Dip into it

Dodge your usual go-to dip recipes and try some of the Served team’s favourites. Turn fresh summer vegetables into spicy salsa, guacamole and other dips that are perfect for summer get togethers. All the recipes given will serve 6 to 8 people.

Smoky eggplant dip

10 + 20 minutes roasting

Ingredients

2 eggplants
Juice from one lemon
2 tbsps. Tahini
3 or 4 tbsps. Full fat Greek yoghurt
Black sesame seeds

Method

Pierce the eggplants with a fork, slice lengthwise and roast in a hot oven or over a naked flame for around twenty minutes until skin has blackened. Once cool, peel back the skin and scoop out the flesh into a bowl. Mash with a fork adding the tahini and yoghurt. Add the lemon juice, mix and swirl a teaspoon of sesame seeds through it. Serve with hot pitta wedges.
PRO TIP. Look out for black tahini, made from black sesame seeds, which will give this dip a super deep, dark purple-y hue.

Sweet Pea Dip

Prep time 10 mins + 30 mins chilling time

Ingredients

4 cups shelled peas
Sea salt
2 cups fresh sheep’s milk ricotta cheese
Zest of 1 lemon
1 cup grated Parmesan cheese
1/4 cup fresh mint leaves
Freshly ground black pepper
1/4 cup extra-virgin olive oil

Method

Add the peas to a well salted, large pot of boiling water. Boil the peas for about 30 seconds. Remove the peas and put into a bowl of ice.
To a food processor, add the ricotta, lemon zest, Parmesan, mint and drained peas. Pulse just until the mixture comes together, leaving pieces of peas. Spoon the mixture into a serving bowl, add fresh pepper and drizzle with extra-virgin olive oil. Serve the pea dip with grilled bread.

Hummus

Prep time 20 mins

Ingredients

2 x 400g cans of chickpeas (reserve the liquid from can and a few chickpeas for decoration)
4 tsp tahini
2 garlic cloves, crushed
1 tsp crushed sea salt
6 tbsp quality extra virgin olive oil (plus extra for drizzling)
3½ tbsp freshly squeezed lemon juice
Optional toppings
Paprika
Coriander or parsley leaves
Zaatar

Method

Rinse the chickpeas in cold water and put in food processor. Add the tahini, crushed garlic, salt, lemon juice and a few tablespoons of the reserved liquid. While the food processor is on, slowly pour in the oil while it runs.
Once the mixture is combined and smooth, place in a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with your choice of toppings.

Roasted tomato salsa

Prep time 35 mins

Ingredients

4 local tomatoes, quartered
2 small yellow onions, cut into wedges
6 garlic cloves, peeled
2 – 3 chilli peppers depending on heat desired
1/4 cup vegetable oil
2 tsp. salt
1 tsp. cumin
1/4 cup chopped coriander
1 tbsp fresh lime juice, from one lime, plus more if needed

Method

Preheat the grill and wrap a shelf in baking paper. Place the tomatoes, onions, garlic, whole chilli peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Grill for around ten minutes until the veg is slightly charred.
Transfer the vegetables and juices to a food processor. Add the salt and cumin and pulse until just slightly chunky. Add the coriander and fresh lime juice, and pulse. Taste and adjust the seasoning with salt and more lime juice if necessary. Be sure to add enough salt and lime to bring out all the flavours. Transfer to bowl and serve warm, at room temperature or slightly chilled. Serve with toasted baguette, tortillas or pitta chips.

Guacamole

Prep time 35 mins

Ingredients

1–3 fresh green chillies, depending on heat desired finely chopped
2 spring onions, thinly sliced
Handful of fresh coriander, roughly chopped
3 ripe avocados (Hass, the brown ones, tend to be the creamiest)
1 ripe medium tomato, cut into 3mm dice
Juice of 1 lime
Sea salt

Method

Place a teaspoon each of the chilli, onion and coriander into a pestle and mortar, along with a pinch of salt, and grind to a paste.
Peel the avocados and remove the stone. Cut then mash into a chunky paste with a fork or use a food processor for a creamier, smoother blend, leaving some pieces intact.
Stir the chilli paste into the avocado, add the tomatoes and the rest of the onions, chilli and coriander. Add lime juice and salt to taste. Serve immediately, or cover the surface with cling film and refrigerate.
Served with fresh tortilla chips or baked pitta wedges