• Baba Ghanoush – easy dip based on eggplant.
    • Use as a side with roast lamb or chicken
    • As a sauce for rice , roast vegetables, lamb koftas, lamb souvlaki
    • Spread as a base for a sandwich
    • Serve with pita chips  as a dip

Baba Ghanoush

  • 1 large eggplant( roasted on top of BBQ or in oven @ 200 until soft – discard the skin and use the soft flesh)
  • 1 tabs tahini
  • 1/2 lemon – juiced
  • 1 tsp ground cumin
  • 3-4 tabs olive oil
  • 1-2 cloves garlic (roast a knob of garlic along with the eggplant until soft and creamy – keeps in the refrigerator for other recipes)
  • season to taste
  1. Blend all ingredients – adjust your flavours to suit
  2. Store in a clean sealed container


  • Pesto – based on basil, pine nuts and parmesan cheese.
    • Use your creative side to change the combinations – use kale, parsley, coriander, roasted almonds, cashews
    • Delicious with steak
    • Tossed thru pasta
    • Boil baby potatoes and add pesto and olive oil to finish
    • Use as a salad dressing base
    • Enjoy with vegies as a dip


  • 1 large bunch of basil
  • 2 cloves garlic
  • 1/2 cup pine nuts – roasted
  • 1/2 lemon – juiced
  • 1 cup olive oil
  • 1/2 cup parmesan – grated
  1. Blend the basil, garlic nuts
  2. Drizzle in oil and add parmesan
  3. Finish off with the lemon juice and adjust to your liking

Remember to change the method if you want a little chunkier and add the nuts with the cheese

  • Hommus – chick peas are the champion with this dip.
    • As a base for Greek inspired flatbreads
    • Use like butter on sandwiches or burgers
    • As a side for falafels along side yoghurt and taboulli
    • Use beetroot, pumpkin, carrot and sweet potato as an addition to the recipe for a different flavour (bake or steam)
    • For a dip with crackers, vegies or pita bread


  • 1 can of chickpeas – drained and rinsed
  • 2 tabs tahini
  • 1/4 cup olive oil
  • 1 clove garlic
  • 2 tabs lemon juice
  • smokey paprika / or cumin to taste
  1. Blend or mash chickpeas, add tahini, olive oil, garlic and lemon juice until creamy
  2. Put into dish and pour over a little olive oil and sprinkle with either paprika or cumin


  • Carrot and Cashew – tasty and colourful using roast carrots and cashews.
    • Add to a curry for colour and flavour
    • Stir thru steamed brown rice or soba noodles
    • Use as a base for salad dressing
    • As a sauce for roast chicken
    • Dollop onto roasted vegies and top with greek style yoghurt and fresh herbs

Carrot and Cashew

  • 2 large carrots – roasted until soft
  • 4 cloves of roasted garlic
  • 1/2 cup cashew – roasted for a nuttier flavour
  • 1/2 cup olive oil
  • Taste changers:
    • Herbs – use fresh coriander or dill
    • Spices – use tumeric, ground coriander or cumin
    • Sesame oil, soy sauce or chilli sauce
  1. Blend the roasted carrot ,garlic and cashews until smooth
  2. Add olive oil and your choice of herbs, spices or sauces to change the flavours OR just as it is

Enjoy cooking and most importantly ….. EATING !!