WHETHER you are preparing a large meal with several courses, or simply looking for a snack with a difference to have with drinks or as a starter, a freshly made dip is right at home.

In particular, dips from Middle Eastern and Mediterranean countries seem to have it right, with a fantastic mix of flavour and texture which, if you're not careful, can turn a snack into a really filling meal, especially when breads are used.

This trio of Moroccan-influenced dips makes a great meal starter for a group and is perfect for a party.

Each dip is easy to make and will, or course, stand alone if you are looking for a tasty after-work snack to keep in the fridge.

They all keep well in the fridge for 3-4 days.

    PUMPKIN RAISIN DIP
  • 1 1/2 cups cooked pumpkin, mashed
  • 1 cup peanut butter
  • 1/2 cup chopped roasted peanuts
  • 1/2 cup chopped raisins
  • 2 tbspns honey
  • 1/2 tspn ground cinnamon
  • Extra peanuts for garnish

Combine the pumpkin, peanut butter, peanuts, raisins, honey, and cinnamon with a wooden spoon until well-mixed. Cover and refrigerate for several hours, stirring from time to time. Bring to room temperature before serving. Just before serving, sprinkle extra chopped peanuts over the top of the dip. Serve with crusty bread.

Makes about 3 cups.

    PEA AND MINT DIP
  • 500g frozen peas
  • 1 large bunch mint, finely chopped
  • 2 tbspns olive oil
  • 2 tbspns cumin
  • 1 tspn ground ginger
  • Juice of 1 lime or lemon
  • Salt and freshly ground black pepper to taste

Cook the peas as per packet instructions. Drain. Transfer to a bowl and mash roughly to bruise the pea skins. Add the remaining ingredients and stir. Cover and let stand in the refrigerator for several hours, stirring from time to time. Bring to room temperature before serving. Serve with crusty bread. Makes 3 cups.

    LENTIL AND TOMATO DIP
  • 400g tinned lentils, drained and rinsed
  • 400g tin Italian peeled tomatoes, drained and finely chopped
  • 3 Italian (Roma) tomatoes, finely diced
  • 1 bunch coriander, finely chopped
  • 2 tbspns olive oil
  • 1 tbspns cumin
  • 2 tbspns smoked paprika
  • 2 tbspns malt vinegar
  • Salt and freshly ground black pepper to taste

In a large bowl, combine all the ingredients. Cover and let stand in the refrigerator for several hours, stirring from time to time. Drain off any excess liquid released while the flavours have been blending.

Bring to room temperature before serving. Serve with crusty bread. Makes 3 cups.