Last Friday I made and prepared a Trio of dips with a hand made rustic turkish bread for my food tech folio. The dips weren’t to complex and the bread recipe was easy to follow. 

I did however make the mistake of thinking that the 400g can of chick peas did not include the liquid. So if you try this recipe, ensure you weigh the chick peas instead of following the weight on the can. 

This recipe makes about a cup and a half of each dip. And two small loaves of turkish bread.

Turkish bread recipe: 

• 250g plain flour, sifted
• 1/2 tsp (7g/1 sachet) dried yeast
• 1/2 tsp sugar
• 1/2 tsp salt
• 190ml (1 1/2 cups) warm water
• Olive oil, to grease
• 1 tsp sesame seeds
• 1/2 tsp poppy seeds
• 1/2 egg yolk
• 1/2 tbs olive oil

Method:

1. Combine flour, yeast, sugar and salt in a bowl. Make a well in the centre, then add water. Use a wooden spoon to stir until combined, then use hands to bring the dough together in the bowl.
2. Turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in the bowl and lightly coat with oil. Cover with a damp tea towel. Set aside in a warm, draught-free place for 1-1 1/2 hours or until the dough has doubled in size.
3. Place a baking tray on the middle shelf of the oven. Preheat oven to 230°C. Turn dough onto a lightly floured surface and cut in half. Flatten slightly with hands. Place each half on separate pieces of floured, non-stick baking paper. Cover with a damp tea towel and set aside in a warm, draught-free place for 15 minutes.
4. With floured hands, stretch each piece of dough into an 18 x 40cm rectangle. Leave on non-stick baking paper. Cover with a damp tea towel and set aside in a warm, draught-free place for 10 minutes. Combine sesame and nigella seeds.
5. Whisk egg yolk and oil in a bowl. Brush the top of each pide with egg mixture. Use floured fingers to make indentations on top and sprinkle with seeds. Remove tray from oven and slide 1 pide onto tray. Cook for 8-10 minutes or until golden. Cool on a wire rack. Repeat with second pide.

https://www.taste.com.au/recipes/12772/turkish+pied

Roast Pumpkin dip recipe:

• 500g Kent pumpkin, peeled, seeded, cut into 3cm pieces
• Olive oil spray
• 400g can chickpeas, rinsed, drained
• 1 garlic clove, crushed
• 1 tbs ground cumin
• 2 tbs fresh lemon juice
• 80ml (1/3 cup) olive oil
• Chopped fresh continental parsley, to serve

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Method:Notes

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the prepared tray. Spray with oil and season with salt and pepper. Bake for 30-35 minutes or until tender. Set aside for 20 minutes to cool.
2.  
3. Process the pumpkin, chickpeas, garlic and cumin in a food processor until almost smooth. Add the lemon juice and process until well combined.
4.  
5. With the motor running, add the oil in a thin steady stream until smooth. Transfer the pumpkin dip to a serving bowl. Sprinkle with parsley and serve with crackers.

https://www.taste.com.au/recipes/26025/roasted+pumpkin+cumin+hummus

Hummus dip recipe:

• 400g canned chickpeas, drained, rinsed
• 1 garlic cloves, crushed
• 80ml olive oil
• 1/2 tbs tahini paste*
• 1/3 tsp ground cumin
• Juice of 1/2 lemon
•  

Method:

1. Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. Add 1/4 cup (60ml) of water and process again until quite smooth.
2. Place hummus in a bowl.

https://www.taste.com.au/recipes/5103/hummus

Tzatziki dip recipe: 

• 3/4 cups Greek Yogurt
• 1 tbls lemon juice
• 2 tbls cucumber, minced and juices squeezed out as much as possible
• 1 tsp cumin
• 1 clove garlic, grated
• Salt and pepper, to taste

Method:

1. Combine all the tzatziki sauce ingredients into a bowl. Stir to combine and place in fridge until ready to serve.

https://www.amateurkitchen.tv/Greek_Chicken_Tataziki.html