Some cook for passion, some cook for love, some cook to remember
Dips. I cannot even start to think how many there are out there and how many can still be created. As we continue a journey around the world dish after dish, here I want to share three recipes from the Middle East, Mexico, and a veggy one invented by me.
You can find it in all the Middle Eastern countries with little variations that make the difference. I tried home made hummus when I was in Egypt and I will never forget its intense and at the same time delicate taste. Here is the recipe the way I remember it.
– 4 cloves of garlic
– 5 table spoons of EVO oil
– 5 table spoons of tahini sauce
– salt (to taste)
– EVO oil, parsley and paprika to finish
Finish with some extra EVO oil, chopped parsley and paprika.
This is probably one of the most popular Mexica recipe around the world after pasta. My mom made guacamole after being in Mexico and she told me that every time she eats it, it is like going back for a while. This is her recipe with a little variation: I have substitute the tomato with sweet red pepper. Here is how you make it.
– 2 ripe avocado
– 1/2 golden onion
– the juice of 1/2 a lime
– 2 table spoons of EVO oil
– salt and pepper (to taste)
– 1 red sweet pepper (or half of a medium ripe tomato)
Scoop the pulp out of the avocados, place it in a bowl, squeeze the lime juice in it so it will not oxidize and add the EVO oil. Chop the onion finely along with the sweet pepper after you have removed the seeds. Add the salt and pepper and mix it all together until smooth.
Veggy yogurt dip
The chicken salad with yogurt that my dad made years ago was the real inspiration for this fantastic Summer dip. It is the very first time I make it, but the result was absolutely delicious! Here is what you need.
– 250g (1 cup and 1 table spoon) og Greek unsweetened yogurt
– 2 – 3 table spoons of EVO oil
– salt and pepper
– organic kale
– 2 organic carrots
– 1/4 golden onion
– sage leaves and parsley, about 15 each or more if you prefer a more intense flavor
Add the EVO oil, salt and pepper to the yogurt, along with the finely chopped kale, onion, herbs, grated carrots. Mix it all together and voila’!
Chose your favorite vegetables, better if organic, and you are almost ready to enjoy a fantastic healthy dinner. Now you only have the chicken left to cook.
– 500g (18oz) of organic chicken
– all purpose flour, enough to flour the chicken
– 10 – 15 green onions, white and green part
– EVO oil
– the juice of 3 organic lemons
Chop the chicken in pieces of the same size and flour them. Chop the white part of the green onion but don’t throw away the green part. Warm up the EVO oil in a large pan on medium fire and start to cook the green onion. Be generous with the EVO oil (remembering that the chicken does not have to float in the oil) since the flour will absorb more oil than the chicken alone. After a couple of minutes, place the chicken in the pan. Turn the chicken once cooked on one side, and when cooked, add the lemon juice at last as it will give the flavor but will also almost stop the cooking process as it is acidic. Let the sauce thicken a bit before removing the chicken and plate it.