Fussels Fine Foods and The Devilled Egg Cookery School have teamed up to create these simple and delicious party dips….
Muhammara Dip and Aubergine Walnut and Parsley Dip
SERVES 2
Muhammara is a hot pepper dip originally from Aleppo, Syria, a great addition to your mezze favourites.
100g almonds
3 large roasted red peppers
1 tbsp pomegranate molasses
1 tsp light tahini
Salt and pepper to taste
3 tbsp chilli oil
- Roast the red peppers for 15-20 mins and then skin them. Alternatively, buy jarred roasted red peppers and skin them if needed.
- Blend together all the ingredients and enjoy.
Aubergine Walnut & Parsley Dip
SERVES 2
2 tbsp garlic oil
2 aubergines
Juice from half a lime
1 tbsp light tahini
30g roughly chopped walnuts
3 tbsp roughly chopped parsley leaves
- Wrap the aubergines in foil and bake at 160C/gas 3 for 2 hours until soft.
- Once cooled, remove and chop the flesh from the aubergine finely.
- Roughly chop the walnuts and parsley.
- Combine the aubergine, walnuts and parsley with the rest of the ingredients. Season to taste.
Broadbean & Mint and Beetroot Hummus
This is a lovely alternative to the traditional hummus we all know and love. With its vivid colour and comforting cumin and smoky flavour, this will be a hit with everyone.
SERVES 2
400g tin chickpeas, drained
Juice from 1 small lemon.
4 tbsp dark tahini.
100g cooked beetroot.
1 tsp garlic rapeseed oil
60ml boiling water
1 tsp ground cumin.
Salt to taste.
40-70ml smoked rapeseed oil
Toppings (optional)
Pine nuts, diced beetroot, radishes, dill
To Serve
Fresh feta cheese, crumbled.
Water biscuits or crusty bread.
- In a blender, add all the main ingredients apart from the smoked oil and process.
- Now drizzle in enough smoked oil until the mixture is blended smooth in texture.
- Spoon into a bowl, add the toppings and drizzle with a little more smoked oil.
- Serve with crumbled feta cheese and water biscuits or crusty bread.
Broad Bean and Mint Dip
Smooth refreshing mint dip, don’t be scared to add a variety of fresh herbs and veggies.
SERVES 2
400g tin chickpeas, drained.
Juice from 1 small lemon.
4 tbsp dark tahini.
100g of cooked broad beans.
1 tsp of garlic rapeseed oil
60ml boiling water.
Leaves from 3 sprigs of mint
Salt to taste.
40-70ml rapeseed oil
Topping
Pine nuts, mint, dill or whatever you fancy.
To Serve
Water biscuits or crusty bread.
- In a blender, add all the main ingredients apart from the rapeseed oil and process.
- Now drizzle in enough rapeseed oil until the mixture is blended smooth in texture.
- Spoon into a bowl, add the toppings and drizzle with a little more rapeseed oil.
- Serve with water biscuits or crusty bread.