10 best homemade dips

Whether you fancy a vibrant beetroot dip, spiked with caraway seeds and lemon, or a classic creamy houmous to dunk warm pitta breads into, these delicious dip recipes are great for a mid-afternoon snack, or a simple shared starter if you have guests over for dinner.

Herby pea houmous
1 of 10

Herby pea houmous

Fresh peas are at their best from July until October and we absolutely love de-podding these bright, luscious vegetables and whizzing them together with chickpeas, garlic, lemon and plenty of fresh mint, to make a wonderfully herby houmous.

  1. Cook the peas in a pan of boiling water for 2 minutes, or until just tender. Drain and run under cold water, then drain again.
  2. In a food processor, whizz all but a handful of the peas with the garlic, oil, lemon zest and juice, chickpeas and brine, tahini and herbs, until smooth. Season.
  3. Fold through the remaining peas, then spoon into a bowl. Drizzle with a little extra oil and garnish with the extra mint leaves. Serve with pitta and/or crudités, as you prefer.

See more Snack recipes

View full recipe details
  • Ingredients
  • 250g (8oz) peas
  • 1 garlic clove
  • 1 tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 lemon, zested and juiced
  • 1 x 400g tin chickpeas, drained (2 tbsp brine reserved) and rinsed
  • 2 tbsp tahini paste
  • handful mint leaves, roughly sliced, plus extra to garnish
  • handful chives, chopped
  • crudités, to serve
  • griddled pitta, to serve
Shop ingredients