Tue, 23 July 2024
The Middle Eastern dip is bold and robust in terms of flavour. It pairs excellently with lamb as it does with bread or roast vegetables.
It is based on roast red peppers, walnuts, chilli, garlic and extra virgin olive oil. It is like a cousin to a Spanish Romesco sauce which is one of my best-kept little secrets. This muhammara dip works as a dip, a spread or even a marinade. I love the addition of cottage cheese, not only does it add a harmonious balance of creaminess in flavour and texture but it also packs a protein punch too, helping to keep us fuller for longer.
This is my high-protein version of a Muhammara
Ingredients
2 jars roast red peppers
2 cloves garlic
4 tbsp olive oil
65g walnuts
100g cottage cheese
1 tsp tomato puree
¼ tsp brown sugar
¼-½ tsp chilli flakes
1 tsp balsamic vinegar
Method
• Drain the roast red peppers. Peel the garlic.
• Measure each of the ingredients in to the food processor.
• BLitz until smooth. Transfer to a dish and chill.
• Serve at room temeprature as a dip with crackers, toasted bread and crudites.
Baba Ganoush - my higher protein version
• 2 large aubergines
• 2 garlic cloves, minced
• 1 tbsp miso paste
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 tin cannellini beans
• 1.5 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish
1. Preheat your oven to 200C.
2. Prick the eggplants with a fork. Combine 1 tbsp oil with 1 tbsp miso paste. Paint this over the aubergine and place them on a baking sheet lined with parchment paper.
3. Roast the aubergine in the oven for about 45-50 minutes, or until the skin is charred and the flesh is soft.
4. Remove the aubergine from the oven and let them cool. Once cooled, peel off the charred skin and discard it. Push the flesh through a sieve or colander and allow the excess liquid to drain away. This will take about 10 minutes.
5. While this drains, Peel the garlic. Drain & rinse the butter beans, pop the garlic, tahini, lemon juice, olive oil, beans, cumin and seasoning in the food processor.
6. Blend the ingredients until smooth and creamy. Adjust the seasonings to taste. It may need more cumin, salt or lemon as you go.
7. Transfer the baba ganoush to a serving bowl, drizzle with a bit of olive oil, and garnish with fresh parsley.
8. Serve with pita bread, fresh vegetables, or as a delicious spread for sandwiches. Enjoy your dairy-free, high protein oven-roasted baba ganoush!
Plant-based Labneh with Herby Dipping Oil
Serves 4
Ingredients
Labneh
250g yoghurt - skyr, natural, plant-based plain
1 tsp sea salt
Dipping Oil
100mls extra virgin olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
¼ tsp dried rosemary
¼ tsp dried thyme
1 tsp sumac/lemon zest
½ tsp chilli flakes
1 tbsp fresh chopped parlsey
1 tbsp thyme
1-2 cloves garlic
15-20 pitted green & black olives
1 tbsp balsamic vinegar
Flaky sea salt & black pepper
Optional: 1 tsp grated parmesan
Method
• Sit a sieve over a bowl. Sit a clean j cloth ( or preferably muslin cloth) in the sieve. Stir the salt into the yoghurt. Spoon the yoghurt into the cloth in the sieve. Allow it to sit and for all the liquid to drain out. This can take a few hours or overnight.
• When the liquid has drained, discard this and you are left with the thick creamy substance. This is our labneh.
• Spoon this out on a nice plate platter or board. Using the back of a spoon create swirls and indents.
• Make the oil by measuring the extra virgin olive oil into a bowl. Finely dice the olives. Grate the garlic, finely chop the parsley.
• Stir all the ingredients together. Taste and adjust the seasoning to your liking.
• Spoon the oil over the labneh and garnish with a handful of fresh herbs and a sprinkle of sea salt
