These three dips from the clinic archive share a few pantry ingredients and leave plenty of room to adjust the texture to your taste. Serve them with vegetable sticks, bread or crackers, or put a spoonful alongside lunch.
Hummus
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 garlic cloves, peeled
- Juice of ½ lemon
- 1½ tablespoons tahini
- Olive oil, added a little at a time
- Salt and black pepper, to taste
- ½ teaspoon paprika
Method
- Put the chickpeas, garlic, lemon juice, tahini and paprika in a food processor.
- Add a little olive oil and blend for 1–2 minutes. Add a splash of water or more oil if needed to loosen the mixture.
- Taste, season and adjust the lemon or tahini to your liking. Spoon into a bowl and finish with a little paprika.
Roasted eggplant dip
Ingredients
- 2 eggplants
- 2 garlic cloves, peeled
- A small handful of parsley
- 2 tablespoons tahini
- Ground cumin, to taste
- Olive oil, as needed
- Salt and black pepper, to taste
- Juice of ½–1 lemon
Method
- Heat the oven to 200°C. Cut the eggplants in half and place in a roasting dish.
- Roast for about 45 minutes, or until the flesh is soft. Allow to cool enough to handle, then scoop out the flesh and discard the skins.
- Blend the flesh with the garlic, parsley, tahini, a little cumin and juice of ½ lemon. Add a little olive oil to reach the texture you like.
- Taste before adding more lemon or seasoning. Finish with chopped parsley.
Avocado dip
Ingredients
- 1 avocado
- Juice of ½ lemon
- A pinch of chilli flakes
- A small handful of coriander, optional
- Salt and black pepper, to taste
- Diced red onion, optional, to serve
Method
- Scoop the avocado into a food processor. Add the lemon juice, chilli and optional coriander.
- Pulse briefly for a chunky dip, or blend a little longer for a smoother texture. Season and add red onion if using.
At the table
The hummus and eggplant dips contain sesame from tahini. Check the ingredients in any bread or crackers you serve, and ask guests about their needs. These recipes have not been assessed for a particular allergy or school food policy.
Keep prepared dips refrigerated and put out small portions when entertaining. Perishable food needs to stay cold; use an insulated bag with ice packs when taking it out. Healthdirect — Food safety.
For another meal idea, try lentil bolognese. Questions about food restrictions and skin belong in an individual discussion; our eczema guide explains that pathway.
The initial naturopathy consultation includes dietary and lifestyle review. Melbourne Wellness — Services.
Discuss suitability at a consultation.
Sources
Read 15 October 2026. Clinical sources support the adjacent general information; clinic links verify the advertised appointment menu.
- Healthdirect — Food safety — Australian public-health guidance; accessed 2026-10-15.
- Melbourne Wellness — Services — current clinic facts; accessed 2026-10-15.
