Take a Dip on The Wild Side

We really like dips. They’re like a sauce – only fancier, and nothing says “I’ve got my life together” quite like pulling out a box of celery sticks and hummus when teatime rolls around. To celebrate our Mediterranean Food Fair, here are 5 of our favourite dips to up your afternoon snack game. 


Hummus do you really know about this classic dip? Starting with the name: the term ‘hummus’ comes from the Arabic word for chickpeas. Yep, it’s really that simple. The chickpeas are cooked and mashed before getting mixed in with tahini, olive oil, lemon juice, salt and garlic. Bonus dip tip: Tahini is made of toasted sesame seeds ground into a paste with olive oil and serves as a dip in its own right.


Like hummus, nobody is really sure where tzis dip originated. It’s got a Greek name, which is derived from the Turkish term cacık, which some historians believe may come from the name of an ancient Persian dish. While its history is complicated, the dish itself isn’t. Tzatziki only has two key ingredients, strained yoghurt and cucumbers, with garlic, salt and olive oil added to personal taste. Try it out with grilled meat, your chicken kebabs will thank you.


Also called ktipiti, tirokafteri is a spicy (kafteri) cheese (tiri) dip made with garlic, olive oil, chillies, feta and strained yoghurt. The yin to tzatziki’s yang, tirokafteri is hot, tangy and creamy. If you’re not using it as a dip for veggies, you could just slather it on toasted bread. We won’t blame you.

Baba Ghanoush

Made with just three ingredients – eggplant, tahini, olive oil – this Levant dish is the perfect blend of smooth, smoky and savoury. The eggplant is grilled before peeling,  letting the pulp soften and pick up its unique smoky profile before being mashed with the other ingredients. Because of its heavy consistency, you’re going to want to skip the nachos with this one and reach for something sturdier, like pita bread.


Ever thought of using mashed potatoes as a dip? No? Well, the Greeks have. Meet skordalia, the garlickiest mash around. Made with potatoes, olive oil, red wine vinegar and a lot of garlic, skordalia is normally served with fried cod or boiled beets, but you can just dig in with flatbread. Delicious either way.

If you’re ready to go full Club Med, our Mediterranean Fair is happening 5th to 29th September, complete with freshly baked flatbreads for all your dipping needs. More info right here. See you soon!

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