6 Mediterranean Dips

I adore dips so I had a lot of fun the past two months experimenting with different dips and recipes. 

I wasn’t the best at keeping up with my writing the past two months, it’s been very busy around here. If you followed along on Instagram or TikTok, I was a bit better at keeping up with this series. 

March was dedicated to Middle Eastern food. I was busy traveling and hosting friends that were visiting but I did my best. I have a few fun recipes to share on here for those of you who didn’t see on IG or TT. 

Since I didn’t feel like I had enough time with Middle Eastern cuisine, I softly transitioned into Mediterranean cuisine for April. But April was also busy. Never too busy for dips though…

Classic Hummus

I don’t like store bought hummus. I even went as far as adding hummus to my ‘outs’ for 2024. It has since been removed… turns out I just needed to make it on my own.

Ingredients:

• 2 cans chickpeas
• 3 cloves garlic
• 1/3 cup tahini paste
• 1 tsp salt
• juice of 1 lemon
• 4 ice cubes
• olive oil
• sumac

Method:

1. Add chickpeas and garlic cloves to food processor and begin mixing.
2. While mixing, add tahini paste, salt, lemon juice, some olive oil and ice cubes.
3. Serve topped with olive oil and sumac.

Greek Yogurt Spread

Think tzatziki. This greek yogurt spread was birthed in the making of Turkish eggs. I suggest a heavy hand with the dill.

Ingredients:

• 1 cup greek yogurt
• 1-2 cloves garlic, minced
• Juice of 1 lemon
• Dill to taste
• Salt and pepper
• Parsley

Just mix! Top with parsley if desired.

Harissa Hummus

Hummus, but make it spicy.

Ingredients:

• 2 cans chickpeas
• 3 cloves garlic
• 1/3 cup tahini paste
• 1/4 cup harissa (more or less to taste depending on spice preference)
• 1 tsp salt
• 4 ice cubes
• olive oil

Method:

1. Add chickpeas and garlic cloves to food processor and begin mixing.
2. While mixing, add tahini paste, harissa, salt, some olive oil and ice cubes.
3. Serve topped with olive oil and harissa.

Harissa Honey Whipped Feta

Hot honey makes everything better.

Ingredients:

• 8 oz block feta
• 3/4 cup greek yogurt
• 1-2 cloves garlic
• 1 lemon zest
• 2 tbsp olive oil
• 1 tbsp chili flakes
• 1/4 cup honey
• 1 tbsp harissa

Method:

1. Add feta, yogurt, garlic, lemon zest and chili flakes to food processor and begin mixing.
2. While mixing, add olive oil as needed.
3. Mix honey and harissa. Add chili flakes as needed.
4. Serve topped with harissa honey and chili flakes.

Pink Hummus

Hummus, but make it pink.

Ingredients:

• 2 cans chickpeas
• 3 cloves garlic
• 1/3 cup tahini paste
• 2 beets, quartered
• 1 tsp salt
• juice of 1 lemon
• 4 ice cubes
• olive oil

Method:

1. Wash and drain beets. Wrap quartered beets in tin foil, bake at 400°F (200°C) for 20 minutes. Let cool.
2. Add chickpeas, beets and garlic cloves to food processor and begin mixing.
3. While mixing, add tahini paste, salt, lemon juice, some olive oil and ice cubes.
4. Serve topped with olive oil.

Spicy Feta

Inspired by my favorite Greek restaurant in Antwerp. This dip is addicting.

Ingredients:

• 8 oz block feta
• 1/4 cup greek yogurt
• 2-3 tbsp olive oil
• 1 tbsp paprika

Method:

1. Add feta, yogurt and paprika to food processor and begin mixing.
2. While mixing, add olive oil as needed.
3. Serve topped with paprika.

You can’t go wrong with any of these but if I had to choose, spicy feta has my heart.

xo, mikaela