This is one of those lovely rich colourful recipes, the sort that has me snap-happy to catch all the vibrant greens and dramatic reds. Such a Romantic (and a romantic)!
This is a really creamy dip, full of delicious veg and subtle spices, and it’s wonderful to find something so flavoursome and satisfying that is also basically zero-FODMAP! It’s very zingy from the lemon zest and bright coriander, with a chilli hit (add as much or as little chilli powder as you fancy) so it’s a surprisingly refreshing dip.
It’s got a multitude of applications, too: stir into pasta for a simple, summery dinner. Serve with wedges of pitta bread or a homemade anise flatbread and plenty of fresh veg batons, alongside an avocado dip, cucumber-y raita-style dip, and a tomato salsa for a relaxed starter or appetisers - or just because it’s Saturday and you need something delicious to go with your summery white wine and cheese and biscuits! Top with Tahini for that delicious cloying texture in your mouth, or leave it fresh and just scatter over some toasted seeds and extra herbs.
Ideally use a food processor to blend, but you can probably get away with mashing the roasted veg instead.
Preparation time: about 10 minutes of chopping and blending, 30 minutes soaking
Cooking time: about an hour.
- 1 aubergine
- Rock salt and cracked black pepper
- Handful sprigs fresh thyme
- Glug of garlic oil
- Pinch sumac
- Pinch chilli powder
- Pinch cumin
- 1 red pepper
- 1 courgette
- 2 spring onions (no white bits!)
- 6 cherry tomatoes
- 1 lemon, zest and juice
- Handful of fresh coriander, chopped
- Tahini, optional, to serve
- Sprinkle of sesame seeds to serve
- Preheat the oven to gas 4-5, 190 C, 175 C Fan.
- Cut the aubergine into 1cm slices. Sprinkle with salt and leave for 30 minutes.
- Meanwhile, mix the herbs, spices, seasoning and lemon zest in a roasting dish with the oil, and roughly chop the rest of the vegetables. Mix in with the fragrant oil in the roasting dish.
- After the 30 minutes, rinse the aubergine slices in cold water, dry on kitchen paper and cut into chunks, adding to the roasting dish and mixing well to ensure that everything is evenly coated in the oil and spices.
- Roast until tender and taking on some golden brown colour, 30-60 minutes. It’s not a bad thing if there are some crispy bits!
- Allow to cool slightly. Remove the thyme sprigs and scrape everything else into a food processor. Blitz for a few minutes, scraping down periodically, until very smooth, adding a squeeze of lemon juice and the chopped coriander. Loosen with a few tablespoons of water if necessary. Taste and season.
- Top with sesame seeds and a dollop of tahini and serve with a salad and some flat breads, or smear on toast or oatcakes with cheese.