Homemade green dip and hummus recipe

If you need an incentive to eat your veggies, look no further than these healthy delectable dips.

An extremely popular salad dressing from the 1920s believed to have been created in San Francisco, making your own green goddess is not only easy and cheaper, you can lower the calories and fat of this delectable dip by using low-fat or nonfat sour cream and low-fat or nonfat mayonnaise.

Makes 800 millilitres (3 1/2 cups)

• 250 ml (1 c) sour cream
• 250 ml (1 c) mayonnaise
• 1 small ripe avocado, peeled, pitted and cut into chunks
• 2 large scallions, trimmed and sliced
• 75 g (1/3 c) fresh parsley leaves
• 30 ml (2 tbsp) lemon juice
• 10 ml (2 tsp) anchovy paste
• 1 garlic clove
• 5 ml (1 tsp) dried tarragon, crumbled
• 2 ml (1/2 tsp) ground black pepper
• 1 ml (1/4 tsp) salt1. Working in batches if necessary, in the bowl of a food processor or blender, whirl all the ingredients until they are blended and the dip is a smooth consistency, scraping down the bowl sides as needed.2. Serve with raw vegetables or chips, or as a salad dressing.

A staple of Middle Eastern cooking, hummus is excellent with pita triangles, crudités or bagel chips, but it can be used as a spread in sandwiches too. If you like yours with a bit of a kick, add a few dashes of hot sauce.

Makes 375 millilitres  (1 1/2 cups)

• 500 g (2 c) cooked or one can (540 ml/19 oz) chickpeas, drained and rinsed
• 15 ml (1 tbsp) extra-virgin olive oil
• 2 garlic cloves, quartered
• 2 ml (1/2 tsp) ground cumin
• 50 ml (1/4 c) tahini (sesame paste)
• 50 to 100 ml (1/4 to 1/2 c) freshly squeezed lemon juice
• Salt and freshly ground pepper, to taste
• Minced fresh parsley or paprika1. In the bowl of a food processor or blender, combine the chickpeas, olive oil, garlic, cumin and tahini. Whirl until the mixture is a rough consistency.2. With the motor running, slowly pour in the lemon juice a little at a time until the desired consistency is reached. Taste the hummus and season with the salt and pepper. Before serving, sprinkle with fresh parsley or paprika.

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