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2 aubergines (about 450g (1lb))
2–3 tbsp extra-virgin olive oil
2 heaped tbsp tahini
2 tbsp lemon juice
1 large garlic clove, crushed
salt and freshly ground black pepper
TO GARNISH
extra olive oil, to swirl
a scattering of toasted sesame seeds
a little chopped flat-leaf parsley
Halve the aubergines, removing the stems. Rub them lightly with a little of the olive oil and place on a baking sheet.
Bake at 200°C (400°F), gas mark 6 for about 25 minutes or until they can be pierced easily with the point of a sharp knife. Cool.
Chop the aubergine flesh as finely as you can, then mix it with all the other ingredients. Alternatively, blend the aubergine, remaining oil, the tahini, lemon juice and garlic together until fairly smooth. Season with salt and pepper, then chill in the fridge.
To serve, spoon the baba ganoush onto a plate or shallow dish, swirl some olive oil over the top and sprinkle with sesame seeds and chopped parsley.
VARIATION
Smoky baba ganoush v
Prick the aubergines in several places, then place under a very hot grill, or on an oven rack placed on top of a gas hob, and char all over until black on the outside and soft inside. This takes about 25–30 minutes (remember to open the kitchen windows!). Cool slightly then scrape off the skin and discard. Blend the aubergine flesh to a pale cream with 2 tablespoons of olive oil, the tahini, lemon juice and garlic, a seasoning with salt and pepper to taste. Chill in the fridge until required, then serve garnished as described.
Baba ganoush with cumin and pine nuts v
For a spicier version add a large pinch – or more, to taste – of ground cumin to the mixture, either the smoked or unsmoked version, and scatter with some toasted pine nuts along with the chopped parsley.
Baba ganoush with pomegranate v
Make as described, either smoked or unsmoked, and scatter the top with some fresh pomegrate seeds (you won’t need the whole pomegranate) and the chopped parsley.
Aubergine and yoghurt dip
For this rather different, light and creamy version, instead of the tahini and lemon juice, mix the aubergines with 150ml (5fl oz) thick Greek yoghurt and stir in a small bunch of fresh chopped herbs (chives, mint, coriander or dill). You can make this lighter by using low-fat yoghurt or you can increase the richness by adding soured cream.
Butter bean dip with sesame toast v
This is a creamy dip with a tangy flavour. If you use canned beans it’s very quick to make, so it’s a great standby. The dip is excellent served with hot crunchy sesame toast, which is very easy to make.
SERVES 4
125g (4oz) dried butter beans, soaked and cooked until tender or 400g can
1 small garlic clove, crushed (optional)
2 tbsp olive oil
2–3 tsp lemon juice or wine vinegar
salt and freshly ground black pepper
Tabasco sauce
lemon wedges, to garnish
FOR THE SESAME TOASTS
6 slices wholemeal bread
a little butter or vegan spread
a small handful of sesame seeds
Drain the butter beans, reserving the liquid. Purée the beans in a food processor or blender, adding enough of the reserved liquid to make a thick creamy purée; or mash them with a fork and beat in the liquid.
Stir in the garlic (if using), oil and enough lemon juice or wine vinegar to sharpen the mixture. Season well with salt and pepper and add a few drops of Tabasco. Chill the mixture in the fridge.
Just before you want to serve the dip, make the sesame toasts. Preheat the oven to 200°C (400°F), gas mark 6. Cut the crusts off the bread and roll each slice with a rolling pin to flatten it a bit.
Spread the bread with butter or vegan spread and sprinkle a good layer of sesame seeds on top, pressing them in with a knife. Cut the bread into fingers and place on a baking sheet. Bake for 10–15 minutes or until crisp and golden brown.
Meanwhile, spoon the dip on to small plates or into individual ramekin dishes and garnish each with a wedge of lemon. Serve with the hot sesame toasts.
VARIATION
Butter bean and black olive dip v
Make exactly as in the main recipe, but add 12 black olives, finely chopped, to the finished mixture or add them to the beans before blending.
