Spurred on by some of you telling me you now use my Adaptable One Pot Vegan Curry as your go-to curry recipe, I thought I'd apply the style to another essential component of my diet: dips. I've managed to crack a good basic formula for blending beans, oil, salt, lemon, garlic and herbs into a magically silky dip.
I must confess, I had a vested interest in making this recipe. Dips would form a large wedge in a pie chart of my diet (alongside pickles and peanut butter). However, whenever I muster the energy to get the food processor out (mine is a pain to wash up), I seem to spend ages tinkering with the herbs and seasoning, trying to get it just right. What should be a speedy snack ends up a vat of not-great dip, ballooned in quantity from compensating for too much salt or not enough garlic. So I'm pleased to say with this recipe you can rest assured that your tin of beans will be transformed into a delicious dip without the need to open another in response to earlier mistakes.
I've chosen a Mediterranean-style theme. There are three options for the 'bulk' ingredient and three more for the 'twist'. For the latter, there is fresh parsely, fresh mint and dried oregano. This is slightly inconsistent, I know, but I used dried because, where I'm from anyway, fresh oregano tends not to be widely available. What's more, dried oregano actually seems to be used more than fresh in some parts of the Mediterranean, such as Greece.
Do you like this style of recipe? Should I write more of these adaptable ones? Do leave a comment, or send me an email on firstname.lastname@example.org if you have any thoughts. Enjoy!
Adaptable Mediterranean Dip
Makes 2 cups
- Put all the ingredients into a food processor or blender and blitz until smooth. Reserve a few beans if you want to garnish the dip.
- Serve in a small bowl or ramekin, topped with more fresh herbs, the reserved beans and a drizzle of extra-virgin olive oil.