I was deliberating over which dip to buy when an older lady asked for assistance.
‘Would you mind helping me?’ she asked. ‘Of course not, how can I help?’
She’d forgotten her glasses and wanted to make sure she was buying the avocado dip with the highest percentage of avocado so asked me to read them all out to her. At first I thought she was a little bit nutty. Surely avocado dip has a fair bit of avo in it? I was wrong!
The highest percentage I could find was 35%! Just one third of the ‘avocado’ dip was made up of avocado. Isn’t that terrible? It wasn’t so bad for the chickpea content in the hommus but it wasn’t great. From then on I’ve made my own hommus and my most-eaten dip is hommus mixed with olive tapenade.
In my adventures delving into Paleo recipes, I came across a dip that claimed to have the consistency of hommus with not a chickpea in sight. Instead, the base was simply pureed zucchinis. Like the carrot dip, I was dubious. How could pureed zucchini possibly taste any good?
I made up my usual hommus just the way I normally did but in place of the chick-peas I used raw, peeled zucchini. I added some Kalamata olives to make by zucchini and olive hommus.
Well, I was seriously surprised. The result, although not entirely visually appealing with it’s slight grey tinge, was a creamy, rich and very flavoursome dip that tasted just like olive hommus. The only difference was that it was not quite as thick as regular hommus.
The best part is how easy it is. Are you ready? Don’t blink or it will all be over. Throw it all in the blender, blitz, serve. Easy isn’t it? It doesn’t keep all that long in the fridge (gets a bit of a tang after 3 or so days) but as it’s so easy to make you could whip it up on demand. Enjoy!
What about you. Which dips do you buy? Have you ever checked the percentage of the main ingredient?
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