I am talking about Dips. Not the skinny one. But ones which will surely help you become confident-- not just about skinny dipping but also on these summery days-- the beach days, these short skirt and shorts days. I mean who dosen't like dips! and I am sucker for these ones. Hummus is my favorite. But I like all of them. Salsa is another one too. But not the cheesy ones or creamy ones or the oily ones. But then what am I doing here talking of dips! There is a secret ingredient I use
Water. Plain old H2O.
I have perfected the art of dips, without oil and cream and cheese, if I may say so myself. And today I am gonna share the idea with you :)
I always use hotwater. And I was happy--delighted-- astounded-- to find out that NY times agrees with me. That water enhances flavor by diluting it. In our household, my mom, my grandmom, actually anyone I ever knew of always use hot water to cook. Not generally wine or stock. And when I started making my own food, I sort of stuck to using hot water, partly because its super healthy and also partly because I never had stock on my hand. Comes from not being used to seeing cooking with stock. But, don't get me wrong. Now I love making food with stock and wine, especially if there are not many flavors going around a dish. But those which have tons of flavors--- most Indian dishes have that-- I use that hot water. And voila, the dilution works like a charm :)
Same with dips. When I discovered the world of dips, I was super tempted by the sheer varaity. But was daunted by the amount of calories a teaspoon of these packed. And all of those calories-- the ones that aren't that necessray-- comes from the oil or the sour cream or the cheese in them. So I started making dips--with a tbsf oil and the rest of the fluid I just used water or yoghurt. These turned out to be super good and doubled up as sauces to be used later on :) And what's more people got really excited by the 'new kid in town'.
So today I grant you dips--into my pool-- a bit hot but not greasy :)
'Husto' (Hummus without Tahini)
This is hummus-y take on Posto- a dip I have grown up with. Poppy seeds (know as Posto in bengali and I believe comes from postu-- the corner in Afganistan, where they first and still produces poppy seeds) and chilli peppers and garlic. Its an eternal favorite of anyone I know.
1 can of chickepas. Drained
2 tbsf of poppy seeds
3 cloves of garlic. Crushed
1 tbsf cumin
1/2 tsp pf chilli flakes
1 tbsf olive oil
1/4th cup of hot water. Add more (upto 1/3rd water) if you need it to be more 'fluidy'
Juice of half a lime
Salt and pepper to taste
Mix all together in a blender.
Serve with crunchy raw veggies or use as a thickner of lentil soup or any veggied you are making. You are gonna love this one.
'Spritty sprout' (Avocado but without the sour cream)
This one has a twist to a regular avocado-sour cream dip. Only packs in more protein and less calories, with all the goodness of avocado still intact :)
1/2 cup of sprounts. I used green lentil sprouts.
1/2 cup of cilantro
Juice of 1lemon
2-3 cloves of garlic. Crushed
1 chilli pepper.
1 tsp of ginger
1 tbsf cumin
1 tbsf olive oil
1/4 to 1/3 rd cup of hot water. More for fluidy mixture!
Blend it all in a food processor. Serve with chips. Or you can use it as a gravy for your chicken dishes. I did so. Was gorgeous.
Happy eating and healthy living!