LUCKY DIP

Dunk your Doritos into these tasty treats

You know it, we know it and your guests know it: a couple of tubs of Pringles and Tesco’s sour cream dip does not a respectable drinks and nibbles party make. Which is why we turned to London’s hottest Eastern Mediterranean kitchen, Strut & Cluck (otherwise known as husband and wife duo Amir and Limor Chen) for their whizz-it-all-together dips. In theory, each should serve 10 people – but, y’know, one works just fine…

SPICY TAHINI

100g tahini paste Juice of half a lemon 60g water ½ tsp salt 1 tsp pul biber (Turkish red pepper flakes), plus pinch to garnish. Can’t find it? Use crushed red chillies but reduce the amount by half, as chillies will be spicier. Drizzle of extravirgin olive oil (for decoration) Small bunch of chopped parsley (for decoration, optional)

GREEN TAHINI WITH ZHOUG

cloves, chopped 1 tsp salt 1 tsp cumin 40ml water 80ml extra-virgin olive oil Parsley to garnish

Stir one spoonful of zhoug into the tahini mix BEETROOT TA HI NI

100g roasted beetroot 100g tahini paste Juice of half a lemon ½ tsp ground cumin 1 small clove of garlic (crushed) 1 tsp salt 4½ tbsp water Pinch of roasted sesame seeds (to garnish) Small bunch of chopped parsley (for decoration)

TAHINI WITH HUMMUS AND PAPRIKA

Juice from 1 lemon ½ garlic clove, very finely chopped 4½ tbsp water 100g cooked chickpeas 50g tahini paste 2 tsp sweet paprika (plus a little extra) 2½ tsp extra-virgin olive oil ½ tsp salt

YOGHURT TAHINI WITH NIGELLA SEEDS

50g tahini paste 200g plain yoghurt Juice of 1 lemon 3 tbsp water ½ tsp salt 1 tsp nigella seeds (plus a few more to decorate) 1 tsp lemon zest (plus a little more for decoration)

Sprinkle on a little extra paprika just before you serve

Garnish with extra zhoug and a drizzle of olive oil 100g tahini paste Juice of 1 lemon 3 tbsp water ½ tsp salt (blend these together first) For the zhoug (chilli paste):80g green chillies 120g coriander 3 large garlic

The longer you chill this one before serving, the pinker it gets!