As authentic as the Mediterranean Sea is wet, our perfectly blended taramosalata gives you a few clues straight up. The first is its name – with that O (instead of A) harking back to a traditional way of doing things. The second is the wonderfully pink colour. Lastly, we use a unique blend of quality sunflower oil and extra virgin olive oil to create an incomparable light, smooth texture. Dairy free and gluten free, this spreadable standard has a saltier, zestier taste – but once you taste it, you won’t go back!
Recipe Idea
Taramosalata Tater Salad (pictured)
Serves 8-10 as a side
- 24 chat potatoes, boiled, thickly sliced
- 1 cup baby peas, blanched and refreshed
- 6 boiled eggs, quartered
- 2 spring onions, finely sliced
- 90g Pilpel Taramosalata
- 2 tbsp whole egg mayonnaise
- 2 tbsp sour cream
- 1 tbsp milk
- 1 tbsp lemon juice
- Freshly cracked black pepper
Arrange potato slices, peas, eggs and spring onions on a large platter.
Whisk together Pilpel Taramosalata, mayo, sour cream, milk and lemon juice. Season with pepper then drizzle generously over the potato salad. Serve immediately.
If this heavenly dollop had gone to school, its report card would have read, “Makes friends easily.” Because no food can resist the awesomeness of Australia’s finest chickpeas paired with smooth & creamy tahini. Hummous might have been around for 10,000 years, but Pilpel’s creation brings it firmly into the present. With as many ways to use it as there are to spell it, this classic receives a solid A+ and excellent attendance on your plate.
Inspirations
- Hummous holds no grudges, has no enemies. Spread it on anything that’s not bolted down! Breads, crackers, fruits, vegetables, salads, burgers…
- Go dippy for a bowl of it with a drizzle of extra virgin olive oil and toasted pine nuts.
- Team up with chicken or lamb next time you’re in the mood for a BBQ.
- When it comes to the vegetables, don’t hold back – try it with raw, baked or grilled – it’s all good!
Sweet, smooth, and oh-so-creamy, Pilpel Corn Relish is a savoury blend of corn, cream cheese, and spices infused with our house-made relish.
Enjoy this rich, refreshing, and utterly addictive Corn Relish dip and say hello to Pilpel’s creamy side.
Sweet. Smooth. Irresistibly Creamy. Pilpel Corn Relish delivers a slightly spiced cream cheese blend of house-made relish, sweet corn, fresh cream, and spices, creating a dip that’s rich, refreshing, and utterly addictive.
Pilpel French Onion dip combines sweet, caramelised onions and fresh, tangy sour cream with garlic, thyme, and spices to create a smooth, savoury twist on an iconic dip.
Perfect for chips, crackers and veggies.
Say hello to Pilpel’s creamy side.
Pilpel Olive Salsa Hummous features our signature creamy hummous, generously topped with a savory blend of green olives, roasted red capsicum, garlic, and chili.
A delicious medley and punchy blend of salty, briny flavours with a hint of heat and sweetness.
If this heavenly dollop had gone to school, its report card would have read, “Makes friends easily.” Because no food can resist the awesomeness of Australia’s finest chickpeas paired with smooth & creamy tahini. Hummous might have been around for 10,000 years, but Pilpel’s creation brings it firmly into the present. With as many ways to use it as there are to spell it, this classic receives a solid A+ and excellent attendance on your plate.
Serving Suggestions
- Hummous holds no grudges, has no enemies. Spread it on anything that’s not bolted down! Breads, crackers, fruits, vegetables, salads, burgers…
- Go dippy for a bowl of it with a drizzle of extra virgin olive oil and toasted pine nuts.
- Team up with chicken or lamb next time you’re in the mood for a BBQ.
- When it comes to the vegetables, don’t hold back – try it with raw, baked or grilled – it’s all good!
Vampires are all in vogue right now, and we think even they would struggle to keep their fangs off this tasty number. Where others lack bite, our killer dip delivers a distinctive yet delicate flavour, driving a wooden stake of yumminess through any unsuspecting dish. What else can we say? – it’s the simplicity and purity of it that eclipses the competition. Truly a taste to die for!
Inspirations
- Meatballs + toothpicks + garlic dip = empty appetizer platter!
