3 CLASSIC DIPS
In a bowl, stir 1 cup plain Greek yoghurt; ½ English cucumber (peeled, seeded, and diced); juice of ½ lemon; 1 minced garlic clove; 1½ Tbsp chopped dill, parsley, or mint; and ½ tsp each kosher salt and ground black pepper. Spoon it onto a home-made shwarma or falafel.
HEALTH BONUS: It’s a good source of protein.
Using a food processor, pulse ½ cup each pitted black/Kalamata olives and pitted green olives, 2 Tbsp each drained capers and roughly chopped parsley or basil, and ½ tsp dried oreganum or rosemary, until a chunky paste forms. Transfer to a bowl, stir in 1 Tbsp extra-virgin olive oil, and season to taste with ground black pepper. Use it as a saltysavoury sandwich spread.
HEALTH BONUS: Olives contain heart-healthy fats.
In a food processor, pulse 1 cup packed fresh basil leaves, ¼ cup grated Parmesan, 3 Tbsp toasted pine nuts, and 2 garlic cloves, until finely chopped. With the motor running, pour in ⅓ cup extravirgin olive oil until completely combined. Season to taste with salt and pepper. It’s good in pasta, yeah, but it’s also excellent stirred into hummus and served with warmed wholewheat pita. HEALTH BONUS: One tablespoon (which is usually all you need) has between 1 000 and 1 400 kilojoules.