Mixed dips (v)

1. Taramosalata (v)

• 100g fish roe (usually cod or carp)
• 150g stale white bread (crusts removed, soaked and squeezed)
• 100ml olive oil
• 1 small onion (finely grated or minced)
• 2 tablespoons lemon juice
• 50ml water (as needed for consistency)

2. Hummus (v)(vg)

• 1 can (400g) chickpeas (drained and rinsed)
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic (minced)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon ground cumin (optional)
• Water as needed for consistency

3. Tzatziki (v)

• 250g Greek yogurt
• ½ cucumber (grated and drained)
• 1 clove garlic (minced)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice or vinegar
• 1 teaspoon fresh dill (chopped)
• Salt and black pepper to taste

4. Tirokafteri (v)

• 200g feta cheese (crumbled)
• 2 tablespoons Greek yogurt (optional, for creaminess)
• 1–2 tablespoons olive oil
• 1 small chili pepper (finely chopped)
• 1 clove garlic (minced, optional)
• 1 tablespoon lemon juice or red wine vinegar
• ½ teaspoon dried oregano (optional)