5 easy-to-make aperitif dips sauces


To finally stop buying industrial sauces, already prepared.

Summer is coming and the smell of aperitifs with friends is already being felt. Whether crisp or vegetable sweets a little more flavor, dip sauces have been on the rise in recent years. If you are also one of the hummus or guacamole lovers, now is the time to stop buying and do it yourself. In addition to saving money, cooking your own sauce allows you to pay attention to what you put in it, and thus eat healthier. To be served in a bowl like a dip sauce, or enjoyed in a glass, these sauces will add flavor to your aperitif. Whether you have an electric chopper, a kitchen robot or a simple blender, here are 5 recipes made for you.

1 – Guacamole

Cut a red onion and jalapeno pepper separately into slices. Cut two large tomatoes into small cubes. Mix the meat with 6 avocados, then add the juice of a lime, onion and chilli. After mixing again, add the diced tomatoes. Season as you like. You can serve your homemade guacamole with thick corn chips so you can easily dip them into them.

Read also – 5 ideas for a (almost) calorie-free aperitif

2 – Tomatin

It’s easy for this recipe. Mix 100 grams of sun-dried tomatoes, 1 tablespoon olive oil, 70 grams of almonds, fresh basil, garlic, espelette pepper. All you have to do is cut out pieces of bread and spread the tomatins on the toast.

3 – Aubergine caviar

Halve two eggplants and place on a baking sheet, plant. Re-drill the meat and sprinkle lightly with olive oil. Bake in the oven at 170 degrees for 25 minutes. Once cooked, scrape your meat with a spoon. Mix the eggplant with 2 cloves of garlic, 1 tablespoon lemon juice and 1 tablespoon of mint leaves. Then add 5 tablespoons olive oil. Divide your preparation into different verins. Serve very fresh.

4 – Hummus

Mix a box of cooked chickpeas, 1 teaspoon umeboshi paste, 1 teaspoon of sesame oil and a small clove of garlic. Add a few chiseled chisels. If your hummus is too thick, you can add a little chickpea juice. Then add a pinch of pepper, cumin, cayenne pepper and herb salt. Mix well, and your hummus is ready to be served.

5 – Gazpacho

This cold soup from Andalusia is not a sauce per se, but it will surely delight your guests at the time of the aperitif. Mix 9 tomatoes, a green pepper, a red pepper, 3/4 of a cucumber, an onion, a clove of garlic and a slice of bread crumbs. Cut a green pepper and the rest of the cucumber into small cubes and mix with soup. Season with 4 tablespoons of olive oil and 2 tablespoons of sherry vinegar. You can add chilli if you wish. Divide the gazpacho into vermin. Serve very fresh.