Everything just tastes better with a little sauce or dip on the side. We don’t often realize that the condiments that we are so used to having lying around in our home pantries have this superpower to jazz up even the simplest of the meals and snacks. And if like us you are also missing the good old dressing aisles of your local supermarkets, then this post is just for you. We have curated a list of lip-smacking homemade sauces and dips that will put their store-bought alternatives to shame.
So, whether you are planning to have a mini finger food cookout for yourself or a full-blown weekend feast for the family, check out the following recipes and whip up your own condiments to liven up your meals.
- ½ cup heaped dried white chickpeas, 120 grams soaked in enough water for 8 to 9 hours or overnight
- 1.5 cups water
- ½ teaspoon salt
- 1 pinch baking soda- optional
- 3 tablespoons white sesame seeds
- 4 tablespoons extra virgin olive oil
- 1 teaspoon chopped garlic- chopped
- 1 to 2 tablespoons lemon juice
- 1 teaspoon cumin powder
- salt as required
- red chili powder - as required
- black pepper powder, as required
- a few sprigs of coriander leaves
- Rinse ½ heaped cup dried chickpeas (120 grams) in water first and then soak in enough water overnight or for 8 to 9 hours.
- Next day, rinse the chickpeas in water first a couple of times. Drain all the water and add the chickpeas in a pressure cooker.
- Add ½ teaspoon salt, 1 pinch of baking soda, and 1.5 cups water.
- Pressure cook on a medium flame for 11 to 12 minutes. When the pressure settles down on its own in the cooker, remove the lid and check the chickpeas.
- Mash them with a spoon or with your fingers.
- Heat a small pan. Keep flame to a low. Add 3 tablespoons white sesame seeds. Roast the seeds on a low flame till they become crisp and start crackling. No need to brown them. Set aside and let them cool down.
- In a food processor take the roasted sesame seeds and powder it to fine or semi-fine texture.
- Add 1 teaspoon chopped garlic, 1 to 2 tablespoons lemon juice (or as per your taste), 4 tablespoons extra virgin olive oil, 1 teaspoon cumin powder and salt as per taste. Grind or blend to a fine or semi-fine consistency.
- Next, add the cooked chickpeas. Grind or blend till smooth and light.
- Once done, scrape the jar and place it in a serving bowl or bowls. Make a round pattern with a spoon on the hummus.
- Drizzle a bit of extra virgin olive oil. Sprinkle paprika or red chili powder or black pepper powder or any of your favorite spice powder. Garnish with a few chopped coriander leaves or parsley leaves.
- Serve it with warm with pita bread, nachos, steamed or roasted veggies.
2. Tomato Salsa
- 5-6 diced fire-roasted tomatoes
- 1 clove garlic, roughly chopped
- ½ cup roughly chopped onion
- ¼ cup fresh coriander leaves
- ½ medium capsicum or jalapeño or green chilies seeds removed and roughly chopped
- 1 tablespoon lime juice, more if needed
- ½ teaspoon salt
- In a food processor, pulse the garlic to chop it more finely. Add the tomatoes, onion, coriander, green chilies, lime juice, and salt.
- Process the mixture until it is mostly smooth, and no big chunks of tomato or onion remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if necessary.
- Serve with chips, nachos, khakhra, or any snack of your choice.
3. Peanut Butter
- 2 cups unsalted dry roasted peanuts
- 1/2 teaspoon salt
- 1 tablespoon honey
- Process peanuts and salt in a food processor until desired consistency, about 5 minutes, scraping down sides as needed. Add honey, process just until blended and smooth.
- Enjoy with pan-toasted bread, apple slices, cookies, or any snack of your preference.
4. Barbecue Sauce
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, crushed
- 1 fresh red chile pepper, finely chopped
- 1/4 cup dark brown sugar
- 1 teaspoon fennel seed, crushed
- 1 cup ketchup
- 2 tablespoons dark soy sauce
- salt and pepper to taste
- Heat the oil in a saucepan over medium heat. Stir in the onion, garlic, red chile pepper, brown sugar, and fennel seeds, and cook until onion is tender, and sugar has melted. Mix in ketchup and soy sauce. Bring to a boil. Reduce heat to low, and simmer 10 minutes.
- Use as salad dressing, sandwich/ burger/ pizza topping or enjoy with fries/chips or chicken nuggets.
5. Homemade Mayonnaise
- 1 large egg at room temperature
- 1.25 cups vegetable oil
- 1/2 tsp ground mustard seed
- 1/2 tsp salt
- 2 tbsp freshly squeezed lemon juice at room temperature
- Place ¼ cup of oil in a blender, and add the egg, ground mustard, and salt. Process thoroughly, for about 30 seconds, until combined and pale yellow in color.
- With the blender running, slowly drizzle in the remaining oil until the mixture is emulsified and thick. Adding the oil slowly makes for a creamier mayonnaise. The total pouring time to aim for should be 60-90 seconds.
- With the food processor still running, add the lemon juice, and mix briefly until incorporated (about 5-10 seconds).
- Enjoy the mayonnaise with burgers, sandwiches, salads, and more!
6. Tartar Sauce
- 1 cup mayonnaise
- 1 tablespoon sweet pickle relish or chopped green olives
or peeled and finely chopped cucumber
- 1 tablespoon minced onion
- 2 tablespoons lemon juice (optional)
- Salt to taste
- In a small bowl, mix mayonnaise, sweet pickle relish (or chopped olives/cucumbers), and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
- Enjoy as a dip with any fried snack of your preference, chips, or as a topping for your sandwiches and wraps.
7. Hot Garlic Sauce
- 2 Tbsp Oil
- 1/2 cup Onions, finely chopped
- 3 Tbsp Garlic, finely chopped
- 3 Whole Red Peppers
- 2 Tbsp Cornflour
- 1/2 Cup Water
- 1 1/2 tsp Salt
- 1/2 Cup Vinegar
- 1 tsp Soya Sauce
- 1 Tbsp Sugar
- Grind onions, garlic & red pepper together.
- Mix together the cornflour, water, vinegar, soya sauce, and sugar, and keep aside.
- Heat oil in a wok and add the onion mixture, stir over high heat till fat separates.
- Add the cornflour mixture and stir over low heat till cooked (becomes translucent and a little darker).
- Serve with momos, fries, spring rolls or veggie pakora/fritters
8. Strawberry Jam
- 1 KG fresh strawberries, hulled
- 4 cups white sugar
- 1/4 cup lemon juice
- Rinse and hull the strawberries. Chop them finely.
- In a pan take the strawberries. Jaggery (or sugar) and lemon juice. Mix well and keep the pan on stove top on low to medium flame.
- The strawberries will leave their juices and begin to cook. Stir at intervals till the strawberries soften and are cooked.
- Reduce the flame to low and continue to simmer till the jam mixture starts reducing. Keep on stirring often when the jam mixture is reducing (about 25 minutes)
- When the mixture starts to leave the sides of the pan, it means it’s done. Cover the pan with a clean kitchen towel and let the jam cool.
- Serve with pancakes, toasted bread, or waffles.
Q1: How to store homemade Hummus?
A: Store it in an airtight container in the fridge for up to one week.
Q2: What vegetarian alternative can be used for an egg in the recipe for Mayonnaise?
A: If you are vegan or vegetarian you can replace the egg with 3 tablespoons aquafaba (liquid/stock obtained from cooking chickpeas in a pressure cooker)
Q3: How do I know for sure that the strawberry jam is done?
A: Take a spoonful of the strawberry jam on a plate and let it cool. If it sets on cooling and there is no water separation, this means the jam is done.