Three dips you should never buy ready-made again

Guacamole, hummus and tzatziki have become staple dips that you can get in any supermarket today. However, these three lovely dishes are too easy to make to be worth buying them. Preparing them from scratch allows you to decide exactly what goes in your food, avoiding all the unnecessary preservatives and sugar most commercial brands tend to add. 


  • 2 ripe avocados
  • ½ red onion
  • 4-6 cherry tomatoes
  • ½ tsp. garlic powder or 1 small garlic clove
  • ½ tsp. chilli powder or 1 small chilli
  • 1-2 tbsp. lime or lemon juice
  • salt

Cut the avocados in half, remove seed and scoop the flesh out by using a spoon. Place in a bowl and mash with a fork. In case your avocados are not ripe enough, you can use a food processor but make sure you don’t overdo it – you want some chunks in the dip. Sprinkle lime or lemon juice to stop avocado from oxidising.

Chop the onion and the cherry tomatoes and add them to the avocado. Add the garlic and chilli powder (or the finely chopped garlic clove and chili) and salt to taste.

That’s all! Feel free to experiment with different spices and herbs: you can add cilantro, black pepper, or even pomegranate seeds. Eat it with nachos, rice, toast, crackers, or any veggie sticks.


  • 1 can chickpeas
  • 3 tsp. tahini
  • 1 garlic clove or 1 tsp. garlic powder
  • 3 tbsp. olive oil
  • 2 tbsp. lemon juice
  • cumin powder
  • salt

Rinse the chickpeas and place in a food processor. If you don’t have a food processor, you can mash the chickpeas with a classic potato masher – your hummus will be chunkier but equally as tasty.

Add the tahini, crushed garlic (or garlic powder), lemon juice and cumin powder. Turn on the food processor and drizzle the olive oil. Depending on your preference, you can process the hummus until it turns into a fine paste or save some chickpeas to have it chunky. In the end, add salt to taste. If you want, drizzle some more olive oil, cumin powder or parsley.

Serve with pita bread, naan bread, toast or any veggie sticks.


  • 1 pot of Greek yogurt (500 g)
  • ½ large cucumber
  • 2 garlic cloves
  • 2 tbsp. olive oil
  • Fresh dill
  • Fresh mint
  • Lemon juice
  • Salt

Cut the cucumber in half lengthways and remove the seeds (you can skip this step if you don’t mind your dip slightly more liquid, as the seeds contain most water). Grate the cucumber and place it in a bowl. Grate the garlic and mix it with the cucumber, olive oil and yogurt. Finely chop the dill and the mint and add to the yogurt. Drizzle lemon juice and add salt to taste.

Serve with pita bread or any veggie sticks, or use it as a side to salads and meat dishes. 

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Written by Lorena Axinte, 10 months ago
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