A set of three mezze-style pastes makes the perfect snack for a party or a starter before the main course. Colourful, flavourful, and easy to share, they’re ideal for entertaining.
Ingredients
Hummus
- 400 g cooked chickpeas, drained
- 2 tbsp tahini
- 2 garlic cloves
- 20 ml fresh lemon juice
- 2 tbsp Kikkoman Naturally Brewed Soy Sauce
- 50 ml cold water
- 2 tbsp olive oil
- 1/2 tsp ground cumin
Yogurt paste
- 400 g thick Greek yogurt
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh parsley, chopped
- 3 tbsp Kikkoman Naturally Brewed Soy Sauce
- 1 tbsp honey
- 1 tbsp fresh lemon juice
Red pepper paste
- 2 whole red peppers
- 2 tbsp olive oil
- 1 garlic clove, peeled and crushed
- 3 tbsp Kikkoman Naturally Brewed Soy Sauce
- 1 tbsp honey
- 90 g walnuts
Preparation
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Step 1Preparation:
Place the drained chickpeas, tahini, garlic, lemon juice, Kikkoman Soy Sauce, water, cumin, and olive oil in a blender. Blend for 1–2 minutes until smooth and creamy. If too thick, add an extra tbsp of water. -
Step 2Preparation:
Finely chop the garlic, mint, and parsley. Combine all ingredients in a bowl and mix with a spoon until fully blended. -
Step 3Preparation:
Preheat the oven to 220 °C. Toss the peppers in olive oil and place them on a baking tray lined with parchment, or directly on the grill. Roast for 15–20 minutes, turning occasionally, until the skins are charred. Remove from the oven and place in a bowl, cover with a plate or clingfilm, and leave for 10–15 minutes to cool. Peel off the skins and remove seeds.
Place the peeled peppers and garlic in a blender. Add the Kikkoman Soy Sauce, honey, and walnuts, and blend on medium speed for 1–2 minutes until smooth. Serve all three dips together on one plate in separate bowls.
Featured products in this recipe
- Kikkoman Naturally Brewed Soy Sauce
