Step 1

Sweetpotato dip

Boil the sweetpotato in water for 15 minutes or until tender, how long they take will depend on the size of the cubes. Drain very well and keep aside.

Step 2

Pour olive oil in a frying pan on medium heat then add the chopped onion, curry powder and garlic.

Step 3

Cook in the frying pan for 5 minutes.

Step 4

Put the cooked onion, sweetpotato cubes, salt and butter in a blender then blend until smooth. Pour the dip in a ramekin then sprinkle with coriander.

Step 5

Aubergine dip

Pour olive oil in a frying pan on medium heat then add the garlic, cumin powder, onion powder and chilli powder.

Step 6

Cook for 5 minutes, then add the aubergine and cook for another 10 minutes.

Step 7

Put the cooked aubergine, salt and butter in a blender then blend until smooth.

Step 8

Pour the dip in a ramekin then serve warm.

Step 9

Whipped feta

In the bowl of a large food processor fitted with a blade, combine the feta, lemon juice and garlic powder.

Step 10

Blend the ingredients together, and while the food processor is running, drizzle olive oil through the top opening until the feta is whipped to a smooth mixture.

Step 11

Transfer the whipped feta to a ramekin then add the lime zest and chilli flakes on top.

Step 12

Serve the dips with sourdough toasts or flat bread.