Go on, branch out. From salsas and guacamole to taramasalata and baba ganoush, there is no need to stop at the simple, reliable chickpea
If you want hummus, by all means make some, or better yet, buy some – it’s better from the shop. But if you’re looking to branch out a little, there are thousands of other dips out there, suitable for the dunking of raw or roasted vegetables, flatbreads, tortilla chips, a pointy leaf or almost any other foodstuff sturdy enough to serve as a makeshift spoon.
Some of the dips below may also qualify as sauces, dressings or marinades. We will not detain ourselves over definitions – if it can be consumed as a dip, it counts. Yotam Ottolenghi’s spinach with strained yoghurt and chilli butter illustrates the possibility for confusion – it’s probably best described as an accompaniment when served warm, and a dip at room temperature. Likewise his avocado and broad bean concoction could more precisely be considered a spread, but this largely depends on the presence or absence of a knife at the table.
Continue reading...from Lifestyle | The Guardian https://ift.tt/2WlzxRn