As is customary in many places around the world, moghabelat in Arabic means to start a meal with. These dips make great appetisers on their own or as a tasty addition to any kind of sandwich (think flatbread, fresh falafel, pickles, tomato and garlic sauce OR sour rye bread, smashed pumpkin, feta cheese and beetroot dip).
- 3-4 small beetroot roasted
- 3 cloves of garlic
- 1 cup of natural yoghurt
- lemon and salt to taste
While I was cooking dinner one night, I wrapped some beets up in foil and threw them into the oven with the dinner I was cooking. They roasted nicely and once cooled I kept them in the fridge until I was ready to use them (either in this dip or a salad).
For this dip, skin your roasted beets and into a food processor blend all your ingredients together until a nice deep purple creamy looking dip is produced. Taste for seasoning.
- 2 egg whites
- 2 cloves garlic
- 2 tsp vinegar
- canola oil or grape seed oil
- salt to taste
This is a very versatile sauce/dip that’s great with everything! Especially a home made falafel. But equally good as an appetiser.
In a blender or with a stick blender combine the whites, garlic and vinegar. Slowly add the oil while blending, as you would when making mayonnaise, until the sauce is thick.
Don’t worry if at first it becomes quite frothy keep blending and the froth will combine back into the sauce. Store in an air-tight container and use within 3 days.
My husband’s secret eggplant dip
- 4 eggplants, roasted over charcoal (or in the oven, but you won’t have that smokey flavour)
- 4 cloves garlic
- tahini, lemon, salt to taste
- olive oil to loosen the dip
- and my husband’s secret ingredient is roasted walnuts (about a handful)
I’m sure you know the trick, but in case you don’t, once you’ve roasted your eggplants over charcoal, seal them in a bag or bowl until they’re cool enough to handle (this helps the skin to peel). Peel the eggplants and place them in a food processor with the other ingredients. Blend and taste, alter your seasonings, blend and taste. When the flavour is to your liking, serve the dip warm or cooled.
Store your dip in a jar covered with olive oil and it will keep in the fridge for a few weeks. When you want to use it, just allow the desired amount to come to room temperature first as the walnuts make the dip set quite solid. I also mix it though some natural yoghurt to lighten it up when serving.