Dips & Spread Recipes (Chef Graded!) - Chef's Pencil

Roasted Red Pepper Hummus

Elena-Greta Apostol — Thu, 19 Jun 2025 08:29:35 +0000

There’s nothing better than hummus—except roasted red pepper hummus. The addition of roasted red peppers provides a fantastic depth of flavor to this classic Mediterranean dip, giving it a slightly sweet, smoky twist that’s both vibrant and irresistible.

Blended with chickpeas, tahini, garlic, and a splash of lemon juice, it’s a bold yet balanced dish that’s perfect for any occasion.

Whether served as part of a mezze platter, paired with crunchy vegetables, or spread onto warm pita bread, this roasted red pepper hummus recipe is a guaranteed hit. And if you need some tips on how to make the best roasted peppers, check out our guide by Chef’s Pencil founder Paul Hegeman.

The olive oil drizzle and sweet paprika topping add the perfect finishing touch, making it as eye-catching as it is delicious. Once you try this recipe, you might not go back to plain hummus again.

Roasted Red Pepper Hummus

This roasted red pepper hummus is a creamy, flavorful twist on the classic dip. Blending tender chickpeas with smoky roasted red peppers, tahini, garlic, and lemon juice, it's finished with a drizzle of olive oil and a sprinkle of sweet paprika. Perfect as an appetizer or healthy snack, it pairs beautifully with fresh veggies, warm pita, or crackers.

Course Sauce and Dips

Cuisine International

Prep Time 10

Total Time 10

Servings servings

Author Elena-Greta Apostol

Ingredients

600 g cooked chickpeas (or canned, drained and rinsed)
50 ml water (or aquafaba the liquid from cooking or canned chickpeas)
1 tbsp tahini
2 garlic cloves
1 tsp salt
2 roasted red peppers peeled (fresh or from a jar)
juice of half a lemon
2 tsp olive oil
sweet paprika for garnish

US Customary – Metric

Instructions

In a blender or food processor, combine the chickpeas, roasted red peppers, garlic, tahini, salt, lemon juice, and water (or aquafaba). Blend until smooth and creamy. Add a little more water if needed to adjust the consistency.
Transfer the hummus to a serving bowl or plate. Use the back of a spoon to create swirls or small wells on the surface.
Drizzle olive oil into the indentations and sprinkle with sweet paprika.
Serve with fresh vegetables, pita bread, or crackers.
Optional: For added flavor, blend in fresh basil, an extra roasted pepper, sun-dried tomatoes, turmeric, or chili flakes for a spicy kick.

Notes

The post Roasted Red Pepper Hummus appeared first on Chef's Pencil.

Beetroot Pesto with Pistachios

Giorgos Tsoulis — Thu, 17 Apr 2025 06:19:09 +0000

This vibrant Beetroot Pesto with Pistachios by Chef Giorgos Tsoulis offers a delightful twist on traditional pesto, blending the earthy sweetness of roasted beets with the rich nuttiness of Aegina pistachios (you can also use regular pistachios for this recipe).

Enhanced by fresh basil, garlic, Parmesan, and a touch of apple cider vinegar, this creamy spread boasts a bold flavor and a stunning magenta hue. It’s an excellent choice for those seeking a nutritious and flavorful alternative to classic pesto.

Versatile in its applications, this beetroot pesto can elevate a variety of dishes. Spread it over crusty bread or focaccia for a vibrant appetizer, or incorporate it into a sandwich like the Mortadella, Burrata, and Pesto Focaccia Sandwich.

It also pairs wonderfully as a topping for creamy soups, such as the Veggie Cream Soup with Pesto & Dried Tomatoes, adding both color and depth of flavor. For a hearty meal, consider swirling it into a lasagna, drawing inspiration from the Veggie Pesto & Spinach Lasagna. Whether used as a dip, spread, or sauce, this beetroot pesto brings a burst of color and taste to any dish.

Enjoy!

Beetroot Pesto with Pistachios

This vibrant beetroot pesto with pistachios is a colorful twist on the classic pesto, blending sweet roasted beets with basil, garlic, Parmesan, and Aegina pistachios.

Creamy, earthy, and slightly tangy, it’s perfect as a pasta sauce, sandwich spread, or dip—ready in minutes and packed with flavor.

