Whether you're looking for the perfect party food, or craving something tasty to snack on, these quick tortilla chip dips are sure to be a hit!
I'm always down for munching tortilla chips on their own, but trust me when I say they're even better when paired with delicious homemade tortilla dips.
Simply because I love you SO much, I've made not 1 but 3 easy and quick tortillas chip dips that are sure to impress your guests at your next party or happy hour!
Beetroot Hummus
Making this Beetroot hummus couldn't be any easier.
All you have to do is throw in a food processor cooked beetroot, chickpeas, tahini, lemon juice, garlic, olive oil and spices, and simply blend all ingredients until smooth and creamy.
Serve it along with your tortilla chips for a highly nutritious snack that's naturally gluten-free.
Kale and Basil Pesto Dip
Moving on, I've also created a fool-proof Kale & Basil Pesto that goes super well with tortilla chips.
For this quick and easy pesto, all you need is fresh baby kale (you can also substitute with fresh spinach leaves, fresh basil, lemon zest, pine nuts, garlic, parmesan cheese and olive oil.
Put all the ingredients in a food processor and blend until creamy and smooth - Easy-peasy, right?
Peri Peri Sauce
Last but not least, if you like all things spicy, you'll completely fall in love with this homemade peri peri sauce.
Fiercely spicy and rich, this dip is just the perfect match for tortilla chips
For the sauce, simply put all the ingredients in a food processor and blend until creamy but still a bit chunky.
Then, reduce the sauce by gently simmering over medium heat for a few minutes. Allow to cool for a bit and you're all good to go.
DID YOU MAKE THESE RECIPES?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Beetroot and Mint Hummus
Ingredients
- 200 gr steamed or roasted beetroot peeled
- 80 gr cooked chickpeas
- 1 tbsp tahini
- 1 garlic clove
- zest and juice of ½ lemon
- 1 tbsp Extra virgin olive oil
- 1 tsp of za'atar spice mix optional
- 1 tbsp fresh mint leaves finely chopped
- salt and freshly cracked black pepper
- 1 tbsp fresh chopped mint & black sesame seeds for garnish
Instructions
- In a food processor, place beetroots, chickpeas, tahini, garlic, juice & zest of ½ lemon, and olive oil.
- Blend until you reach a creamy and smooth consistency.
- Add in salt and pepper to taste, za'atar spice mix if using, and freshly chopped mint. Mix through with a spoon, and serve with extra mint and black sesame seeds on top.
- Store in an airtight container in the fridge for up to 2 days.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Basil and Kale Pesto
Ingredients
- 100 gr/2oz baby kale leaves or spinach leaves
- 50 gr fresh basil leaves
- 50 gr toasted pine nuts
- 3 tbsp Parmesan cheese grated
- zest of 1 lemon
- 3 tbsp Extra virgin olive oil
- 1 garlic clove
- salt and freshly cracked black pepper
Instructions
- Fold all the ingredients and ⅓ of the olive oil into a food processor, and blitz to a thick paste.
- With the motor running on low speed, slowly add the remaining oil through the feed tube.
- Season with salt and pepper to taste, and serve.
- Store in an airtight container in the fridge for up to 2 days.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is a great trio of dips!