Bread is something I can’t go without. On my bread I put different things. From peanut butter to veggie pate and hummus. During summer I like to serve a fresh baked baguette (directly out the oven is the best) with some dips for my friends when they come over. So, on a sunny day I decided I wanted to make my fave bread dips from scratch: pesto, herb butter and hummus!
What you’ll need | 30 grams of pine nuts, 30 grams of fresh basil leaves, 50 grams of grated cheese (preferably parmesan cheese), four tablespoons of extra virgin olive oil and a pinch of black pepper (to taste).
How to | First grab a pan, add the pine nuts to it and let them roast in the pan for a little bit. Once they’ve turned golden brown, let them cool down. Then add the pine nuts and grated cheese to your food processor and mix it. Maybe first pulse a couple of times. Now add the basil leaves. You don’t want to leaves to blow everywhere, so first pulse a couple of times. Lastly add the four tablespoons of extra virgin olive oil to your ‘almost pesto’. Add it little by little to make sure your pesto doesn’t get too oily. Do a little taste test and throw in a pinch of black pepper to your liking. And your homemade pesto is done!
» Herb butter
What you’ll need | 100 grams of unsalted butter, leaves of ten sprigs of flat-leaf parsley, ten stems of chives, five sprigs of dill, one tablespoon of fresh lemon juice and sea salt.
How to | Make sure your butter is on room temperature since that makes it so much easier to work with. Put the butter in a bowl and stir it all around. Finely chop up all of the herbs: the parsley, chives and dill. At the same time cut the lemon in half, squeeze the lemon and add the fresh lemon juice to your mixture. Also add the herbs to the butter and stir everything together. Add however many herbs as you like. I put a little too much dill in mine, so just add the herb bit by bit to make sure you get the taste you want. If you want, also add a pinch of sea salt to complete your herb butter!
What you’ll need | 225 grams of chickpeas, four tablespoons of olive oil, two tablespoons of tahini, juice of one lemon, one teaspoon of cumin powder and a pinch of pepper, salt and paprika powder (optional: chili flakes).
How to | Put the chickpeas, tahini and cumin powder together in a bowl. Just like the herb butter, squeeze one lemon and add the juice to the bowl as well. Then add four tablespoons of olive oil and some salt and pepper to the mixture as well. For this you’ll need your food processor again. So, grab your food processor and grind everything well together. Keep mixing until a smooth mash forms. Spoon the mixture into a bowl and finish the hummus with some olive oil and a pinch of paprika powder. Since I like my hummus to be spicy, I also added some chili flakes for that extra bite. Voilà! Your very own hummus is ready to be enjoyed.
Let me tell you, these bread dips were so easy to make and they are perfect to bring with you on a picnic with friends. If I had to choose, the pesto was definitely my fave. On a freshly baked baguette, with some pine nuts on it as well. Ah, so tasty when I think about it now! I definitely won’t buy pesto in the store anytime soon. Fresh made pesto is way tastier. That actually goes for all of these bread dips. What’s your favorite bread dip? Have you ever made bread dips from scratch?