Homemade smoky baba ghanoush and spicy guacamole dips

Savoury and packed with flavour, both baba ghanoush and guacamole are the ultimate dips for almost any kind of food you can pick up with your fingers. Need an excuse to eat your veggies? These rich dips should do the trick.

Much loved in the Middle East, this favourite gets its unique smoky flavour from first charring the eggplant. Serve it with pita triangles.

Makes about 500 ml (two cups)

Ingredients:

• 1 large eggplant (about 600 g or 1 1/4 lb.)
• 50 ml (1/4 c.) lemon juice
• 15 ml (1 tbsp.) extra-virgin olive oil
• 2 garlic cloves, quartered
• 50 g (1/4 c.) tahini (sesame paste)
• Salt and ground black pepper – to taste

Instructions:

1. Preheat the broiler. Using a sharp fork or skewer, prick the eggplant all over. Place the eggplant in the broiler 15 cm (six inches) from the heat source. Broil for about 20 minutes, turning every five minutes, until the skin is blackened and the eggplant is soft.
2. Remove the eggplant and let stand until it is cool to the touch.
3. Using a sharp knife, remove the peel from the eggplant; discard the peel. Place the eggplant flesh in the bowl of a food processor or blender, cutting as needed to fit. Add the lemon juice, olive oil, garlic and tahini.
4. Pulse until the mixture is well blended and is a spreadable consistency. Taste and season as desired with the salt and pepper.
5. Scrape the baba ghanoush into a bowl, cover and refrigerate for at least two hours before serving to allow the flavours to develop.

One of the greatest recipes ever, this creamy blend of avocados, tomato, red onion and cilantro is a divine dip for chips, crudités, pretzels and more. It can also be a memorable addition to taco salads, grilled poultry or fish, and is a must for wraps.

Makes 600 ml (2 1/2 cups)

Ingredients:

• 2 ripe Hass avocados, halved and pitted (reserve 1 pit)
• 1 medium tomato, cored, seeded and finely chopped
• 125 g (1/2 c.) finely chopped red onion
• 75 g (1/3 c.) chopped fresh cilantro
• 30 ml (2 tbsp.) lime juice
• 4 ml (3/4 tsp.) salt
• 4 ml (3/4 tsp.) ground cumin (optional)
• 4 ml (3/4 tsp.) jalapeño pepper sauce (optional)

Instructions:

1. Using a spoon, scoop out the avocado flesh into a medium, non reactive bowl.
2. Mash the avocado with a fork until it is not quite smooth. There should be small chunks of avocado flesh.
3. Add the tomato, onion, cilantro and lime juice, and stir with the fork until the ingredients are well blended but the consistency is still slightly rough. (If desired, stir in the cumin and jalapeño sauce to add more heat to the guacamole.)
4. Spoon the guacamole into a serving bowl and push the reserved pit down into the dip. It helps keep the guacamole from turning brown.
5. Serve immediately or cover the bowl with plastic wrap and refrigerate until ready to serve.

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