Dips and Dippers

Hummus, Dips, Salad Dressings, and Spreads!


  • 1 can (15.5 oz/439 g) of chickpeas, rinsed and drained
  • 4 T tahini
  • Juice from 1/2 lemon
  • 1 garlic clove (or more if you like)
  • 1 t salt
  • 1/2 t cumin
  • 2 T olive oil
  • 3-4 T water

Put all the ingredients, except the water, in a food processor. Mix on low while adding water until you get the consistency you want. Sprinkle some paprika on top before serving!

There are many different ways to make hummus, but everything pales in comparison to the one from Falafel Shack in Chambersburg, http://falafelshackpa.com/

Roasted Eggplant Dip: GF/DF

One person I follow and whose recipes I love is Ina Garten. Her roasted eggplant dip is a big favorite in our family.

  • 1 medium size eggplant, peeled
  • 2 red bell peppers, seeded
  • 1 red onion, peeled
  • 2 garlic cloves, minced
  • 3 T olive oil
  • 1 1/2 t salt
  • 1/2 t freshly ground pepper
  • 1 T tomato paste

Preheat the oven to 400 F (200 C).

Cut the eggplant, bell peppers, and onion into 1″ cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft (tossing once during cooking). Cool slightly. Place the vegetables in a food processor, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

This dip goes very well with Ebba’s crackers (see recipe under bread).

Oil and herb dip: GF/DF

When I serve bread with a meal I usually offer a dipping oil instead of butter.

  • 1 cup (2 1/2 dl) olive oil
  • 2-3 T mix of dehydrated spices of your choice (Italian seasoning is a good substitute if you don’t have a dehydrator)
  • 1/4 t freshly ground black pepper
  • 1/2 salt
  • 3-4 cloves minced garlic

Whisk it all together and pour into a salad dressing bottle. Pour the desired amount into small individual dishes.

Instead of the herb seasoning, Za’atar is another spice mix I like to add to my oil. You can literally add any dried herbs or spices of your choice. Play around and find your own favorite dipping oil.

Garlic Herb Cheese Spread: GF

The hardest part for me being lactose sensitive is not being able to eat all the cheese out there.

This picture is from Möllans Ost at Malmö Saluhall.

I do best with aged cheddar, and although goat’s milk has almost as much lactose as cow’s milk, I seem to tolerate goat cheese better. The one cheese I can eat without any problem, I make myself.

  • 2 cups (1/2 l) yoghurt plain whole milk, or Kefir
  • 2/3 cup (1 1/2 dl) sour cream
  • 1 garlic clove minced
  • 1/2 t salt
  • I T chives finely chopped
  • 1 T parsley finely chopped (save a little for decoration)

Heat the yoghurt (or Kefir) and sour cream in a saucepan (122 F/50 C)

Pour the warm liquid through a coffee filter or cheese cloth and strain it for at least three hours. (It’s mainly the whey that consists of lactose. Save the whey for bread baking for your non-lactose intolerant friends).

Put the cheese in a bowl and add the garlic, salt and herbs. Enjoy on crackers and bread. See recipes under “Bread”.

Salad Dressing a la Harriet

I usually only put oil, vinegar and freshly ground black pepper on my salads, but sometimes I like to switch it up. This recipe, which I got from a friend years ago, is one of my families favorite salad dressings. (The salad dressing is pictured in Eva Solo Drip-Free Salad Dressing Shaker).

  • 1 cup (2 1/2 dl) oil of your choice
  • Juice of one lemon
  • 4 T apple cider vinegar
  • 1/3 cup (3/4 dl) chili sauce
  • 4-5 T sugar
  • 1-1 1/2 t salt
  • 1 medium size yellow onion peeled and grated

Mix all the ingredients with a wire mix and refrigerate. Shake or stir well before using. Keeps for months. It’s great on a mixed salad with orange or grapefruit segments, and toasted almonds.

Apple Sauce

I often use a variety of apples when I make apple sauce. Sometimes I just do enough to fill a couple of mason jars, but in the fall I love to make a lot and keep in the freezer.

Peel the apples with a potato peeler or a paring knife. Cut the apples in quarters and use a paring knife to cut out the centers. Cut the apples in small pieces and put in a medium/large sauce pan. Add 4 T of water and cook the apples on medium/low about 15 minutes or until the apples are soft. Stir occasionally. Put in a blender and mix on high for a couple of seconds. You can also use a fork or potato masher. Pour the apple sauce into mason jars or plastic containers. When cool, put in fridge or freezer.

I normally don’t add anything to the apple sauce, but sometimes I sprinkle cinnamon on top before serving.

Herbal Breadsticks: GF/DF (serves 20)

These breadsticks are good to eat plain, but they are also very good to dip in hummus.

  • 2 1/2 cups (6 dl) almond flour
  • 2 eggs
  • 4 t olive oil
  • 2 t honey
  • 2 t fresh herbs (I use oregano) finely chopped
  • 1/2 sea salt
  • 1/2 t garlic salt
  • 1/2 t baking soda

Preheat the oven to 350 F/175 C.

Put all the ingredients in a stand mixer, or mix by hand till a ball forms. Cut the ball into 20 pieces and roll each piece out into a finger thick stick. Place the breadsticks on a parchment covered baking tray and bake for 15 minutes. Turn them once.

Guacamole: GF-DF

  • 3 ripe avocados, peeled, pitted and mashed
  • 1/2 red onion, diced
  • 2-3 garlic cloves, minced
  • 1 lime, juiced
  • 1 jalapeno pepper, cored and finely diced
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 t salt
  • 1/2 t ground cumin

Add all the ingredients to the mashed avocados and mix well. The guacamole can be enjoyed right away, but it tastes even better if refrigerated for about an hour before serving.

Sweet Potato Hummus: GF/DF

  • 1 large sweet potato
  • 3 garlic cloves, peeled and smashed
  • 3 T Tahini
  • Juice from 1 lemon
  • 1 can of chickpeas, rinsed and drained
  • 3 T olive oil
  • 1 t salt
  • 1/2 t cayenne pepper
  • 1/2 2 paprika powder
  • 1/2 t cumin
  • about 1 cup (2 1/2 dl) water

Preheat the oven to 400 F/200 C

Scrub and dry the potato and prick it with a knife. Put it, together with the garlic cloves, on a parchment paper covered baking tray and bake for 45 minutes.

Add the rest of the ingredients to a food processor while the potato and garlic are cooling. Pulse the mixture a couple of times and add the vegetables when they have cooled down. Puree until smooth and add the water gradually until you have the desired consistency.

Sprinkle some paprika powder on top before serving.