• 2 bulbs garlic
  • 6 tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 tbsp. lemon juice
  • 3 tbsp. tahini
  • 2 tbsp. chopped fresh parsley
  • Salt and pepper
  • Fresh vegetables crudités
  • French bread or warmed pitta bread


1. Separate the bulbs of garlic into individual cloves. Place them on a baking tray and roast in a preheated oven, 200ºC/400ºF/Gas Mark 6, for about 8-10 minutes. Set them aside to cool for a few minutes.
2. When they are cool enough to handle, peel the garlic cloves and then chop then finely.
3. Heat the olive oil in saucepan or frying pan and add the garlic and onion. Fry over a low heat, stirring occasionally, for 8-10 minutes, until softened. Remove the pan from the heat.
4. Mix the lemon juice, tahini and parsley. Season to taste with salt and pepper. Transfer the dip to a small heatproof bowl.
5. Serve with fresh vegetable crudités or with chunks of French bread or warm pitta breads.

One of the popular dips is the garlic dip which can be taken with a piece of bread or crackers like most of the other dips.