This month, we’re aiming for simple, and there is nothing simpler than a dip. Even the word is simple. Dip. Top 5 favourite words, not going to lie.
Could you just buy a pot of premade sour cream and chive dip from the shop, rip off the lid, and serve it without any other unnecessary nonsense? Of course you could, I do too, but sometimes there’s something about a homemade dip that just has a little more oomph to it.
A dip is the culinary equivalent of fluffing your pillows, lighting some candles, or shoving random household objects into the cupboard under the stairs before a guest comes over – it’s has the allure of effort, commitment, and domesticity, without any of the stress.
This is how I see it; making an extravagant main course, delicious though it is, can sometimes be a hassle when you’re busy. I get it. But, if you just transfer that labour and attention into something else, something simpler, but equally as important – like a quick homemade but fancily topped dip you can serve with some crisps and drinks – it means you can cut more corners with the main course or even dessert, and not feel like you’ve shortcut anybody on the experience.
So, this is exactly the kind of thing I like to bring out when I need to tie people over until the main meal. It’s scarcely any harder to pull together than a hummus, although I didn’t have the nerve to really call this a hummus, really, given the amount of left turns I took with the ingredient list.
It packs such a punch and topped with the dukkah, that rubbly nutty Egyptian condiment, every bite is an intense, silky, sweet, and sharp wall of moreish flavour.
Leftover tips? If you find yourself with any spare dukkah, it’s fantastic thrown on top of some eggs, or avocado on toast, or even sprinkled on oven chips or over a tray of roast carrots and parsnips.
And yes, I have absolutely made extra dukkah to put into in a jar, lick my finger, and just poke into the jar and snack on it while stood up in the kitchen alone. No shame here.
Makes enough for 8 – 10 people
For the dukkah
50g hazelnuts
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon sesame seeds
1 teaspoon paprika
¼ teaspoon chilli powder
For the dip
1 x 400g can chickpeas (drained)
200g roast red peppers (drained from a jar)
1 tablespoon oil from the jar of roast red peppers
1 lime
1 thumb sized piece of ginger (peeled)
1 tablespoon tomato puree
1 clove of garlic
1 tablespoon natural yogurt
- For the dukkah, add the nuts, seeds, and spices in the ingredient list to a dry frying pan, and on a medium heat, push them about the pan until they start to release a beautiful fragrance. Keep stirring them around the pan for just 5 or 6 minutes until the nuts are toasted but not coloured.
- Tip this nutty spicy mix into a food processor, add a little salt and pepper, and blitz to a crumbly dust. Tip into a bowl and keep to one side for later.
- For the dip, we’re using the food processor again so don’t bother to clean it out.
- Add the drained chickpeas to the food processor along with the roast red peppers.
- Spoon in a tablespoon of the oil from the jar of red peppers followed by the zest and juice of the lime, and some salt and pepper.
- Roughly chop the ginger and add to the bowl of the food processor along with the tomato puree, clove of garlic and the yogurt.
- Hit the motor and blitz everything to a creamy dip, scraping down the sides now and then until everything is combined.
- Taste for seasoning and then serve in bowls topped with a generous sprinkling of the dukkah.
MIKEY AND THE KITCHEN. 