Three quick dips!


Fresh homemade dips are easy to make and are a good healthy alternative for snacking. Mix up traditional hummus with vegetables like beetroot, carrot, capsicum or even a green dip packed with fresh herbs and baby spinach leaves.




  • 250g beetroot pre-cooked (4 small or 2 large)

  • 400g can chickpeas, rinsed and drained (butter beans can be used as a substitute)

  • 3 tbsp olive oil

  • ½ garlic clove minced

  • Juice of 1 small lemon

  • 2 tbsp tahini

  • 1 tbsp fresh dill leaves

  • Good pinch salt

Garnish with:

  • Extra dill leaves

  • 1 tsp of za’atar

  • 1 tbsp Greek yoghurt

  • Drizzle olive oil



  1. Chop the beetroot up into quarters, add all of the ingredients expect for the dill into a food processor.. Blitz until it comes together into a smooth paste.

  2. Stir in 1 tbsp of dill leaves.

  3. Serve with a spoonful of Greek yogurt stirred through, a drizzle of olive oil and a good sprinkle of Za’atar along with extra dill leaves.



Packed with delicious green herbs this dip tastes better than a green juice and is just as good for you. Serve with fresh snacking carrots, radish or celery sticks to dip into this healthy snack.



  • 100g baby spinach leaves

  • 400g can butter beans rinsed and drained

  • 1 cup mint leaves

  • ½ cup parsley

  • Juice of 1/2 lemon

  • Zest of 1 lemon

  • 1/3 cup plain Greek style yoghurt

  • 3 tbsp olive oil

  • Good pinch salt

Garnish with:

  • Extra yoghurt and fresh micro herbs



  1. Add all of the ingredients into a food processor. Blitz until it comes together into a bright green dip.

  2. Serve with a spoonful of Greek yogurt stirred through and fresh micro herbs sprinkled over the top.




Muhammara is a traditional Middle Eastern dip that tastes fantastic spread over breads or even add it to a salad or over red meat.



  • 3 medium to large capsicum

  • 3/4 cup walnuts

  • 4 tbsp olive oil

  • 1 tbsp pomegranate molasses

  • 1 small garlic clove minced

  • ½ tsp sweet smoke paprika

  • Juice of 1 small lemon

  • Good pinch salt

  • Extra olive oil for cooking

Garnish with:

  • 1 tbsp pomegranate seeds

  • 1 tbsp chopped walnuts

  • ½ tbsp parsley leaves

  • Olive oil



  1. Pre heat the oven to 180°

  2. Slice the capsicum up into rough strips, place them on a baking tray and drizzle over with olive oil. Bake for 30 minutes.

  3. Once cooked allow them to cool before adding them along with all of the other ingredients into a food processor. Blitz until it comes together into a chunky paste.

  4. Serve on a plate or a bowl with a drizzle of olive oil, sprinkle with chopped walnuts, parsley leaves and pomegranate leaves.

Serve dips alongside flatbread, snacking carrots, radish and crackers.

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.