The autumn brings with it game season. It’s time to hunker down, gather around the TV, crack open some beers and back your team. No matter what time the game starts, (nor what game it actually is) snacks are a very important part of the day. While crisps and nuts are perfectly acceptable, dips can be a lot more exciting – that is if you put down the tuna can! The Middle East is a great source of inspiration when it comes to dips, so take a bit of time and prepare these game snacks that pack a punch.

Hummus (chick pea dip)Vida October 2017

Makes 4 servings

Ingredients

  • 1 tin chick peas
  • 1 ½ tbsp tahini paste
  • 1 tsp chilli flakes
  • ½ lemon, juice only
  • 2 tsp cumin
  • 2 cloves garlic
  • Olive oil
  • Salt and pepper

Method

  1. Put all ingredients in food processor except the oil.
  2. Blitz and add oil until you achieve the right consistency.
  3. Serve with carrot sticks or any other vegetables.

Muhammara (Roasted Pepper Dip)Vida October 2017

Ingredients

  • 50g walnuts
  • 3 red bell peppers
  • 1 clove garlic
  • 1 tsp dried chilli
  • ½ lemon, juice only
  • Salt
  • Parsley
  • 3 tbsp pomegranate molasses
  • Olive oil
  • Pita bread, to serve

Method

  1. Roast the walnuts in the oven for 10 mins making sure they don’t burn.
  2. Put a little olive oil on the peppers and roast them in the oven until the skin starts to blacken, approx. 30 mins.
  3. Place the peppers – including the black skin – and the garlic a food processor  with the chilli and lemon juice.
  4. Season with salt and pepper and blitz.
  5. Add the parsley and pomegranate molasses.
  6. Add the nuts and pulse leaving a bit of a bite to the nut.
  7. Place in a serving dish and top with olive oil.
  8. Serve with toasted pita bread.

Baba Ganoush (Aubergine Dip)Vida October 2017

Ingredients

  • 1 aubergine
  • Olive oil
  • 1 clove garlic, finely chopped
  • 1 tbsp tahini
  • ½ tsp cumin seeds
  • 1 tsp ras el hanout
  • 1 chilli
  • 4 tbsp natural yoghurt
  • ½ lemon, juice only
  • Handful mint
  • Handful parsley
  • Olive oil

Method

  1. Preheat the oven to 225°C.
  2. Make some holes in the aubergine and drizzle with olive oil.
  3. Place on a baking tray and cook in a hot oven for 30 – 45 mins.
  4. Allow to cool and remove the top of the aubergine.
  5. Slice in half and remove the meat from the skin, leaving a few small bits of skin.
  6. Chop the meat roughly.
  7. Add the remaining ingredients, season with salt and pepper and mix well.
  8. Place the baba ganoush in a serving dish and top with some more olive oil.
  9. Heat the pita bread in the oven and serve warm with baba ganoush.

Laban bi Khyar (Yoghurt Dip)Vida October 2017

Ingredients

  • 1 cucumber
  • Salt
  • 1½ cups Greek yogurt
  • 1 garlic clove (or more to taste)
  • 2 tbsp chopped mint
  • 2 tbsp extra virgin olive oil

Method

  1. Peel and coarsely grate the cucumber.
  2. Add the fresh, chopped mint.
  3. Mince the garlic.
  4. Add Greek yoghurt.
  5. Season with salt.
  6. Mix in ingredients adding olive oil at the end.
  7. Serve with warm pita bread.

 

© 2017 – VIDA Magazine – Rachel Zammit Cutajar 

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