Tasty snacks are an important part of this night. Appetizers are the best part of a party, and having them with a tasty dip makes munching snacks worth every penny! Dips complete appetizers, like a true love story. And, with this love story, you can win over anyone.

We have listed down a few classic and easy-to-make recipes to create dips to dive for!

#1 Hummus - Arabian Chickpea Dip

Ingredients:

• 1½ cup dry chickpeas (washed and soaked in lots of water overnight)
• 6 cloves of garlic
• 4 tbsp tahini paste (sesame seeds paste)
• 1 tbsp paprika powder
• 1 tsp cumin powder
• Salt, as required
• Olive oil, as required

Method:

1. Pressure cook the chickpeas in little water (do not add too much water, just level should do) with the garlic and salt till well cooked.
2. Drain and allow to cool. Reserve the water for grinding.
3. In a grinder, add the cooked chickpeas, garlic, the tahini paste, paprika powder, cumin powder, a glug of olive oil, salt and little of the water in the cooker and blend together into a very thick paste.
4. If you face difficulty in blending, add a little more water.
5. Scrape into a serving bowl and serve with a splash of paprika and olive oil drizzled on top!
6. Serve with tasty bread nuggets and multigrain snacks.

Make each dunk count!

#2 Cucumber Yoghurt Dip

Ingredients:

• Yoghurt
• Cucumber
• Garlic
• Fresh dill minced
• Lemon juice

Method:

1. Add the cucumber, garlic, dill and lemon juice to the yoghurt.
2. Stir it well and season it with salt and pepper.
3. Serve it sides like with pita chips, sliced vegetables or multigrain bites.

Ready to dip dive with Teetoo snacks?!

#6 Spicy Yoghurt Tortillas

Ingredients:

• Flour or corn tortillas
• Sunflower oil
• Fenugreek seeds
• Mustard seeds
• Ground turmeric
• Fresh coriander
• Natural yoghurt

For the masala:

• Green chillies
• Garlic cloves
• Fresh ginger

Method:

1. For the masala, grind or whizz the chillies, garlic and ginger to a fine paste with a pinch of salt, using a pestle and mortar or a blender.
2. Tear the tortillas into roughly 4cm squares. Heat the oil in a large, deep frying pan on medium heat for 2 minutes, then add the fenugreek and mustard seeds.
3. When the mustard seeds start to pop, add the tortillas and fry for 2 minutes on each side.
4. Add the masala paste, turmeric, salt and sugar, then stir, gently frying the tortillas for 3 minutes more on each side.
5. Add a handful of coriander and stir in.
6. Add the yoghurt and 200ml water to the pan and stir through gently.
7. Take the pan off the heat and leave to stand for 2 minutes.
8. Serve immediately, sprinkled with the remaining fresh coriander.

There is certainly a tasty reward after this arm workout!