20 minutes
5 5 1 1 votes


Have you tried dipping your KRISPROLLS? Time to start! Here are some scrumptious dipping sauces.



  • 1 yellow onion
  • 1-2 red chillies, stems and seeds removed, chopped
  • 1 tablespoon butter
  • chopped tomatoes, about 500 g
  • 2 tablespoons tomato paste
  • 1 tablespoon honey
  • 1 teaspoon salt
  • Fresh coriander or parsley


Aioli with yoghurt

  • 2 dl Greek yoghurt
  • 3 cloves of garlic, crushed
  • 1 teaspoon French mustard
  • 1 tablespoon olive oil
  • 2 pinches of salt
  • 1 pinch black pepper



  • 2 ripe avocados
  • 1/2 red onion, chopped
  • 1-2 chillies, stems and seeds removed, chopped
  • 2 tablespoons coriander leaves, finely chopped
  • 1 tablespoon of fresh lime or lemon juice
  • 1/2 teaspoon coarse salt
  • A pinch of freshly grated black pepper



  • 1 tin of cooked chickpeas (400 g)
  • 3 tablespoons virgin olive oil
  • 2 crushed garlic cloves
  • 2 tablespoons tahini (sesame paste, optional)
  • 1 teaspoon cumin
  • juice of 1 lemon



Peel and finely chop the onion and chillies. Fry the onion and chillies in butter in a saucepan for 2-3 minutes. Add the crushed tomatoes, tomato paste, honey and salt. Simmer for 10 minutes. Shred the coriander. Stir it into the tomato mixture and cool.


Aioli et yaourt

Mix yoghurt with garlic, mustard, oil, salt and pepper.



Cut avocados in half. Remove seed. Scoop out avocado from peel and place in a mixing bowl.

Using a fork, mash the avocado. Add the chopped onion, coriander, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.



Drain the chickpeas in a colander and rinse them under cold water. Drain. Mix the peas with olive oil. Mix in garlic, cumin and tahini. Season with lemon juice, a little at a time. Spread the hummus on a platter, drizzle with a little extra olive oil and serve.