Recipes, Reviews, Uncategorized

4 Savoury Dips that aren’t Hummus

After being asked to create recipes for Filippo Berio, hummus sprang to mind, but some people just don’t like it! Plus it’s a little faff to make properly at home, deshelling chickpeas is a long process… Anyhow, here are four dips that aren’t hummus. Although there are 5 flavours in this range the 5th one is the formaggio crostini, or cheese essentially, I wasn’t a big fan of them, but my parents found these were great just on their own, good croutons to put crumbled across salad especially! Enjoy xx

1- Paired with the Lightly Sea Salted flavour, this citrus and nut dip is pretty simple to make!

You will need:

  • 1 bag of Filippo Berio Sea Salt Crostini
  • 50g cashews
  • 35g pecans
  • 1 tsp chilli flakes
  • Pinch of salt
  • 1/2 Sweet potato
  • The juice of 1 lime (zest of 1/2 the lime)
  • 1 tbsp of olive oil


  1. Place the nuts in a suitable container and pour on boiling water to cover.
  2. Dice the sweet potato into small cubes, then steam till soft (mine took about 10 minutes in the microwave steamer and similar in the steamer on the hob).
  3. In a blender, pour in the softened nuts, reserving their water incase they won’t blend. Pulse until a kind of ‘cream’ is formed, adding the water if you need.
  4. Once soft, remove the sweetpotato and add to the nut ‘cream’, making sure there are no lumps, stir in the rest of the ingredients.
  5. Scoop in to a bowl and place in the fridge till ready to serve with your choice of dipper.

2 – Matched up with my favourite flavour, Sun Dried Tomato, this cool cooling rita-style dip is perfect.


  • 200g plain youghurt (I used plain soya but greek would also work)
  • Zest and juice of 1 lemon
  • 1/2 cucumber
  • Handful of fresh mint
  • 1 tsp Sumac
  • 1 tbsp olive oil


  1. Dice the cucumber into small pieces, leaving the skin on if you like. Chop the mint as fine as possible and add both to a serving bowl.
  2. Add in the rest of the ingredients and stir well.
  3. Leave in the fridge until ready to serve.

3- To go with the Rosemary & Sea Salt Crostini, I have created a rosemary corn crush, a bright yellow dip of yumminess.

  • 1 cup sweetcorn (tinned or frozen)
  • 1 tsp paprika
  • 1 tsp turmeric
  • 2 tbsp olive oil
  • 2 tsp lime juice
  • Pinch of salt
  • 1/2 tsp chilli flakes
  • 1 tbsp plain yoghurt
  1. Heat the oven to 180. Place the sweetcorn (if you use frozen defrost it first) on a baking tray, cover with a tbsp of the olive oil, the paprika and turmeric. Cook till the corns are golden.
  2. Once well cooked, leave to cool.
  3. When cooled, place in a strong processor with the rest of the ingredients. If it doesn’t smooth out add a little more yoghurt.
  4. Scoop into a bowl and leave in the fridge till ready to serve.

4 – And finally, to go with the Fennel and Garlic flavour, I chose an orange tasting dip as the flavours here really complimented each other.


  • 1 can of cooked lentils
  • Juice of 1 large orange and the zest of half
  • Pinch of salt
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 2 tbsp sunflower seeds (optional)


  1. Mash or blend the lentils to a smooth puree with the garlic, salt and oil.
  2. Add in the orange juice and zest and check for seasoning.

Thank you for reading this post, if you give any of these a try let me know what you think in the comments down below or over on Instagram, Facebook or Twitter @courgettiblogetti

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