- The perfect smear campaign for toasted pita bread, Turkish bread, or pizza.
- Sink your teeth into garlic coated prawns, fish or BBQ meat.
- Fold through mashed potatoes for a surprising twist.
- Give seafood pasta a wake up call.
Recipe Idea
Slow Cooked Lamb Shoulder (pictured)
Feeds 6-8
You will need to begin this recipe the day before
- 2kg lamb shoulder, bone in
- 1 x 200g Pilpel Garlic Dip, plus extra, to serve
- 1 cup basil pesto
- 6 sprigs thyme, leaves picked
- 6 cloves garlic, crushed
- 6 anchovy fillets, finely chopped (optional)
- Finely grated zest of 1 lemon
- Juice 1/2 lemon
- ¼ preserved lemon, peel only, very finely chopped
- Salt and pepper
Combine all ingredients, except lamb, in a bowl. Mix well. Spread all over lamb then place into a non-reactive container and refrigerate overnight (min 8 hours) to marinate.
Preheat oven to 220ºC (200ºC fan). Place lamb on a baking rack on top of a baking tray. Roast, uncovered for 30 mins. Drop heat to 120ºC (100ºC fan), cover lamb with foil and roast for a further 7 hours. Remove foil, roast, uncovered for 30 mins.
Serve with extra Pilpel Garlic Dip, as part of a banquet.
Creamy, rich hummous meets bold North African flavour in this irresistible combination. We’ve taken our classic Pilpel Hummous and topped it with a generous and vibrant dollop of spicy harissa, adding a smoky heat and tangy depth to every bite.
You can mix it all in to create a spicy red hummous or add it bit by bit while dipping in with your favourite chips, crackers, or veggies.
Pilpel Harissa Hummous It’s an adventurous twist to a classic favourite.
If this heavenly dollop had gone to school, its report card would have read, “Makes friends easily.” Because no food can resist the awesomeness of Australia’s finest chickpeas paired with smooth & creamy tahini. Hummous might have been around for 10,000 years, but Pilpel’s creation brings it firmly into the present. With as many ways to use it as there are to spell it, this classic receives a solid A+ and excellent attendance on your plate.
Serving Suggestions
- Hummous holds no grudges, has no enemies. Spread it on anything that’s not bolted down! Breads, crackers, fruits, vegetables, salads, burgers…
- Go dippy for a bowl of it with a drizzle of extra virgin olive oil and toasted pine nuts.
- Team up with chicken or lamb next time you’re in the mood for a BBQ.
- When it comes to the vegetables, don’t hold back – try it with raw, baked or grilled – it’s all good!
When asking “which came first, the chick or the egg?” surely they were talking about chickpeas and eggplants. And yet when it comes to our supersonic blend of two absolute legends of flavour, the answer is still just as elusive – it really is a dead-heat of deliciousness. Char grilled eggplant getting cozy with the freshest, locally sourced chickpeas, and folded through the smoothest tahini in the business – does it really matter which came first?
Inspirations
- Everything hummous can do, this can do too, just more eggplanty!
- Sensational with toasted pita bread/Turkish bread for a moreish snack.
- Unbelievably good on baked white fish.
- Generously combine with your favourite salad or mix through vegetables to give a creamy flavoursome punch!
Recipe Idea
Lamb Skewers with Eggplant Hummous (pictured)
Makes 6 large skewers
- 1kg lamb rump, diced into 3cm cubes
- 2 tsp ground cumin1 tsp ground sumac
- ½ tsp ground cinnamon
- 3 tbsp olive oil
- 1 tbsp pomegranate molasses
- ¼ cup mint leaves, finely chopped
- 2 cloves garlic, finely chopped
- Salt and pepper
- To serve – Pilpel Eggplant Hummous
Combine spices, oil, pomegranate molasses, mint and garlic in a non-reactive bowl. Season generously with salt and pepper then add diced lamb and mix well to coat. Cover and refrigerate for at least 2 hours to marinate.
Thread meat onto 6 skewers. Preheat BBQ or chargrill pan to high and cook skewers for 8-10 mins, turning every 2 mins to ensure they are evenly cooked. Allow to rest 4 mins before serving with Pilpel Eggplant Hummous.
