Baking
57 recipes
This is a handy little one to know. It is a versatile dip that can link to many cuisines – mediterranean to middle eastern. Plus, it is especially good for guests with dietary requirements.
I whipped this up as part of a middle eastern banquet, especially for a friend of mine on a dairy-free diet. All you need is a decent blender, and it can be done well in advance, ready in the fridge. Lasts up to 3 -4 days. Just make sure to bring it to room temperature before serving as the flavour needs to mellow out again to be really delicious. Buy the best top quality (organic if you can) tinned/jarred artichokes and beans you can find. As it is all about these ingredients.
The dip can be served with these dairy-free flatbreads as an easy starter – swap out the flour for gluten free for a GF starter.
I also like to include it as a side dish for smooth, creamy texture to the meal with roast meats or vegetables.
Chelsey Davies.
Makes 2 - 3 cups, Makes 6 flatbreads. DF. Vg. V. GF (swap four). Pictured – Artichoke and white bean dip
Ingredients
- 1 tin/jar drained artichokes
- 1 400g tin cannellini beans
- 1 – 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp dried oregano
- Salt and pepper
- Flatbreads
- Juice of half a lemon
- 1 tsp fresh, soft herbs – parsley, mint, coriander
- Water to bind
- 200g self raising flour
- 1 tbsp olive oil
- Extra lemon for serving
- You will process the artichokes, beans, olive oil and lemon juice till the mixture is smooth. The amount of oil to add will depend on whether the artichokes are marinaded in oil or not so add a small amount and build it as you blend.
- Season with the dried oregano, salt and pepper – tasting as you go to find the balance of flavour you like between the seasoning and lemon etc. The more oil you add the more “whipped” the dip will become.
- Serve sprinkled with extra herbs and a little paprika for colour.
- Flatbreads-
Method
Measure out all ingredients directly into a large bowl. Mix and knead the dough while adding water til it is smooth and comes together.
Roll out in the shape of flat breads
Bring a griddle pan or a fry pan to a medium heat, fry the flat breads (no oil necessary) for a minute or two on each side.
Serve warm with lemon wedges.
Pictured – Artichoke and white bean dip
TasteTip - Globe artichokes are normally picked before flowering, whose violet-blue blossoms can grow to seven inches in diameter, and the inedible core known as the choke removed before the heart can be eaten. They are related to the thistle.
Dietary preferences
- Vegetarian
- Vegan
- Vegan with substitutions
- Dairy-Free with substitutions
- Gluten-Free with substitutions
