We had the best dinner on Saturday night. Roast chicken with sumac and garlic, home made flatbreads, THIS Storecupboard Pea and Lemon Dip, roasted aubergines, beer, cider and this garlicy beany lemony dip which is so moreish I had to put it in two bowls and hide one in the fridge to stop me scoffing the lot!
It was one of those really relaxed really fun meals to eat. Lots of tearing and dipping and picking the chicken for more juicy pieces. I love meals where you get a little bit of everything – I’m not one for ploughing through a huge plate of the same thing. Although there a few exceptions to that – Spaghetti Bolognaise being one. I’ll blog the chicken later in the week, but I can’t take any credit for it – it was the creation of the wonderful Rick Stein, on his Venice to Istanbul series (maybe his best yet?) Everything came together marvelously if I say so myself, and I’ve got lots of this garlicy dip to scoop with crackers later in the week.
If you don’t already know this – handmade flatbreads just knock the socks, tights, leggings and shoes off shop bought ones. Fluffy and crisp and chewy and hot – there’s no comparison. This time (due to my arm strain whilst making my pizzas last week) I made the dough in the bread maker. I’ve made them by hand before, and I do think they’re a little better like that – but oh my – if you have little puny arm muscles like me it’s SO hard! And with all the other items and a lovely warm day outside I didn’t want to be in the kitchen ALL day.
Anyway, back to the dip. I’ve not used roasted garlic in a dip before. It adds a deep caramelly taste, not at all sharp like when used raw. I felt it needed lots of lemon juice to counteract the unctuousness of it, especially with the creaminess of the cannellini beans and the stickiness of the tahini. And that’s where the brainwave (sorry but it was) of the basil came in. It just lightens the whole thing and adds a freshness and a zing that binds the whole thing together. Enjoy – we did!
Roast Garlic and Basil Hummus
splash olive oil
3 large garlic cloves
1 tin drained chickpeas
1 tin drained cannellini beans
1 tablespoon tahini
1 small bunch basil
juice of one large lemon
salt, to taste
- Pre-heat the oven to 180 degrees Celsius and roast the garlic in the olive oil for around 30 minutes.
- Once the garlic is cool enough to touch, squeeze it from its skin and add to the food processor with all of the other ingredients.
- Blitz for a good 5 minutes, scraping the sides down from time to time. Add a little water if it’s too thick.
- Serve with roast chicken, crisps or veggies 🙂