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Three picnic dips
Serves 6-8 Starters and mains
For the baba ganoush
- 2 medium aubergines
- 1tbsp tahini
- juice 1 large lemon
- 1 garlic clove, crushed
- large pinch ground cumin
- 1tbsp chopped mint
- light drizzle extra virgin olive oil
For the spiced roasted carrot dip
- 300g carrots, peeled and sliced into 2cm rounds
- 1 onion, sliced
- 2 garlic cloves, halved
- 1tsp cumin seeds
- 1tsp pul biber chilli flakes or 1⁄4tsp crushed chillies
- 1⁄2tsp ground coriander
- 2tbsp extra virgin olive oil
- 3tbsp Greek yoghurt
- 2tbsp finely chopped coriander
For the yoghurt, cucumber and walnut dip
- 100g small cucumbers
- 30g walnut halves
- 300g Greek yoghurt
- 1 small garlic clove, crushed
- 1tbsp finely chopped tarragon
- 1⁄4tsp dried mint
- 1⁄2tsp dried dill
- light drizzle extra virginolive oil
Method
Make the baba ganoush. If you have a gas hob, stove or barbecue, you can cook the whole aubergines directly over a high flame, turning them occasionally, until their skin is charred and crumbling and the flesh is soft and floppy. Cook for 15–30 minutes, depending on the size, then set aside until cool enough to handle. Alternatively, cook under the grill or on a barbecue grill, turning frequently. Slice the aubergines in half, scoop the flesh into a sieve and leave to drain for 15 minutes, discarding the charred skin.
Transfer the flesh to a bowl and mash, then stir in the remaining ingredients, reserving a little of the lemon juice. Season with salt and black pepper, taste, and add the remaining lemon juice if needed. Store in an airtight portable container in the fridge for up to 3 days.
For the spiced roasted carrot dip, preheat the oven to 200C/180C F/Gas 6. Put the carrots, onion and garlic in a small roasting tin. Season with salt and stir in the spices and olive oil. Cover the roasting tin with foil, scrunching the sides to seal. Cook in the oven for 35–40 minutes or until the carrots are very soft, then transfer to a blender with the yoghurt and coriander and blitz until smooth. Add salt to taste, then transfer the dip to an airtight portable container and keep in the fridge for up to 3 days.
For the yoghurt, cucumber and walnut dip, roughly peel the small cucumbers, leaving some of the peel on. Roughly chop. (If using a large cucumber rather than small ones, halve it, scoop out the seeds and discard them before chopping.) Put the cucumbers in a sieve and season with salt, then set aside to drain for 10 minutes. Meanwhile, put the walnuts in a frying pan set over a low heat and toast for 3-4 minutes, shaking the pan regularly, until they start to char and smell nutty. Remove from the heat and leave to cool, then roughly chop and set aside.
Tip the seasoned cucumber into a bowl and stir in the yoghurt, garlic and herbs. Add salt and pepper to taste, then transfer to an airtight portable container and keep in the fridge for up to 1 day. Just before leaving for your picnic, stir in the walnuts and a drizzle of olive oil.
This recipe featured in the July 2022 issue of Food and Travel. To subscribe, click here.
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