Lentil dip: Put on the lentils with water and baking soda. Cover and cook until very soft. If the lentils are soaked in cold water four hours beforehand, the cooking time is shortened. Cool in the cooking liquid.
Put the ground sesame seeds and the juice of one lemon in a tall mug form. Add lentils with half of the liquid, whisk finely. Squeeze the garlic and add, gradually add the oil, season heartily.
This lentil dip will keep for a week in the refrigerator with the lid closed. Goes well with crusty baked pita bread and grilled or raw vegetables.
Cucumber dip: rinse cucumber, cut into cubes with peel. Squeeze lime.
Blend with the remaining ingredients in a hand mixer. Tastes great with chicken or chicken thighs and wings from the grill, but also with toasted bread.
Red dip: Chop onion, garlic and parsley. Mix with the remaining ingredients, season heartily. Cover and let stand in the refrigerator for four to six hours, or possibly overnight, so the spices can really develop. Use fresh tomatoes (skinned, seeded, finely diced) if desired. Goes well with costini and cold meats.
Peanut dip: chop shallot finely. Simmer with coconut extract. Add peanut butter, let it melt, season and cool. Serve with costini, sates or other grilled dishes.
Tip: Always use aromatic spices to refine your
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