The article emphasizes the importance of dips as culinary unifiers in social settings, highlighting their versatility. David Carter suggests transforming store-bought dips like hummus by warming them and adding toppings for enhanced flavor and texture. Sami Tamimi advocates for simplicity, often relying on yoghurt or labneh as base dips, which can be quickly customized with spices and herbs. Both chefs highlight the joy and creativity involved in preparing dips, whether for casual gatherings or barbecues, and the value of fresh ingredients over pre-made options.
Dips are a great unifier, whether they're married to a big bowl of crisps and crudites or served as a companion for a picnic spread.
If you've got something like a silky-smooth labneh and think, how am I going to jazz this up, spiced chickpeas would be one answer.
Instead of draining the flavor from dips, consider accessorizing them with toppings like crisp garlic, seeds or pomegranate for enhanced texture.
If you're doing a barbecue... mix yoghurt with tahini and add a little sun-dried tomato, some garlic, herbs and a lot of lemon juice.
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