dips recipe (hummus, guacamole, babaganoush and tatziki)

[Four Recipes] A quadruple of dips!

Whether it’s with nacho chips, carrot sticks, pita bread or your fingers, here are 4 simple and very easy dips you can make. It’s a great and delicious way to satisfy the savoury cravings without having to reach out for that bag of chips. I don’t know about you but sometimes I actually cringe at the thought of eating vegetables. Sometimes I go through those phases where I only want meat and carbs. No way will I go near a bowl of salad unless you offered me mango kerabu salad.. You get the picture right? Hey, I’m human too! 😛 But, I’ve a solution for you and I. These dips are mostly filled with vegetables or at least high fibre foods so we’ll be consuming extra vegetables without actually have vegetables served in a conventional way! A lot of dips out there contain more calories because they add unnecessary calorie dense ingredients like cream cheese. Plus, they also have preservatives, vegetable oil, thickeners and emulsifiers with strange scientific names and numbers :/

Baba ganoush

Baba ganoush is an Arabic and Mediterranean dip. It’s creamy, smoky, tangy.. Deeeelicious! The main ingredient here is eggplants. For those paleo foodies who can’t have hummus, this is a close enough replacement. The basic ingredients used in traditional hummus are the same: lemon juice, garlic, olive oil, cumin and tahini. Fun fact you may or may not need to know : “Baba ganoush” was the nickname Owen Wilson gave Vince Vaughn in Wedding Crashers. Why? There’s never a logical reason with them hahah


  • 3 eggplants
  • 2-2.5 tbsp of tahini
  • 1 clove garlic, finely chopped
  • Himalayan pink salt
  • Olive oil
  • Juice of 1/2 of lemon


  1. Preheat oven at 200C or 390F.
  2. Cut eggplants into quarters, season with salt and roast till soft.
  3. Allow eggplants to cool.
  4. Blend all the ingredients together and season with salt, lemon juice and olive oil to taste.

Tip 1: Other recipes will say to deseed and remove the skin of the eggplant… but what a waste food and unnecessary effort? As long as you allow the eggplants to really cool down, then the baba ganoush will not be watery. 


Baba ganoush topped with crispy eggplant skin 🙂

Guacamole aka Guac

Guacamole is an avocado based dip (great source of fats and omega 6) created by the Aztecs in Mexico. It is traditionally made by mashing ripe avocados and sea salt with a mortar and pestle. The coriander isn’t something I usually put in my guacamole but after trying it here in the US, it really does give the guac an extra kick! Light and tangy 😉


  • 2-3 ripe avocados
  • Tobasco sauce (optional)
  • 1/2 red onion, chopped finely
  • Juice of 1/2 lemon or lime
  • 2 medium tomatoes (optional), chopped roughly
  • 6 sprigs of coriander, chopped (optional)
  • Himalayan pink salt


  1. Mash avocados. Leave some chunky if you want extra chunks.
  2. Mix in the chopped onions, coriander, tomatoes and lemon or lime juice.
  3. Season with tobasco sauce and himalayan pink salt, to taste.





Tzatziki is a refreshing, creamy dip that is usually served as a condiment to gyro wraps. It is a Greek dip that is made of strained yoghurt, cucumbers, garlic, salt, olive oil, and mint. Some people like to replace mint for dill but I’ve never tried it. Tzatziki is always served cold – there’s no two ways about this. My first time trying tzatziki was about 8 years ago after moving to Australia where I was introduced to Greek food. I absolutely fell in love with it! I want to learn how to cook authentic Greek food from a yia yia 😀 My sister, Chloe is the queen of making tzatziki of the house. Here’s her recipe she has practiced on many times:


  • 2 lebanese cucumbers, deseeded and chopped into small cubes
  • 500g full fat greek yoghurt
  • Himalayan pink salt
  • 3 sprigs of mint, finely chopped
  • 1-2 cloves of garlic, finely chopped
  • Juice of 1/4 or 1/2 lemon, to taste


  1. Strain out the juice of the cucumber.
  2. Mix the yoghurt, garlic, mint, lemon juice and cucumber.
  3. Season with salt, to taste.

Tzatziki is on the right


Hummus is a chick pea based dip. It’s nutty, creamy and just pure divine. It’s a Levantine dip made from chickpeas, tahini, olive oil, lemon juice, salt and garlic. Really healthy and raw (well, 98%)! Some hummus recipe call for spices to be added into the hummus, but I like it plain and simple. This is a recipe from my grandma Jo’s favourite recipe to you. Share it! ❤


  • 2 cans of chick peas
  • 4 tbsps of tahini
  • 2 cloves of garlic, finely chopped
  • Olive oil
  • Water
  • Toasted sesame seeds
  • Himalayan pink salt


  1. Blend the chickpeas, olive oil and garlic together until a paste is formed.
  2. Gradually add more water and olive oil to slightly thin the mixture.
  3. Season with salt and drizzle with extra oil before serving.
  4. Sprinkle toasted sesame seeds on top.

Before blending

White sweet potato chips


  • White sweet potatoes
  • Himalayan pink salt
  • Black pepper
  • Olive oil


  1. Season sweet potatoes with salt and olive oil.
  2. Preheat oven to 200C.
  3. Slice sweet potatoes thinly and grill until semi crisp to crisp.
  4. Flip over again for 2-3 minutes.
  5. Sprinkle a pinch of salt on top of the chips.



Generation Kitchen


2 thoughts on “[Four Recipes] A quadruple of dips!

  1. Katie says:

    This look absolutely delicious! Thank you for the recipe. i’ll have to try this myself sometime soon!

    The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. It’s the only diet I’ve come across that cuts out food groups, yet still focusses on everyone’s need to eat great food.

    I’m a real foodie, and would not survive on any other diet, but Paleo has been very good for me. I’ve written about one of my favourite cookbooks: http://cookbook-reviews.net/review-the-paleo-recipe-book/

    • Generation Kitchen says:

      No worries Katie! Enjoy it and let me know how it goes 🙂 I totally agree with the Paleo diet too. After reading the omega diet and understanding more about grassfed and pastured meats, it all makes more sense! Is reviewing cookbooks what you do on the side or your job? Would be great to connect with you.

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