From gatherings to celebrations and everything in-between, amp up your meals with our favourite dips, along with some snacks to soak it all up.

Toum (Lebanese garlic sauce) 

Makes 1 cup 

The garlic flavour of this dip can seem spicy or overwhelming at first, but as the flavour moves, it falls away into a softer lemony zing. 

Ingredients

½ cup (about 65g) garlic cloves 
1 tsp salt 
1¼ – ½ cups canola oil
⅓ cup fresh lemon juice  

Method

1. Halve each garlic clove and, if present, remove the green root in the centre. 
2. Grate garlic on the small setting of your box grater. 
3. Add grated garlic and salt to a food processor with the salt and pulse for 2-3 minutes, scraping down every 20 seconds to ensure all the garlic is smooth.
4. Add 1 Tbsp oil and blend until incorporated, scraping down the sides of the bowl. 
5. Repeat with another tablespoon of oil, blending and scraping down until you’ve used 1 cup of the oil. 
6. Alternate pouring the lemon juice and oil in a thin steam while blending the mixture until both are finished. You should be left with a creamy, thick dip. 
7. Serve as a dip with chips, spread on tortillas to make wraps, lather on meat or dollop on mushrooms.

Good to know: This dip is unique in that the emulsifier is the garlic as opposed to the egg, like a mayonnaise. To start, the garlic cloves need to be completely blended into a smooth paste. Secondly, be patient and work slowly when blending the oil, a bit at a time. 

Mutabbal Shamandar (beetroot tahini dip) 

Makes about 3 cups 

The earthy beetroot shines when paired with nutty tahini while the lemon juice brightens the bowl! 

Ingredients

1kg beetroot 
3 Tbsp olive oil, + extra for drizzling 
2 tsp salt 
¼ cup lemon juice 
2 cloves garlic, minced
1 serrano chilli, seeds removed, chopped
½ cup tahini
3 Tbsp olive oil
1 Tbsp chopped parsley
2 Tbsp chopped dill
Handful pomegranate rubies 

Method

1. Preheat oven to 200°C and line a small baking tray with tinfoil. 
2. Scrub and wash beets, then peel and dice evenly into cubes. 
3. Generously coat beetroot in olive oil and salt, then place on your tray and cover. 
4. Roast for 1-1 ½ hours, until completely soft and easily sliced with a knife. Cool completely.
5. Add lemon juice, garlic and chilli to a blender and blitz until slightly chunky. 
6. Add tahini and pulse while drizzling in the olive oil. 
7. Add the cooled beetroot and blitz until it reaches your desired consistency. 
8. Decant into a serving bowl and drizzle with more olive oil, herbs and pomegranate

Cook’s note: Stir through a dollop or two of a double-cream yoghurt for a tangy pop of flavour 

Moroccan carrot dip 

Makes about 2½ cups 

This dip is filled with warming spices and a lovely hint of tahini.

Ingredients  

For the roast carrots 

1kg carrots, peeled and cut into rough chunks
3 cloves garlic
2 Tbsp olive oil
1 tsp cinnamon
½ tsp turmeric
¼ cup tahini 

½ lemon, zested and juiced
1 tsp cumin
½ tsp coriander
4 capers + extra for garnish 
2 Tbsp finely chopped parsley + extra for garnish
2 tsp grated ginger
1 Tbsp sugar
½ cup olive oil
Pinch salt 

Method

1. Preheat oven to 180°C. Line a baking tray. 
2. Place carrots on tray with garlic and drizzle with oil and seasonings. 
3. Roast for 1-11/2 hours until soft and caramelised. Cool completely. 
4. In a food processor, add remaining ingredients, except for the olive oil and salt.
5. Pulse to roughly combine, then slowly drizzle in oil until smooth. 
6. Add cooled carrots and pulse until smooth. 
7. Season to taste. 
8. Garnish with extra olive oil, capers and parsley.

By: Sjaan Van Der Ploeg
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine  

Also read: Spicy miso & brinjal dip

The post 3 Dips to serve at your next party  appeared first on MyKitchen.

It’s time to up your hummus game with International Hummus Day (15 May) around the corner. These top tips to creating the best homemade dip will make sure you ace it. 

Tahini 

Flavour is key so even if your hummus is super smooth, it won’t matter if the flavours aren’t right! A classic hummus recipe contains a healthy heap of tahini (sesame seed paste), with the punchy addition of fresh garlic, freshly squeezed lemon juice and salt. These are all blended together and finished with a glug of olive oil. If you can’t find tahini in store, simply swap out for smooth peanut butter and add a generous squeeze of lemon juice. 

Cooking the chickpeas 

Whether you’re using chickpeas you’ve cooked at home or canned chickpeas, take the time to boil them in water for at least 15 minutes before draining and proceeding with the recipe. The warmth from the chickpeas will also contribute to the smooth consistency of your dip and you’ll end up using less oil. 

Removing the chickpea skins 

The necessity of adding this step is disputed. If the skins have not released from boiling the chickpeas, add them to another bowl of hot water with a tiny pinch of bicarb and stir gently to agitate. The skins should float to the top and can be scooped away. Drain and go on to blend with the remaining ingredients.  

