feta dip

clove of finely pressed garlic

handful of spring onion

2 handfuls of leaf spinach

200 grams of feta

3 tbsp Greek yogurt

2 tbsp olive oil

2 tbsp finely chopped mint leaves

2 tbsp finely chopped parsley

1 tbsp lemon zest
1. Heat a splash of olive oil and sauté the spinach with an onion and the garlic until the spinach has wilted.

2. Then put all the ingredients in the blender and mix until you get a smooth mass.

3. Garnish with parsley leaves and some extra lemon juice.

Serving tip: Delicious with lamb from the BBQ, falafel or just with a carrot.

3. Bell pepper eggplant dip

2 aubergines

2 red bell peppers

2 freshly pressed cloves of garlic

1/2 tsp cumin

1/2 tsp paprika powder

juice of 1/2 lemon

100 grams of Greek yogurt

Fresh coriander
1. Preheat the oven to 200 degrees.

2. Brush the eggplants and bell peppers with olive oil and roast the vegetables in the oven until they are cooked.

3. Let the vegetables cool and remove the skin.

4. Put all the ingredients in the blender and mix until you get a smooth mass.
Serving tip: Delicious with grilled pitas or with a couscous salad with grilled vegetables and halloumi.