Food & Drinks

Move over hummus, these are the tastiest spreads


As you may already know, we have a number of favorites in the editorial team. You can always find a bar of Tony’s on a desk, the candy jar is constantly filled with sweets, the pickles on the lunch table are in high demand, and around four o'clock we like to dip a carrot in the hummus. Yes, yes, that last one is in high demand. Currently, the falafel hummus is number one, but not long ago it was the harissa variant. Still, I'm slowly getting tired of hummus, so I thought it was time to look for a new spread. And I found one. If you also want to spread something different on your cracker, sandwich, or carrot from now on, these are the recipes you definitely need to try.

1. Feta-olive-yogurt dip

  • 100 g feta
  • 140 g Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon oregano
  • handful of green olives, pitted

Put the feta, yogurt, and lemon juice in the blender and mix until you get a smooth mass. Add oregano, olives, and pepper and blend just a little longer. Not too long so you keep a bit of bite. Delicious with raw vegetables like cucumber or pieces of fennel.

2. Edamame dip

  • 120 grams edamame
  • 80 grams silken tofu
  • 1 tsp wasabi
  • 1 tsp soy sauce or ketjap
  • pinch of salt

Put everything in the blender and mix until you get a smooth mass. Delicious with flatbread or pieces of vegetables.

3. Mediterranean dip

  • 150 g ricotta
  • 100 g sun-dried tomatoes
  • 3 tablespoons capers
  • 1 clove of garlic, crushed
  • 1 tablespoon freshly squeezed lemon juice
  • 1 handful of fresh parsley

Put all the ingredients in the blender and mix until you get a smooth mass. Delicious with raw vegetables, grissini, but also great alongside a piece of meat.

4. Smoked paprika dip

  • 150 grams raw cashews
  • 1 roasted pepper, peeled
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp mustard powder
  • 1 tsp smoked paprika
  • 1 clove of garlic
  • 2 tbsp tahini
  • pinch of salt

Preheat the oven to 200 degrees and grill the pepper until it is blackened. Remove from the oven, let cool, and remove the skin. Put all the ingredients together and mix until you get a smooth dip. Delicious with flatbread, grilled vegetables, or a piece of meat.