VARIATION
Quick and easy aïoli
Nothing beats the real thing, but you can make a good quick aïoli using high-quality bought mayonnaise with crushed garlic mixed into it. Start with 1 crushed clove of garlic and add more to taste.
Light aïoli
If you want to serve aïoli but hesitate on account of all the calories it contains, you might like to use half mayonnaise and half natural yoghurt; or add some garlic to the ricotta mayonnaise and use that instead of full-fat mayonnaise.
Avocado and cream cheese dip v
While classic guacamole contains only avocado, tomatoes, coriander and chilli, this dip has a base of cream cheese – medium or low fat, whichever you choose – and a hint of garlic, Tabasco, lemon juice and wine vinegar. Both dips are delectable. Use vegan cream cheese if you prefer.
SERVES 4–6
250g (9oz) cream cheese
1 garlic clove, crushed
salt and freshly ground black pepper
Tabasco sauce
2 large, ripe avocados
1 tbsp lemon juice
dash of red wine vinegar
sprinkling of paprika, to garnish
tortilla chips or melba toast, to serve
Mix together the cream cheese, garlic, some salt, pepper and a few drops of Tabasco.
Just before serving, peel and mash the avocados with the lemon juice. Mix with the ricotta. Check the seasoning, adding a dash of wine vinegar.
Spoon the dip onto a plate and sprinkle with paprika to give a nice touch of scarlet against the pale green. Serve with tortilla chips or crisp melba toast.
Baba ganoush v
In this Middle Eastern dip the intense, subtle flavour of the aubergine blends with the rich, earthy taste of the tahini (sesame cream) and the texture is substantial without being heavy. I love it, especially the smoky version, see opposite. It looks beautiful in a shallow bowl, its pale surface swirled with golden-green olive oil. Serve with warm pitta bread, thin crisp flatbread and colourful raw vegetables and olives.
SERVES 4
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
