This is a bit like baba ghanoush, the Middle Eastern aubergine dip, in that it’s garlicky, smoky and moreish. I love broccoli in the mix but it’s delicious with any veg – especially specimens that have, erm, ‘caramelised’ a bit too much in the oven.
Prep time: 5 minutes
Cook time: 10 minutes, if needed
A small pot, but scale up the recipe if you have more leftover veg
125g cooked vegetables (not mashed)
3 tbsp Greek yoghurt
5 tbsp extra-virgin olive oil, plus extra to serve
1½ tbsp tahini
2 tbsp lemon juice, plus extra to taste
1 fat garlic clove
1 heaped tsp ground cumin
½ tsp smoked paprika, plus extra to taste
coriander or parsley, chopped, to serve
If your vegetables aren’t already charred or crisp at the edges (after roasting, for example), griddle them in a
hot pan to get some scorch marks.
Put the vegetables and all the remaining ingredients except the fresh herbs in a food processor and season. Pulse to a smooth-ish consistency, depending on how chunky or smooth you like your dip. (Alternatively, just chop finely by hand.)
Taste and add more lemon juice, paprika or salt and pepper, as you like, or a splash of water if too thick.
Scrape into a bowl, drizzle with oil and sprinkle with the herbs. Serve with warm flatbread for dipping.
Recipe from Second Helpings by Sue Quinn (Quadrille, £18.99)