Course Sauce and Dips

Cuisine International, Italian

Prep Time 5

Cook Time 5

Total Time 10

Servings jar

Author Giorgos Tsoulis

Ingredients

400 g cooked beetroots cut into small cubes
1 clove garlic
10 basil leaves
1 tsp salt
100 ml olive oil
50 g parmesan grated
50 g pistachios
1 tsp apple cider vinegar

US Customary – Metric

Instructions

Add the beetroot cubes to a food processor and blend into a smooth purée.
Add the garlic, basil, salt, olive oil, Parmesan, pistachios, and vinegar. Blend until a thick, smooth paste forms.
Transfer the pesto to a jar and store in the fridge, or serve immediately with pasta, bread, or roasted vegetables.

Notes

Storage & Shelf Life Tips for Beetroot Pesto

This beetroot pesto typically keeps well in the fridge for 4 to 5 days, as long as it’s stored properly in an airtight container. Cover the beetroot pesto with a thin layer of olive oil on top before sealing – this helps reduce oxidation. If it smells sour or changes color significantly, it’s best to discard it.

If you want to store it longer, you can freeze it in small portions (like in an ice cube tray) for up to 2–3 months. Just thaw as needed.

The post Beetroot Pesto with Pistachios appeared first on Chef's Pencil.

Whipped Feta Cheese with Greens

Elena-Greta Apostol — Wed, 14 Aug 2024 13:08:09 +0000

If you like feta cheese, you’ll love this creamy version with fresh greens, which is extremely easy to make in just 2-3 minutes.

While it keeps well in the fridge, it’s so delicious that it will likely be gone within the first half hour after you prepare it. It pairs perfectly with fresh vegetables, fried bread, pretzels, or crackers.

Enjoy!

Whipped Feta Cheese with Greens

A delicious appetizer, breakfast or light lunch, this whipped feta dip pairs well with toast, crackers, pretzels or a fresh salad.

Course Appetizer

Cuisine International

Prep Time 5

Total Time 5

Servings servings

Author Elena-Greta Apostol

Ingredients

250 g feta cheese
50 ml cold water
3 tbsp Greek yogurt
2 tbsp olive oil
1 tsp oregano
1-2 green onions
Fresh dill to taste

US Customary – Metric

Instructions

Mix the grated feta cheese, cold water, Greek yogurt, fresh greens and olive oil with a blender.
Pour the feta cream cheese into a bowl or deep dish.
Sprinkle dried oregano on top.
Optionally drizzle with a few drops of olive oil. You can also add chili flakes for a slightly spicy taste.

Notes

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Avocado Hummus with Spinach

Diana Oana — Tue, 16 Jul 2024 12:22:18 +0000

The green spinach and well-ripened avocado give this delicious hummus an intense green color.

And since this hummus includes mashed avocado, why not call it guacahummus? For any hummus and guacamole lover, this dip is delicious, especially when topped with wonderful za’atar.

Za’atar is a spice of Eastern Mediterranean origin and is widely used in Greece, Syria, Turkey, Lebanon, Morocco and Egypt. Za’atar originally meant ‘thyme’ in Arabic, but the blend incorporates various flavors (roasted sesame seeds, dried thyme, dried dill and sumac) in a pungent combination that is as delicious as it is versatile. Add za’atar to olive oil and you get a flavorful oil that’s just right for drizzling over hummus, guacamole and many other sauces and dips.

Enjoy this delicious avocado hummus recipe below!

Avocado Hummus with Spinach

Avocado hummus or guacahummus is the perfect blend for when you can't choose between hummus and guacamole—you get to enjoy both in one dish.

Course Sauce and Dips

Cuisine International

Prep Time 5

Total Time 5

Servings container

Author Diana Oana

Equipment

food processor or blender

Ingredients

400 g chickpeas (1 can) drained
1 ripe avocado
3-4 tbsp olive oil
3-4 tbsp cold water
juice of ½ lemon or to taste
1 handful of fresh spinach
1 clove of garlic
1 tsp ground cumin
1 tsp salt
za’atar to taste
coriander leaves

US Customary – Metric

Instructions

Place all the ingredients, except the water, in a blender or food processor and blend on maximum speed for 1 minute.
Before that, make sure to save a few chickpeas and some pieces of avocado for serving.
Scrape down the sides of the bowl with a silicone spatula, adjust the consistency with water, and continue mixing until smooth.
Transfer the guacahummus to a bowl, top with the rest of the chickpeas and pieces of avocado, drizzle with olive oil, and sprinkle with za'atar and coriander leaves (optional).
Serve with toast, grissini, or tortilla chips!

