Sunday, July 19, 2015

Middle Eastern Style Courgette Dip

A mere 24 hours later and I emerge sweaty and exhausted from a tussle with the killer cucurbit.

steaming courgettes

A courgette dip or spread seems like a practical use for the monsters, at home on a mezze table or as a filling for sandwiches and I've collected a few versions of recipes for this over the years.

The simplest form is just to use the courgettes in place of the chickpeas in hummus bi tahini, more popularly known as Hummus or Chickpea dip and widely available in various ghastly spritzed up versions all over the world. Call me old fashioned but the simple original is best for chickpeas, courgettes may need a little more help.

750g courgettes, peeled or not, your choice. I liked the extra sprinkles of green produced by leaving it on.
50g tahini (or in my case, smooth peanut butter, I'm sure tahini would be better)
Juice of 1 lemon
1 large clove of garlic, mashed
Green chilli to taste (French chillies are very mild)
Pinch of cumin seeds
Salt to taste
Olive oil, chilli flakes, onion rings to garnish.

Chop the courgettes into chunks and place in a steamer. Allow to cook for about 15 minutes until they are softened and pierce easily with a knife. Leave to drain and cool.
Throw the flavouring ingredients into the food processor. It helps to mash down the garlic with the salt first to avoid lumps later. Feel free to add more garlic if that's your thing.

Add the cooled courgettes to the processor bowl and process until your preferred texture is achieved. I left mine a little less than perfectly smooth for interest.  To be honest despite cooking by steaming the courgettes were still a bit wet. You might usefully squeeze the moisture from them before processing to make a thicker more pleasing dip.

Test for seasoning, adjust as necessary (more salt, more lemon perhaps) and spread into a wide bowl. Drizzle olive oil on the surface and sprinkle chilli flakes and fine onion rings attractively. I used some chilli oil which worked well.

m'tabbal koosa

It's quite nice. Trouble is this made shedloads, at least six times the amount in the picture and you'd need a whole party to dispose of it.

Ideas to consider for next time, if there is one. Char grill the courgettes before blending and consider using a touch of mint in the flavourings, I think that might add a cool note that would give it a bit of distinction.

No comments: