Five ways to make your own dips using ingredients you may already have

The Sun

5 hours ago

YOU'LL be loaded this summer with the latest food trend.
Nibbles and dips piled with extras are everywhere, from hummus with falafel at Sainsbury's to Marks & Spencer's mascarpone with roas-ted tomatoes and Parmesan.
But you can make your own using ingredients you may already have . . .
HEAPED HUMMUS: Start with an inexpensive pot of basic hummus. Pour it into a bowl and transform it with a tasty topping.
Roast a drained tin of chickpeas with olive oil and salt. Put this on top of the hummus with chopped fresh herbs or crispy onions.
For something cheesy, crumble over Greek-style cheese, chopped olives or cucumber and a sprinkle of smoked paprika — or swap the cheese for cherry tomatoes.
LOADED LEAVES: Sturdy lettuce such as little gem can hold a topping.
Add shredded chicken, grated carrot and sliced cucumber then top with a dollop of mayo or drizzle of sauce. Make sweet satay with peanut butter, sweet chilli sauce and a dash of soy sauce.
For a fishy dish, mix tinned salmon with spring onion, plain yoghurt and a squirt of lemon juice, then add leaves.
TOP YOG: You can give a yoghurt-based dip like Greek tzatziki a lift. Serve in a dish and load with chopped tomatoes, peppers, red onion, cucumber, parsley and pine nuts. Add a swirl of olive oil.
CHIP FOR THE TOP: Loaded crisps are a great way to use up leftovers.
Get a bag of tortilla or pitta chips, tip them on to a baking sheet and pour over some shop-bought salsa.
Add chopped chicken, crispy bacon bits, sliced peppers, tomato chunks or olives.
Finally, add grated cheese and bake until hot and bubbly.
BETTER BANANAS: Fire up your fruit. Split open a banana and top with peanut butter, crumbled biscuits and honey.
Or load the banana with chopped strawberries, blue-berries, nuts and a grating of dark chocolate.
The Batch Lady shares her recipe for sundried tomato hummus
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