Notes

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Easy Feta Beetroot Dip

Diana Oana — Mon, 08 Jul 2024 09:35:41 +0000

Colorful, healthy, seasonal – it is a joy to behold! This beet and feta cheese dip is a delicious pink madness spread on a slice of sourdough toast. The result: a nutritious, colorful, and more than appetizing breakfast!

Being salty, the feta cheese perfectly balances the sweet, earthy taste of the beet, making the dip tasty while the vibrant pink color makes it really special.

You can also make this dip with other types of cheese. Mizithra (another Greek cheese), goat cheese, telemea, cotija, or even young white cheddar are good feta cheese substitutes. However, if you’re not using feta, for this particular recipe make sure to use a salty, crumbly cheese if you want to achieve the desired texture and taste.

You can either boil the beets yourself or buy them pre-cooked—both options are equally tasty, though the pre-cooked ones are much more convenient.

This dip makes a great breakfast or brunch if you serve it with toast and poached eggs, or perhaps with nachos or crackers, or go with chopped veggies for a super healthy, low calorie option. Whatever you choose to serve it with, it adds color and flavor to any meal!

Easy Feta Beetroot Dip

A delicious beet that gives color and flavor to every bit or toast, nacho or cracker.

Course Breakfast, Sauce and Dips

Cuisine Greek

Prep Time 12

Cook Time 3

Total Time 15

Servings serving

Author Diana Oana

Ingredients

For the beet dip:

2 small boiled beets cut into quarters
150 g feta cheese
1 clove garlic
1 tbsp full-fat yogurt
1 tsp tzatziki spice can be substituted for a mix of dill and thyme
2 tbsp olive oil
lemon juice to taste

For breakfast:

1 egg
1 slice sourdough bread
arugula
black sesame seeds

US Customary – Metric

Instructions

Place all the ingredients in the bowl of a chopper and mix until you get the desired consistency. If you find it too thick, add a tablespoon of water, but don't make it too runny.
For the poached egg:
Bring water to a boil in a small saucepan, add a tablespoon of apple cider vinegar. Crack the egg into a bowl. When the water starts to boil, stir vigorously with a spoon to form a whirlpool. Add the egg and boil for precisely 3 minutes for a soft runny yolk.
Remove the egg and place on the slice of bread spread with the beet dip and arugula. Sprinkle with black sesame. Cut the egg for a spectacle of runny yolk.
It's fantastically good, so make sure to save the recipe and give it a try sometime.

Notes

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Baba Ganoush

Diana Oana — Thu, 20 Jun 2024 09:29:54 +0000

A delightful Eastern Mediterranean dip, and one of the most popular Middle Eastern dishes, baba ghanoush holds its own without needing to be part of the meze – a selection of appetizers or small dishes served in the Middle East. It is perfect on grilled bruschetta, bread, Lebanese pita or with savory crackers, lavosh or crisp papadums.

Cumin and sweet paprika give this baba ganoush a true oriental burst of flavor. It goes great with fresh tomatoes or a light salad.

Baba Ganoush

Course Breakfast, Snack

Cuisine Arabic

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Author Diana Oana

Ingredients

500 g eggplants (3 large eggplants) roasted and peeled
50-70 g tahini/sesame paste to taste
2 cloves garlic
juice of ½ lemon
1 tsp salt
1-2 tbsp olive oil extra virgin
cumin powder
sweet paprika
fresh parsley

US Customary – Metric

Instructions

Roast the eggplants on each side in a skillet over high heat.
Peel the eggplants and place them in a sieve to cool. Allow excess water to drain.
Add the peeled eggplant, garlic, sesame paste, lemon juice, and salt into the bowl of a blender/Thermomix and blend until you get the desired consistency (for Thermomixer, speed 4 for 10 seconds).
Transfer the salad to a bowl, drizzle with olive oil, cumin powder, paprika and fresh parsley leaves.
Serve with Lebanese pita bread/fresh bread and vegetables.

Notes

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Duxelles: French Mushroom Paste

Giorgos Tsoulis — Tue, 26 Mar 2024 08:47:34 +0000

Duxelles is a traditional French mushroom paste that is perfect for soups, risottos, but can also be enjoyed on toast.

