A Trio of Dips: Hummus, Guacamole and Tzatziki
I am a self-proclaimed “dip-girl”. I love dips.
I wouldn’t eat nearly as many veggies as I do if I didn’t have something delicious to dip them into. Since dips are one of the easiest things to make, I like to make mine at home to save some money, and in my biased opinion, they taste much better than store-bought alternatives.
Dips are an easy way to help get some extra protein and healthy fat into your diet, which helps to balance blood sugar levels when eaten with carbohydrates. Hummus and veggies, tzatziki and whole grain pitas, guacamole and tortilla chips = matches made in heaven! When you make the dips yourself you can control what goes into them. And don’t forget that since dips are incredibly easy to make, you can assign them (with confidence) to your older child or teenager’s weekly chore chart!
So let’s dive in to the dips, shall we?!
Unfortunately, I’m not a huge fan of tahini. I wish I liked it but I just can’t make the leap. Most hummus has tahini in it but this recipe goes without. The creaminess in this recipe comes from taking some of the shells off the chickpeas before processing. Feel free to skip that step if you are crunched for time! Switch up the mix-ins to gear it towards your individual taste.
- 1 can chickpeas, drained and rinsed
- The juice of one medium-sized freshly squeezed lemon
- 1/4 cup water
- 1/4 cup extra-virgin olive oil
- 1-3 garlic cloves, pressed or minced (depends on how garlicky you like it!)
- 2-3 Tbsp pickled hot peppers (depends on how spicy you like it!)
- 1 tsp cumin
- Salt to taste
- After draining and rinsing the chickpeas, gently finger them in your hands until you see the shells come off. Remove part or most of the shells and discard. (This step is not essential, but helps to produce a creamier/smoother hummus).
- Combine all ingredients in the bowl of a food processor or blender and process until smooth.
- Refrigerate for about 7 days but you will likely eat it all up before then!
Guacamole is the perfect dip to make when you have a bunch of ripe avocados and don’t know what do do with them. I love dipping nachos into fresh guac, but you can also put it on sandwiches/wraps, in rice bowls, on toast with eggs in the morning or simply eat it by the spoonful! (Spoken like someone who has done that before!)
- 3 Haas Avocados, halved, seeded, peeled
- The juice of one freshly squeezed lime
- 1/4 cup red OR green onion, chopped (my preference is red)
- 2 roma tomatoes, seeded and diced (optional – I typically make it without unless I have them on hand)
- 1 clove garlic, minced or pressed
- 1-2 Tbsp fresh cilantro, chopped
- 1/2 tsp cumin
- 1/2 tsp cayenne OR a pinch of red pepper flakes
- Pinch of salt
- Place avocado flesh in a bowl and mash with a potato masher or fork.
- Add the remaining ingredients.
- If making ahead of time, once finished, place saran wrap directly on surface to prevent browning.
I’m a sucker for Greek food! Greek chicken slouvaki skewers with Greek salad and a side of tzatziki and warm pita bread is my JAM! I also like this as a dip for veggies and crackers.
- 1/2 a large English cucumber (peel on), finely grated
- 1 1/2 cups plain Greek yogurt (no less than 2% M.F.)
- 2 large garlic cloves, finely minced or pressed
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp white vinegar
- 1 Tbsp fresh dill, minced
- Salt to taste
- Finely grate the cucumber and drain excess liquid by hand and/or with towels or fine-meshed sieve.
- Combine all of the ingredients in a bowl.
- Cover and refrigerate. Serve chilled with pita bread or veggies for dipping.
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