Oumph 3 Way Dips

Dips three ways! The perfect pairing for Oumphs Vegan Drum recipes!

Done in 15 minutes

Dish by Tom Jackson

Ingredients

For the Garlic and Chive Dip

1bulb garlic, roasted

3 tbsp vegan sour cream

2 tbsp olive oil

1 bunch chives

For the Spicy Korean Chilli Sauce

2 tbsp gochujang

1 tbsp golden syrup

1 tbsp sesame oil

2 tbsp rice vinegar

2clove of garlic, chopped

For the Green Goddess dip

2avocado

10g basil

10gparsley

2 tbsp lemon juice

2 tbsp tahini

1/2 bunchspring onions

to tastesalt and pepper

These 3 way dips are so simple and quick to make! Using fresh and delicious ingredients to create the ultimate pairing with Oumph's Vegan Drums!

Method

Start by roasting your garlic, slice the head off one bulb of garlic and place into foil. Drizzle with olive oil and season with salt and pepper then wrap the foil around the garlic and place in a preheated oven at 180 degrees for 30 mins. Once the garlic has completely softened, squeeze into your blender then add your vegan sour cream followed by olive oil and salt and pepper. Blend until smooth. Pour the dip into a bowl and add your chives, mix until completely combined and serve!

In a bowl add all your ingredients, whisk until completely combined. Serve in a small bowl or drizzle over your Oumph drumsticks

To a blender, add your avocado, herbs, lemon juice, tahini, spring onions, and salt and pepper. Blend until completely smooth. Place into a bowl and serve!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.