It’s made with minced mushrooms (white, brown or wild porcini for an enhanced flavor) mixed with butter, heavy cream and spices.

Duxelles: French Mushroom Paste

A traditional French mushroom paste that is extremely versatile and goes well with risottos, pasta, many different soups or on toast.

Course Appetizer, Side Dish

Cuisine International

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Author Giorgos Tsoulis

Ingredients

250 gr white mushrooms
1 tbsp butter for sautéing
1 clove garlic chopped
30 ml heavy cream full fat
1 bunch of rosemary leaves only, chopped
salt
pepper

US Customary – Metric

Instructions

Place the mushrooms in a food processor and blend them until they become a paste. Transfer the paste to a bowl and set aside.
Put a large deep-frying pan on medium to low heat, add the butter, garlic, rosemary, and mushroom paste and sauté for 2-3 minutes. Lower the heat and let all the ingredients cook until the mushrooms release all their liquid. Season with salt and pepper and stir at regular intervals.
Add the cream, mix well, remove the pan from the heat. Leave the paste to cool and serve.

Notes

Chef’s tip: This mushroom paste recipe is perfect for soups or risotto.

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Walnut Skordalia (Greek Garlic & Bread Dip)

Giorgos Tsoulis — Wed, 20 Mar 2024 08:10:27 +0000

Skordalia is a traditional Greek dip made from toasted bread, garlic, olive oil, and vinegar. It’s a great accompaniment to fried fish, vegetables, or you can use it as a delicious spread.

Adding walnuts to skordalia gives the dish a nutty flavor and a nice texture. Enjoy this traditional skordalia recipe by Greek celebrity chef Giorgos Tsoulis.

Walnut Skordalia (Greek Garlic & Bread Dip)

A delicious Greek garlic and bread dip with crushed walnuts. A perfect dip for fish, seafood, various types of meat, or a delicious spread.

Course Appetizer

Cuisine Greek

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Author Giorgos Tsoulis

Ingredients

250 gr toasted bread without the crust
10 ml vinegar (or lemon juice)
5 cloves garlic coarsely chopped
150 ml olive oil
70 gr walnuts
water
salt
pepper

US Customary – Metric

Instructions

Place the toasted bread in a large bowl and cover completely with water. Allow it to soak for about 5 minutes.
After soaking, drain the bread thoroughly and transfer to a food processor. Add the garlic, vinegar, walnuts, and season with salt and pepper. Process at high speed, gradually pouring in the olive oil in batches until it becomes a paste.
When ready, serve with some chopped parsley on top.

Notes

Chef’s tip: Removing the inner part, or the germ, from garlic cloves can help reduce the pungent flavor and make the skordalia lighter and easier to digest for some, as the germ can be harsh on the stomach for some people.

Related: Muhammara: Middle Eastern Red Pepper Dip
Related: Tzatziki Recipe
Related: Aioli Recipe
Related: Taramosalata: Greek Fish Roe Dip
Related: Tapenade
Related: Most Popular Greek Foods

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Muhammara: Middle Eastern Red Pepper Dip

Giorgos Tsoulis — Tue, 14 Nov 2023 12:48:26 +0000

The word muhammara means red, blazing flame and this is what you’re getting with this delicious Middle Eastern dip with Syrian origins. Muhammara is made with red peppers, tahini, breadcrumbs, walnuts and crushed chilis, though you can find recipes that also include cumin, coriander seeds, garlic or lemon juice.

In Arabic countries, muhammara is not only a dip, but also enjoyed as a side dish for lamb, chicken or seafood.

Enjoy this delicious muhammara recipe by Chef Giorgos Tsoulis!

Muhammara: Middle Eastern Red Pepper Dip

Course Sauce and Dips

Cuisine Middle Eastern

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Author Giorgos Tsoulis

Ingredients

400 g jar of roasted red peppers (or roast your own red peppers)
150 g walnut crumbs
60 g rusk grated (or breadcrumbs)
60-80 ml olive oil
1 tbsp tahini
2 tbsp pomegranate molasses
½ tsp crushed chili flakes (or Greek bukovo)
salt
pepper

For serving:

nachos
baked pita bread, as for souvlaki
homemade pita bread
sourdough bread
raw vegetables sticks

US Customary – Metric

Instructions

Place all the ingredients in a food processor, season with salt and pepper to taste, and blend well.
Muhammara can be served with nachos, baked pita bread, sourdough bread, raw vegetables sticks or anything else you want.

