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As part of our special #WellandTrulyWeek with Well and Truly, who create fantastic gluten-free tortilla chips, we’ve been experimenting with amazing dip recipes to keep our tummies happy. To win a hamper of Well and Truly goodies, enter here. Let’s get dipping:

Roasted Tomato Hummus

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A delicious dip with the added benefits of roasted tomatoes, perfect for the warmer summer months – the mix of chickpeas, tahini and tomatoes gives this dip a real depth of flavour.

Ingredients

  • 400g cooked chickpeas
  • 2 tbsp tahini
  • 1 garlic clove
  • 4 tbsp olive oil
  • 10 roasted cherry tomatoes
  • 1 lemon, juice squeezed
  • 1 tsp paprika
  • pinch of salt

Method:

Place all ingredients into a blender adjusting the final texture using more chickpeas to thicken or a little olive oil or water to loosen the mixture. Enjoy with Well & Truly Tortilla Chips!

Beetroot & Hummus Dip

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The colour of this hummus is amazing and it tastes delicious – a great spin of the classic dip, the addition of walnuts makes this dip the perfect party centre piece!

Ingredients: 

  • 400 grams chickpeas (tin, drained)
  • 4 beetroots (peeled, boiled until soft)
  • 4 cloves garlic (crushed)
  • 1 lemon juice (freshly squeezed)
  • 90 ml olive oil
  • 1 teaspoon ground cumin
  • 63 ml tahini
  • Salt & Pepper
  • Handful of walnuts for the topping

Method:

1. Place all ingredients into a blender and process till smooth.

2. If it is too thick, gently drizzle a little water into the mixture until just right

3. Top with walnuts and herbs of your choice

Fennel & Cucumber Dip

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A delicious dip to enjoy in the spring, as it is crunchy and fresh; this dip is great served alongside grilled meat or fish, in true Greek style.

Ingredients: 

  • 1 cucumber, cut lengthways, deseeded and chopped into chunks
  • 80g plain yoghurt
  • 2 tsp fennel seeds, toasted
  • 2 tbsp capers, chopped
  • 2 tbsp parsley, chopped
  • 1/2 lemon, juice
  • salt and pepper to taste

Method:

1. Mix all the ingredients together and serve with a bowl of Well&Truly Gluten Free Tortilla Chips

Baba Ghanoush Dip

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This is one of our all time favourites – who doesn’t love the combination of smoky aubergine and garlic, really?

Ingredients:

  • 1 large aubergine
  • 1 tbsp tahini
  • 1 garlic clove
  • 1/2 lemon juice
  • 2 tbsp olive oil

Method: 

1. Slice aubergine lengthways and drizzle with water and olive oil and grill for 20-25 mins

2. Blend all the ingredients together and serve with our Well&Truly gluten free tortilla chips.

Herby Cannellini Bean Dip

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A hearty and delicious vegetarian drip, that is great if you need something a little more robust at your dinner party.
Ingredients: 
  • 100g cannellini beans, dry
  • 1/2 cup olive oil
  • 1 lemon, zest and juice
  • 1 garlic clove
  • handful dill frons
  • handful of parsley

Method:

1. Soak the cannellini beans in water overnight.

2. Rinse the beans and cover with water to boil for around 45 minutes or until soft.

3. Allow to cool and then place beans in a blender with the olive oil, lemon, garlic, parsley and dill. Keep a few whole beans aside to garnish.

4. Blitz all the ingredients together adding more olive oil if need to loosen the mixture.

5. Enjoy with gluten-free tortilla chips

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