Savoury Dips 3

Dry Dip

There seems no fixed recipe for this exotic dish which has its roots in Middle Eastern Cuisine, brought to Australia by people who once lived in Egypt and Iraq. It is often served at breakfast as well as an appetiser. Its basic ingredients are hazelnuts, walnuts or pecans, coriander and sesame seeds, pre-cooked and dried chickpeas (available in many delicatessens), cinnamon and marjoram. Dry Dip will keep refrigerated for about 2 months.

Ingredients: ½ teaspoon salt, 1 cup pecan pieces, 2 cups sesame seeds, 1 cup hazelnuts pieces, 1 dessert spoon allspice, 2 cups coriander seeds, ½ teaspoon cayenne pepper, 1½ tablespoons dried marjoram, 1 dessert spoon powdered cinnamon, 1 dessert spoon powdered cardamom, 1 cup of pre-cooked and dried chickpeas

Method: Roast seeds, nuts and chickpeas till coloured, (seeds should be roasted in lidded containers otherwise they may jump), crush but do not pulverise because the mix should not resemble paste, blend with remaining ingredients. Serve in a wide, bowl accompanied by another bowl containing olive oil and a plate of bread pieces. Bread should be dunked in oil, then dipped in Dry Dip.

Olive Paste-Ingredients: 1/2 cup raisins, 1/2 cup sultanas, 2 cups pitted black olives, 4 tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons orange juice, 1 teaspoon crushed garlic, 1/4 cup fresh oregano or marjoram chopped, salt and pepper to taste.

Method: Process all ingredients except salt and pepper till smooth, add salt and pepper to taste. Chill.

Tomato Dip- Ingredients:

400g very ripe tomatoes, 1 cup chopped, red capsicum, 1/2 cup chopped white onion, 2 tablespoons fresh herbs of choice, 1 tablespoon olive oil, 1 tablespoon each of lemon juice, grated fresh ginger root and castor sugar, salt and pepper to taste.

Method: Lightly fork tomatoes, cover with boiling water, leave ten minutes, remove skins and cut in chunks. Put 1/2 fresh herbs in an airtight container, put aside. Puree all other ingredients except pepper and salt, add pepper and salt to taste and chill. Before serving garnish with remaining herbs.