For that party, barbecue or family get-together, it’s tempting to just scoop up a selection of dips from the supermarket. Make your own, however, and you’ll save money, know exactly what has gone into the food, plus most homemade dips, like this one, are ridiculously quick and easy to make.
Australian Women’s Weekly
Ingredients
Method
1.Combine the tahini and the lemon juice in a medium bowl. Add the water; stir until smooth. Season to taste with sea salt and freshly ground white pepper.
2.Place the dip in a small serving bowl. Drizzle with the olive oil and sprinkle with paprika. Serve with flatbread and vegetables.
Women’s Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
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