Butter bean and black olive dip with hardboiled eggs
For this variation, cut four hardboiled eggs into wedges and arrange on six small plates. Spoon the bean and black olive dip on top and sprinkle with a little paprika. Garnish each plate with a few sprigs of watercress and a wedge of lemon.
Cannellini bean, black olive, sun-dried tomato and basil dip v
The flavours of the Mediterranean are in this simple dip, which is quick to whiz up from a can of beans. It’s great served with pieces of raw vegetables or crisps for dipping, spooned on top of some lettuce as a starter, or spread on crackers, pitta bread or crostini.
SERVES 4–6
1 small garlic clove, crushed
400g can cannellini beans, drained and rinsed
juice of lemon
3–4 sun-dried tomatoes, drained if in oil, or soaked in hot water for 30 minutes if dry
8 black olives, pitted
salt and freshly ground black pepper
1–2 sprigs of basil
Put the garlic, beans, lemon juice, tomatoes and olives into a food processor and whiz to a thick purée. Alternatively, put them into a deep container and use an electric hand blender. Season to taste with salt and pepper, pour into a serving bowl and then tear the basil leaves over the top.
Serve with crisp pitta strips and a chunky salad of Little Gem hearts, firm tomatoes and batons of cucumber.
Cream cheese and soured cream dip
An American friend gave me this recipe, which she serves on Thanksgiving Day as a first course. Like the aïoli (#ulink_ae5a813b-f12f-599d-82bf-d61f50306093), it’s superb with a colourful selection of crisp fresh vegetables for dipping into the creamy mixture.
SERVES 6
FOR THE DIP
225g (8oz) low-fat fromage frais or quark
275ml (10fl oz) soured cream
1 garlic clove, crushed
2 tbsp finely chopped fresh chives
salt and freshly ground black pepper
FOR THE CRUDITÉS
A selection of about 5 different vegetables of contrasting colours, like those described for the aïoli on page 41.
Put the fromage frais or quark into a bowl, beat lightly with a fork, then stir in the soured cream, garlic and chives and mix to a smooth consistency.
Season with salt and pepper. Spoon the dip into a serving dish and chill in the fridge until required.
Arrange the colourful vegetables around the dip and serve.
Feta cheese and herb spread
This spread looks attractive in the centre of a serving dish and surrounded by shiny black olives, whole red radishes, crunchy green spring onions and quartered tomatoes.
SERVES 4
200 (7oz) feta cheese
125g (4oz) unsalted butter, softened
1 tbsp chopped fresh chives
1 tbsp chopped fresh dill
1 tbsp chopped fresh flat-leaf parsley
a pinch each of paprika and caraway seeds
Drain the feta cheese of any liquid from the packet, and blot with kitchen paper, then mash.
Put the butter into a bowl and beat with a spoon until creamy, then gradually beat in the mashed feta and the herbs and spices.
Chill the spread in the fridge, then serve it as suggested above or use it as a sandwich filling or a topping for savoury biscuits.
Field bean pâté v
This wonderful coarse-textured pâté has a delicious earthy flavour. It’s very economical and good served with fingers of hot wholemeal toast and a tomato salad (#litres_trial_promo). You do need a food processor or good blender to chop the beans.
SERVES 4
225g (8oz) dried field beans, soaked (#litres_trial_promo) and cooked
2 garlic cloves, chopped
a bunch of flat-leaf parsley
4 tsp red wine vinegar
2 tbsp extra-virgin olive oil
salt and freshly ground black pepper
Drain the beans, reserving the cooking liquid. Put the beans, garlic, parsley, vinegar and oil into a food processor or blender and blend thoroughly to break down the skins and make a coarse-textured purée.
Add a little of the bean cooking liquid if necessary to make a consistency like thick whipped cream.
Add salt and pepper to taste, then spoon the mixture into a shallow bowl or pâté dish.
Guacamole v
This is an authentic guacamole, just avocados, tomatos, coriander leaves, chilli and seasoning, and I love it. It’s great for entertaining; you can prepare the tomatoes, coriander and chillies in advance then mash in the avocados at the last minute to preserve their colour. The quantity of chilli is up to you – start with a little piece and gradually add more until it’s hot enough for you.
SERVES 4
