Majida Rashid
While the original owner of Mexico Chiquito of Arkansas holds the honor of inventing cheese dip in the early 20th century, dips became more popular across America over the last two decades – thanks to sprouting of Asian, Middle Eastern and South American restaurants.
Changes in eating habits due to health consciousness also made dips more popular. After all, dips make raw vegetables more palatable. Dips could be creamy or chunky. I prefer the creamy variety. Adding chopped vegetables, pickles and other condiments can change the texture.
Ketchup, invented in early 19th century by chemist James Mease, was a dip that became popular worldwide. Though it’s limited in its versatility. Fondue, unique to Switzerland, never became popular because it’s a dish to enjoy at a slow pace and it entails quite a bit of work.
Growing up, a bowl of yoghurt with finely chopped cucumber, tomatoes, spring onions and mint, similar to Greek tzatziki and Iranian Mast-o-Khayar, was a staple for lunch during sultry summer days in Peshawar, Pakistan. A slightly thinner version of it is called “raita.” Traditional Pakistani chutneys are but dips. Smooth chutneys and chunky raita are usually served with meals either to enhance the flavor or tone down spices. They go well with kebabs, samosas, rice dishes and deep-fried chickpea flour fritters.
Occasionally I buy tahini, which is sesame paste, from Middle Eastern stores because it’s usually without preservatives. It also doesn’t contain garlic. Over time, sesame oil floats on the surface. I use the oil to sauté a banana or chopped apples with a sprinkle of cinnamon and enjoy them with coffee. The versatile tahini can also be made at home. But tahini-based dips taste like hummus despite the absence of chickpeas!
Dips made with tahini sauce go well with pita chips, which are easy to make. Take a pita bread and gently run the tip of a dull knife around the bread and split it into two rounds. Cut each into small pieces. Turn on the broiler to low. Place pita pieces, in a single layer, on a sheet of foil and roast for 3-5 minutes. They can char quickly so it’s important to keep an eye on them. Brushing the bread with melted butter enhances their flavor.
Spices and herbs given below are just as a suggestion. They can be mixed and matched or more can be added to one’s liking.
Tahini
(Yields 1 cup)
Ingredients
1 cup white sesame seeds
10-12 tablespoons olive oil
1 large garlic clove, optional
Place a frying pan over low heat.
Add the sesame seeds. They will stick to the side of the pan. Gently scrape them with a rubber spatula instead of a spoon.
Roast, shaking frequently, until the seeds turn golden brown. It takes about 45 minutes.
Grind them either in a food processor or a blender.
Add the garlic and gradually add the oil, a little at a time.
Pour into a jar and refrigerate for up to 2 weeks.
Creamy Tahini Dip
(Serves 2-3)
Ingredients
3 tablespoons full of homemade tahini paste
3-4 tablespoons of warm water
2-3 tablespoons lemon juice
1 large garlic clove, optional
2 cups coriander leaves
30 mint leaves
A pinch of salt and pepper
1/4 – 1/2 teaspoon ground cumin
1/2 - 1 teaspoon sumaq, optional
A few black pitted olives, cut
into small rounds or thin wedges
Directions
Blend together the liquids and the herbs into a puree.
Pour into a bowl.
Mix in the spices and half of sumaq.
Decorate with olives and sprinkle with the reserved sumaq.
Consistency can be adjusted with liquids.
Serve with pita chips or vegetables.
Chutney
(Serves 3-4)
Ingredients
1/2 cup yoghurt
1 medium tomato
1/2 cup small bits of shelled walnuts
5-6 stems of mint
1/2 - 1 cup of coriander leaves
1 small green chili
Salt and black pepper
1/2 – 3/4 teaspoons each of cumin powder and red pepper flakes
Directions
Leave aside the spices and blend together everything else until a puree is formed.
Pour into a bowl and mix in the salt and spices.
It goes well with potato chips and any type of fritters.
Changes in eating habits due to health consciousness also made dips more popular. After all, dips make raw vegetables more palatable. Dips could be creamy or chunky. I prefer the creamy variety. Adding chopped vegetables, pickles and other condiments can change the texture.
Ketchup, invented in early 19th century by chemist James Mease, was a dip that became popular worldwide. Though it’s limited in its versatility. Fondue, unique to Switzerland, never became popular because it’s a dish to enjoy at a slow pace and it entails quite a bit of work.
Growing up, a bowl of yoghurt with finely chopped cucumber, tomatoes, spring onions and mint, similar to Greek tzatziki and Iranian Mast-o-Khayar, was a staple for lunch during sultry summer days in Peshawar, Pakistan. A slightly thinner version of it is called “raita.” Traditional Pakistani chutneys are but dips. Smooth chutneys and chunky raita are usually served with meals either to enhance the flavor or tone down spices. They go well with kebabs, samosas, rice dishes and deep-fried chickpea flour fritters.
Occasionally I buy tahini, which is sesame paste, from Middle Eastern stores because it’s usually without preservatives. It also doesn’t contain garlic. Over time, sesame oil floats on the surface. I use the oil to sauté a banana or chopped apples with a sprinkle of cinnamon and enjoy them with coffee. The versatile tahini can also be made at home. But tahini-based dips taste like hummus despite the absence of chickpeas!
Dips made with tahini sauce go well with pita chips, which are easy to make. Take a pita bread and gently run the tip of a dull knife around the bread and split it into two rounds. Cut each into small pieces. Turn on the broiler to low. Place pita pieces, in a single layer, on a sheet of foil and roast for 3-5 minutes. They can char quickly so it’s important to keep an eye on them. Brushing the bread with melted butter enhances their flavor.
Spices and herbs given below are just as a suggestion. They can be mixed and matched or more can be added to one’s liking.
Tahini
(Yields 1 cup)
Ingredients
1 cup white sesame seeds
10-12 tablespoons olive oil
1 large garlic clove, optional
Place a frying pan over low heat.
Add the sesame seeds. They will stick to the side of the pan. Gently scrape them with a rubber spatula instead of a spoon.
Roast, shaking frequently, until the seeds turn golden brown. It takes about 45 minutes.
Grind them either in a food processor or a blender.
Add the garlic and gradually add the oil, a little at a time.
Pour into a jar and refrigerate for up to 2 weeks.
Creamy Tahini Dip
(Serves 2-3)
Ingredients
3 tablespoons full of homemade tahini paste
3-4 tablespoons of warm water
2-3 tablespoons lemon juice
1 large garlic clove, optional
2 cups coriander leaves
30 mint leaves
A pinch of salt and pepper
1/4 – 1/2 teaspoon ground cumin
1/2 - 1 teaspoon sumaq, optional
A few black pitted olives, cut
into small rounds or thin wedges
Directions
Blend together the liquids and the herbs into a puree.
Pour into a bowl.
Mix in the spices and half of sumaq.
Decorate with olives and sprinkle with the reserved sumaq.
Consistency can be adjusted with liquids.
Serve with pita chips or vegetables.
Chutney
(Serves 3-4)
Ingredients
1/2 cup yoghurt
1 medium tomato
1/2 cup small bits of shelled walnuts
5-6 stems of mint
1/2 - 1 cup of coriander leaves
1 small green chili
Salt and black pepper
1/2 – 3/4 teaspoons each of cumin powder and red pepper flakes
Directions
Leave aside the spices and blend together everything else until a puree is formed.
Pour into a bowl and mix in the salt and spices.
It goes well with potato chips and any type of fritters.
