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04/12/2025
Every get-together, whether a movie night or a gossip session, needs a spread of dips. While the usual hummus and salsa dips exist, how about something new? After all, across snack scenes in F.R.I.E.N.D.S., The Office, to HIMYM and even K-dramas, dips are what keep that big bag of nachos and chips from running out too soon. So, for your next party, keep these remixed dips in mind. Your guests (and taste buds) will thank you!
Who said hummus and guacamole belong only to the Mediterranean or Mexican tables reserved for international nights? Take the same exotic dips and fuse them with Indian flavours like rajma, baingan bharta and more and woo over the snootiest desi diehard dip fan, with these fantastic makeovers. Whether it’s for a snack platter, party bites, or your solo binge-watch session, these fusion dips are ready to steal the show. This article takes some beloved global dips and gives them a full Bollywood makeover, with Indian spices, chutneys, and classic street-food flavours.
This might remind you of the Middle Eastern baba ganoush, but this one’s a little different. It has smoky flavours that are made in the same style as baingan bharta, with flame-roasted eggplant meeting hummus‑style creaminess. The typical bharta uses roasted eggplant mashed with tomatoes, onions, garlic, ginger, spices and coriander for a deep, charred flavour. Using the same recipe, this dip goes a little further and blends the mash with something creamy (like tahini or yoghurt, plus lemon juice) to give it the smooth, scoopable texture of hummus.
This concept takes the beloved guacamole made with creamy mashed avocados, with toppings and spices inspired by Indian chaat – fresh tomato, onion, chopped coriander or mint, green chillies, lemon, chaat masala, roasted cumin, tamarind or mint chutney, and crunchy bits like sev or chopped namkeen. Use this as a topping for Mexican toastadas, papdi chaat, or even a filling for wraps and tacos. You can also use it as a dip for dry bread, nachos and tortilla chips. If you want to preserve the purity, turn it into a chaat and add street-style bhutta or corn kernels or bits of them shaved off the cob.
Roasted or cooked carrots and fresh ginger are blended to a silky texture to form this dip. It merges the rooty-sweet carrot flavour with the sharp and herbal taste of ginger. Many recipes add oil (olive or sesame), a bit of acid (vinegar or lemon), and seasoning to round out the flavours. You could also make it sweet by adding apple cider vinegar, honey and lime juice. Based on what you add and how thin or thick it is, it works well with raw veggies, flatbreads, or as a dressing for salads.
This chutney recipe goes down the same route as the beloved South Indian coconut chutney, with beetroot dyeing the coconut chutney pink. Grated or cooked beetroot and fresh (or desiccated) coconut are blended along with chillies, tamarind (or lime), salt, and sometimes lentils (urad or chana dal) to make this chutney thicker. When tempered with mustard seeds, curry leaves or chillies, the result is a sweet‑earthy, creamy yet rich chutney. Without the tempering, you can use it as a sandwich spread or for wraps. Otherwise, it pairs well with dosa, idli, rice, or can double as a dip for breads or chips.
What’s amazing about avocado is its fresh and ‘clean’ taste that brings out the stronger flavours, of say amla, making it taste buttery. For this dip, thanks to its green hue, you can make it spicier with green chillies, mint and coriander. Along with these, it includes lemon juice, a little jaggery, red chilli powder, garam masala or black pepper. You get a dip that is a bit sour (amla), creamy (avocado), spicy (from the chilli and spices), with herbal notes (mint and coriander), and a sweet aftertaste (from jaggery). This makes it a complex, layered dip that works well as a toast spread, a dip for chips, or a condiment.
You’ve got the usual hummus made with soft chickpeas. But being a legume-centric dish, trying another legume for hummus, like rajma, is not a bad idea. Make sure to soak and soften the rajmas beforehand before making this dip. With the kidney beans, add garlic, lemon juice, some tahini or sesame paste, olive oil, and salt, and blend it all into a creamy paste. You get a dip that has a deep, earthy bean‑flavour with a smoother texture and richer colour. Kidney beans don’t just bring a heartier body and deeper flavour than chickpeas, but also provide more protein and fibre.
Coconut has a nutty flavour already. Following a South-Indian style recipe, you can use nuts like cashews and even almonds to make this one. Make sure you roast the cashews, if using them, or toast the almonds, if using those. Use freshly grated coconut, yoghurt and salt along with the nuts–all blended into a smooth paste. Then comes the ghee-based tempering with dry red chillies, mustard seeds, curry leaves and a pinch of asafetida. The final dip goes with the usual idlis and dosa, and even parathas.
When global dips meet desi flavours, snack time becomes a full-on flavour fest. Creamy, spicy, tangy, and sweet collide in every scoop. Whether you’re dunking, spreading, or scooping, these fusion dips prove one thing – dip happens, and it’s absolutely delicious. Your taste buds just scored a blockbuster hit!
