Takin' a dip

Everyday Kitchen -

It hasn't exactly been a hot and sultry summer on the east coast so far, but it's not stopping the backyard barbecues or the patio parties - thank goodness.

Whether your gathering is around a pool or around your kitchen table, nothing says vacation like a refreshing dip.

Creamiest hummus

If you can buy half-decent hummus in the grocery store, why would you make it? Because this recipe raises the bar on a simple bean dip. It takes all of 10 minutes in the kitchen and will make you a hero at your next party.

If you can find unsalted garbanzos you have ultimate control over seasoning, but any canned variety will do. Of course, keeners can cook them from scratch, but remember, the summer is short and it won't make that much difference in this recipe.

If you can't find tahini - although I saw it recently in my local grocery store - you can substitute any nut butter you like, including peanut butter, although it adds a slight sweetness that I don't like as much.

One more thing, be sure to follow the method - don't throw everything in the food processor or it won't produce the smooth, creamy texture that makes this dip so special.

1 14 oz. can chickpeas, rinsed and well drained

2 cloves garlic, roughly chopped

1/4 tsp. salt (a little more if using unsalted chickpeas)

1/4 tsp. each ground cumin and coriander

pinch cayenne pepper

3 tbsp. each lemon juice and cold water

6 tbsp. tahini or other nut butter

2 tbsp. olive oil

smoked paprika for sprinkling on top

Reserve about 12 whole chickpeas for garnish. Put the rest in a food processor or blender along with garlic, salt, cumin, coriander and cayenne pepper. Process until mixture is uniformly mealy. Add lemon juice and water and process until smooth - scrape down the sides at least twice. Stir together tahini and olive oil and add slowly, with the food processor running, until completely incorporated and mixture is smooth. Scrape down the sides again and continue processing on high speed until mixture is fluffy and light and very creamy. Pour into serving bowl and sprinkle paprika over top. Garnish with whole beans and serve cold or at room temperature. The flavours improve with some fridge time.

Serve with pita triangles, crackers or raw vegetables.

Not-just-another Mexican dip

You won't be able to control the double dipping so everyone should have a cold beer to kill the germs. This dip is hearty enough to be a full first course. Serve it with sturdy tortilla chips so your guests can scoop right to the bottom of these delectable layers.

If you can find canned pickled jalapenos with onions and carrots, go for it. In Mexico they call the mixture rajas, which means slices or slivers, and they are combined with cheese and other ingredients in lots of sandwiches (quesadillas, of course), and dips. The black bean base is good enough by itself, likewise the guacamole. Together they are sublime.

I know most of these dips start with refried beans but this version is superior in taste and texture. Let me know what you think.

Bean base:

1 19 oz. can black beans, rinsed and drained (divided)

1/2 cup sliced pickled jalapeno peppers, coarsely chopped (divided)

1/4 cup good quality salsa (as hot as you like)

2 cloves garlic, coarsely chopped

1/2 tsp. each ground cumin, salt and pepper

Guacamole layer:

1 green onion, minced

1 clove garlic, minced

1 tbsp. lime or lemon juice

1/4 tsp. each salt and pepper (white pepper looks nicer)

2 ripe avocados

White creamy layer:

1/4 cup soft cream cheese

1/2 cup sour cream

Topping:

1/2 cup sliced black olives

small bunch fresh cilantro, chopped

1 cup shredded sharp cheddar cheese

Combine about 3/4 of the black beans and 1/2 the jalapenos with remaining bean base ingredients in a food processor and process until nearly smooth; some lumpy bean and pepper bits are nice, so don't overdo it. Spread in an 8-inch serving dish - clear glass is nice to show off the layers. For the guacamole, combine onion, garlic, lime juice, salt and pepper. The food processor makes short work of this step, too. Mash the avocados into this mixture with a fork; again, lumpy is good. Spread over bean base. Mix a little of the sour cream into the cream cheese to loosen it, then stir in remaining sour cream. Spread over guacamole layer. Combine reserved whole black beans, reserved pickled jalapenos, olives, and cilantro and sprinkle evenly over cream cheese layer. Top with cheddar and refrigerate until ready to serve.

Green goddess dip or salad dressing

Those fascinated by culinary history more or less agree this recipe originated in the 1920s, then reappeared in the 1970s. Well, it's back with a vengeance because deliciousness like this can't be relegated to the history books.

Use any combination of herbs you like but I find all of one kind is just too overpowering. Please go find anchovies to put this recipe right over the top.

This is the best thing there is for dipping raw veggies, and the next day serve it over a wedge of crisp lettuce and a handful of cherry tomatoes for a sophisticated dinner salad.

3 green onions, coarsely chopped

4 cloves garlic, chopped

4 anchovy fillets, with 1 tsp. of oil from the can (optional)

1/4 cup each tightly packed fresh basil leaves, Italian parsley and tarragon leaves, coarsely chopped

1 tbsp. sherry or white wine vinegar

3/4 cup mayonnaise (not salad dressing)

1/2 cup sour cream

1/2 tsp. white pepper

salt to taste

Combine green onions, garlic, anchovies with oil, basil, parsley and tarragon in blender or food processor and process until smooth. Add vinegar and blend well. Stir in mayonnaise, sour cream and pepper. Taste before adding salt - the anchovies pack quite a punch, so you might need more if you decide not to use them. Refrigerate until ready to use; the flavours will intensify quickly.

Cynthia Stone is a writer, editor and teacher in St. John's. Questions may be sent to her c/o The Telegram, P.O. Box 5970, St. John's, NL, A1C 5X7.