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Redefining In-Flight Catering

National Chips and Dip Day

Mexican nacho chips and salsa dip in bowl on wooden background

Which came first, the chip or the dip? A few days ago, we discussed the potato chip, which was invented in 1853. In the Middle East, hummus has been recorded in history for centuries and I believe this might be the first dip. Dips really took off in the 1950s, when guests would serve it as finger food for parties.

Today, there are varieties of dips and chips that can be used to keep your guests’ hunger in place. Going back to what I think might be the first dip “hummus.”

“Hummus bi tahini” is a great dip and really easy to make. Hummus comes from the Arabic word meaning “chickpea.” It is made by mashing cooked chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. I know today we can go to any store and by it, but what fun is that? Explore making true hummus without all the additives in it and seasoning with ingredients you like such as chopped olives.

Making your own hummus can also save you money, on average it would cost you about $2.50 to make 1.5 cups of hummus compared to paying about $3.00 USD per cup of hummus. Make it fresh and save money!

Questions?

If you have any questions about this article or flight crew culinary training, contact me at jdetloff@airculinaire.com. For questions about in-flight catering, contact weborders@airculinaire.com.

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