Enjoy!

Notes

We can replace the molasses with grape molasses and instead of walnuts we can use white almonds.

The post Muhammara: Middle Eastern Red Pepper Dip appeared first on Chef's Pencil.

Taramosalata: Greek Fish Roe Dip

Giorgos Tsoulis — Tue, 07 Nov 2023 15:33:38 +0000

If you’ve been to Greece or have eaten at a Greek restaurant or taverna, you’ve most definitely seen this delicious dish on the menu.

This very appetizing, salty, tangy, thick and creamy fish roe dip is of course a must-have for the fasting season before Greek Easter, since it is everyone’s favorite! But you can enjoy this fish roe dip all year round.

Please find this traditional taramosalata recipe by Greek celebrity Chef Giorgos Tsoulis.

Taramosalata: Greek Fish Roe Dip

Course Sauce and Dips

Cuisine Greek

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Author Giorgos Tsoulis

Ingredients

75 g white fish roe (tarama)
500 ml sunflower oil
200 g stale bread
70 g onion finely chopped
50 ml lemon juice
40 ml water optional

US Customary – Metric

Instructions

Soak the stale bread in some water. Squeeze all the excess water out and transfer to a blender.
Add the fish roe (tarama), onion, and lemon juice.
Blend until all the ingredients are completely incorporated.
While blending, add the sunflower oil in a slow steady stream.
Blend until smooth and creamy and, if necessary, add a little more water to create your preferred consistency.
Serve with freshly baked bread or toasted Greek pita bread, a variety of crunchy vegetables, green or kalamata olives.

Enjoy!

Notes

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Homemade Moroccan Spice Blend

Paul Hegeman — Mon, 07 Aug 2023 12:42:19 +0000

This Moroccan spice mix is perfect for marinating, coating or rubbing.

Although you could just go out and buy premixed spices from your local store, making them yourself will give you a much nicer flavor, and the comfort that you will not be consuming all sorts of preservatives, sugar, and anti-caking agents.

For this homemade Moroccan spice blend recipe I have quoted the ingredients in parts so that you can make as much mix as you like, whether that be a few tablespoons or a couple of kilos.

Enjoy!

Moroccan Spice Blend

Course Spices

Cuisine Moroccan

Prep Time 5

Servings container

Author Paul Hegeman

Ingredients

2 parts dried turmeric powder
2 parts dried coriander powder
2 dried cumin powder
1 part lemon pepper
1 part cinnamon

Instructions

Take all the ingredients and place in a jar or bucket with a tight fitting lid and shake vigorously until evenly combined.
Keep in mind there is no salt in this mix unlike the commercial varieties so when using it be sure to season accordingly.

Notes

The post Homemade Moroccan Spice Blend appeared first on Chef's Pencil.

Nuoc Cham: Vietnamese Dipping Sauce

Thomas Wenger — Mon, 07 Aug 2023 09:11:24 +0000

Nuoc Cham (Nước chấm) is a hot and sweet Vietnamese dipping sauce that’s great for any type of barbecue or grilled fish.

Many recipes for nuoc cham call for the garlic and chili to be crushed in a mortar, but sliced garlic and chili works well too.

The more the chilies are crushed, the hotter the sauce will be. This recipe leaves the bird’s eye chilies whole, no crushing, which spices up the finished dip to a perfect medium to low heat.

The fruity sweet n’ sour dip is great for grilled fish on any barbecue. Enjoy!

Nuoc Cham: Vietnamese Dipping Sauce

Course Sauce and Dips

Cuisine Vietnamese

Prep Time 5

Cook Time 5

Chilling Time 30

Total Time 40

Servings cups

Author Thomas Wenger

Ingredients

50 millilitres Thai fish sauce
130 grams granulated sugar
2 cloves of garlic sliced
15 grams carrot julienne
10 grams spring onions shredded
100 millilitres white distilled vinegar
10 grams red birds chili
1 lime

US Customary – Metric

Instructions

Bring the sugar and vinegar to a boil and ensure all the sugar dissolves completely.
Remove the pan from the heat and add the chili, garlic, lime zest, carrot and fish sauce.
Leave to cool and refrigerate for at least ½ hour.
Add the shredded spring onions and lime juice just before serving.

Notes

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