Starting with dried chickpeas elevates Yotam Ottolenghi’s homemade hummus recipe, which is rich in tahini, punchy with garlic, and brightened by lemon juice.
The dish you might know as baba ghanoush is actually a flexible formula for flavorful dip. Chef Reem Assil shares tips on how to mutabbal whatever vegetables you've got around.
Inspired by chili crab, an aromatic and spicy Singaporean braise, this crab dip gets a little sweetness from tomato paste and dynamic flavor from shallots, garlic, and ginger.
