recipe: a duo of Middle Eastern dips

The very first dinner that I ate when I moved to London was Turkish and Middle Eastern food immediately took a firm place in my heart as one of my favourite cuisines. Sweet, spicy and savoury with a strong focus on vegetables and pulses, it seems to be my go to when the cupboard is looking relatively bare but I still want a flavour filled plateful. These two dips can be rustled up in less than ten minutes with the help of a small food processor and keep well in the fridge for a few days, so you can liven up some barbecued meat and veggies, spread it across sandwiches and wraps or dollop on top of eggs for a quick and delicious breakfast. A taste of sunshine without even packing a bag.

Ingredients – serves 2 

Whipped feta

  • 75g feta (cave aged if you can get it)
  • 35g soft cream cheese (yoghurt and creme fraiche also work well)
  • juice of 1/2 a lemon
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp dried oregano
  • pinch of sea salt and pepper

Harissa and tomato dip

  • 8 cherry tomatoes, chopped roughly
  • 2 tsp harissa paste (we use Belazu which you can purchase from Waitrose)
  • 1 spring flat leaf parsley, stalk removed
  • pinch of salt
  • 1 tsp water
  • 1 tsp honey

Method

  1. For each dip, place all the ingredients in a small food processor (or you could use a stick blender) and blitz until smooth.
  2. Empty the container and clean. Repeat step 1 for the other dip.

Serve with flatbreads.

TIP: For an extra lift, brush one side of each flatbread with oil then dust with your favourite spice or seeds before warming in a pan or under the grill. We love using za’atar or sumac but dried oregano or sesame seeds work well too!

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