Take a Dip New hummus options and more serve up irresistible snacks or a light meal packed with good-for-you ingredients
W
e love dips. But don’t just think of them as party fare like that sour cream and onion dip your mom served with potato chips. Pick the right dip and you can make a meal of it. Dips made from beans,
yogurt and vegetables are real food, and dipping with whole-wheat pitas, crackers and vegetables makes the meal downright virtuous. The rise of hummus seemed like a short-term fad when it came on the scene a few years ago, but it shows no sign of fading away. The nutty flavors of chickpeas and sesame, spiked with lemon and garlic have captured our attention, and with it, a place in the dips section of the store. It doesn’t hurt that the dip is packed with protein, fiber and even some calcium to help us feel healthier while dipping. In addition to plain hummus served with a puddle of good olive oil on top—the way it has been made in the Middle East since antiquity— we like to take a riff on it in this melting pot. Now you will also find many ready-made flavors in the deli case. Once you try some of these fun hummus variations, branch out with a classic bean dip or a creamy yogurt dip. There is also good dipping to be had beyond hummus.
By Robin Asbell
38 real food summer 2017
