Party Dips

Ingredients

• 1 small red onion
• 1 Garlic clove
• 400 g canned black beans (drained weight)
• 2 dates (pitted)
• 2 tbsp Lime juice
• 1 tbsp Sesame oil
• 1 tbsp cocoa powder (strongly defatted)
• 1 tsp cumin
• Salt
• Pepper
• 2 stalks Cilantro
• 2 large beefsteak tomatoes (e.g., Ochsherztomaten)
• 1 small chili pepper
• 1 Garlic clove
• 3 dried tomatoes
• 1 tsp Olive oil
• 1 tsp white wine vinegar
• Salt
• Pepper
• 5 g basil (0.25 bunch)
• 1 Mango
• 1 Garlic clove
• 1 tbsp Lemon Juice
• 1 tsp curry powder
• 1 pinch turmeric
• Salt
• 1 tbsp black sesame seeds
• 200 g Greek yogurt

Instructions

1. 1.

   For the black bean dip, peel and roughly chop onion and garlic. Drain beans, rinse under cold water, and let drain. Chop dates. Cut lime in half and squeeze out the juice. Combine lime juice with onions, garlic, beans, dates, sesame oil, and spices in a tall bowl. Blend to a creamy consistency with an immersion blender, season with salt and pepper, and serve in small bowls. Rinse cilantro, shake dry, and pluck the leaves. Garnish the black bean dip with cilantro leaves.

2. 2.

   For the tomato dip, wash beefsteak tomatoes, halve them, and remove the stem. Cut flesh into pieces. Halve chili, seed it, and cut into pieces as well. Peel garlic. Chop dried tomatoes finely. Combine all prepared ingredients with olive oil and vinegar in a tall bowl, then blend until smooth with an immersion blender. Season with salt and pepper. Wash basil, shake dry, finely chop, and mix into the tomato dip.

3. 3.

   For the mango‑curry dip, peel mango, remove the flesh from the pit, and dice into small cubes. Puree the mango cubes finely. Peel garlic and either finely mince or press through a garlic press. Mix mango puree with yogurt, lemon juice, curry powder, and turmeric. Season with salt. Sprinkle black sesame seeds over the mango‑curry dip before serving.