Quick dipping!

Herbed Yoghurt Dip

Having a range of dip recipes up your sleeve for drop-in guests or a planned event is a good thing to have! I like to have a variety of textures and flavours so have collated a few recipes that are tasty and easy to make. I have used the herbed yoghurt dip with my Yoghurt Flatbread – a perfect combo!

The hommous recipe is one I have had floating around forever so I’m not sure where it comes from. The herbed yoghurt dip recipe is from www.taste.com.au

The best thing is, you don’t really need a Thermomix at all for these recipes!

Herbed Yoghurt Dip

  • Servings: 10-12
  • Difficulty: easy
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  • 1 clove garlic
  • Finely grated rind of 1 lemon
  • 110g herbs (I used dill, parsley and mint. You could also use a mix of others such as chives, coriander, basil)
  • 200g Greek-style plain yoghurt


  1. Add garlic to bowl and chop, 3 secs/ speed 6. Scrape down sides
  2. Add herbs and chop 3 secs/ speed 6. scrape down sides and repeat if necessary.
  3. Add lemon rind and yoghurt to bowl
  4. Mix together, backwards, speed 2 for about 20 seconds. Add an extra 10 seconds if needed.
  5. Put in a bowl and garnish with a sprig of dill or parsley. Serve with seed crackers.

And now for the amazing hommous (or hummus) recipe…

Classic Hommous

  • Servings: 10-12
  • Difficulty: easy
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  • 1 can of chickpeas, drained (approximately 400g. I used 2 tetra packs which equalled to about 420g)
  • 2 cloves garlic
  • 20g tahini paste
  • 20g olive oil
  • juice of one large lemon or 2 small lemons
  • 1 teaspoon of cumin (ground)


  1. Add garlic to bowl and chop 3 seconds/speed 6. Scrape down sides.
  2. Add remaining ingredients to bowl and blitz for 10 seconds, speed 6. Scrape down sides. Repeat. At this point, you will need to decide how you like your hommous. Personally, I like it smooth and not too thick, so blend for a little longer after adding some warm water, about 10g.
  3. Put in a bowl, sprinkle with paprika or extra cumin. Serve with seed crackers and other dips on a platter.

I hope these get you through the festive season!


Herbed Yoghurt Dip, served with shredded chicken, salad and yoghurt flatbread

Sweet potato soup – delicious and healthy

The cold and wintery weather here is definitely time for soup! Sweet potato (although not at part of the potato family apparently!) is a tasty option when having a meatless meal and by roasting the ingredients first, you get a lovely rich and sweet flavour. There are lots of different roast sweet potato soup recipes out there, but this is a simple and quick option that can be modified easily.

Roast sweet potato soup. So easy!

Believe it or not, I don’t use my Thermomix for everything, but this recipe does use it to blend everything up at the end. If you (very sadly!) don’t have a Thermomix, then a food processor or stick blender will also work.

I served this lovely soup with a dollop of Herbed Greek Yoghurt Dip, and on the side,  crispbread and a selection of cheeses and meats.

You could easily make adaptations by using coconut cream, adding curry powder instead of paprika, or adding a touch of chilli. Other vegetables could be added, such as carrot and potato, but watch the size and cooking time as vegetables like carrot take longer to roast. It made about 3 and a half generous serves. Adding a little more sweet potato or other vegetables, or some more liquid would make 4-5 serves.

Roast Sweet Potato Soup

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 1 large sweet potato (500-700 grams), chopped into cubes
  • 2 brown onions, peeled and quartered
  • 5-8 cloves garlic
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • salt and pepper to taste (I use about 1 teaspoon of each)
  • 350-500 grams water (boiled)
  • 1 teaspoon stock powder
  • 40 grams cream


Pre-heat oven to 180 degrees Celsius

In a large bowl, toss sweet potato, onion, garlic, oil, paprika and salt and pepper.

Put on a tray lined with baking paper and into the oven for approximately 30 mins.

Remove from oven, put sweet potato and onion in the Thermomix bowl. Squeeze garlic out of the skin into the bowl – make sure it is cool first.

Add minimum amount of water, cream and stock. Blend for 30 secs on speed 6. Check consistency – if it is too thick, add more water and repeat blending again until you achieve your desired consistency.

Serve with a dollop of Greek yoghurt or a herbed Greek yoghurt dip


*Just on a side note, the bowl the soup is served in is vintage Arabia from about the 1930s. Nice!