Your hummus is too thin 

It can still be saved! Blend in 1 Tbsp of tahini or double-cream plain yoghurt at a time until the desired consistency is reached. It will also firm up slightly when it is refrigerated. 

Flavour saviours

Try these hummus flavours variations! Simply add to a blender along with the original hummus recipe:

Beetroot hummus

Add 1/4 cup cooked, grated beetroot and blend until smooth.

Herb hummus

Add 10g parsley, 10g chives and 5g coriander. Add zest from one lemon and blend until smooth.

Red pepper hummus

Add 1 roasted and chopped red pepper, 1/2 tsp ground cumin and 1/2 tsp paprika. Blend until smooth.

Roasted butternut hummus

Add 1 cup roasted and mashed butternut, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg and a drizzle of honey. Blend until smooth.

Words by: Sjaan Van Der Ploeg
Photographs: Getty Images, Fresh Living Magazine 

The post How to make the smoothest hummus ever appeared first on MyKitchen.

Our food stylist Sjaan van der Ploeg picks Amerae Vercueil’s brain – a powerhouse foodie and author of Food That Loves You Back – for an easy recipe that showcases the versatility of veggies in a way that everyone will want to sink their teeth into. 

SERVES 2

TOTAL TIME 15 MINUTES

Ingredients

FOR THE GREEN FALAFEL MIXTURE 

2 Tbsp olive oil, for frying 
2 Tbsp sesame seeds 
2 tsp cumin seeds or 1 tsp ground cumin 
2 handfuls baby spinach leaves 
ó onions, finely chopped 
1 handful leafy herbs (coriander, flat-leaf or curly parsley, dill, chives)
1 can (400 g) chickpeas, drained, brine reserved 
3 Tbsp tahini 
1 tsp pink salt and black pepper, to taste 

FOR THE REST 

ó cup plain yoghurt or (V) coconut yoghurt 
2 Tbsp tahini 
Pink salt and black pepper, to taste
1 Tbsp olive oil 
Rosa or cherry tomatoes (yellow or red)
ó cup canned chickpeas, drained 
2 eggs, poached or fried
1 cup green falafel mixture 
Baby spinach leaves or leafy herbs of your choice 

Method 

FOR THE GREEN FALAFEL MIXTURE 

1. Heat the oil in a small pan over low heat and toast the sesame and cumin seeds (or ground cumin) for 1 minute. Set aside.
2. Place the spinach leaves, chopped onion and herbs in a food processor and pulse for 5 seconds.
3. Add the chickpeas and pulse to a crumb-like texture. Add the toasted seeds and pulse.
4. Add the tahini and 2 Tbsp of reserved chickpea brine (known as aquafaba) and process until the mixture is just fi rm enough to shape into patties. (Add more brine or water if necessary.) Season to taste with salt and black pepper. If making ahead, place in a covered container in the fridge.

FOR THE YOGHURT-TAHINI SAUCE 

1. Combine the yoghurt and tahini in a small bowl, adding 1–2 Tbsp water, if it seems too thick. Season with salt and pepper and set aside.
2. Heat the olive oil in a small pan over medium-high heat and fry the tomatoes and chickpeas until warmed through and just taking on some colour.
3. Poach or fry the eggs according to your preference.
4. For each serving, spread 2–3 Tbsp of the yoghurt-tahini sauce on a plate.
5. To make the ‘soil’, sprinkle over half a cup of the green falafel mixture, then add the warm tomatoes and chickpeas, and top with an egg.
6. Season to taste and garnish with baby spinach or leafy herbs.

TIP: Instead of tahini, combine the yoghurt with 2 Tbsp sesame oil or olive oil or mayonnaise. 

The post Green falafel ‘soil’ with yoghurt tahini sauce and poached eggs appeared first on MyKitchen.

Food that Loves You Back explores the versatility of vegetables – in all their shapes, flavours, textures, colours and smells. For vegetarians, vegans and those simply looking for new dishes to try, this book is an example of how seamlessly plant-based food can fit into all facets of life: everyday living, celebrations, family gatherings and date nights.  

This former food editor of MyKitchen combines her wealth of experience as a chef, food stylist, recipe developer and health fundi to create striking images of veggies totally transformed.  

BETWEEN THE PAGES  

In the darkest months of the Covid-19 lockdown presented Amerae with an opportunity: to realise her goal of making a cookbook. She quickly set up a makeshift studio in her living room, studied up on food photography and got cooking. Just a year later, her e-book was published in print – her “dream come true” – as Food that Loves You Back.   

This collection of recipes is based on what Amerae enjoys eating on a daily basis. You’ll notice, too, that what she writes in her introduction is true: she enjoys combining fresh salad ingredients with cooked ones, and plays with texture and colour all the way through. Each chapter heroes at least two vegetables, sometimes prepared on their own and other times together.  

 

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Amerae plays with classic dishes such as hummus and red lentil dhal, while also introducing new flavours such as butternut flapjacks with vegan cream, and green falafel soil with yoghurt-tahini and poached eggs.   

Amerae’s style of photographing the dish from above on a marble surface is simple yet effective. This, accompanied with her creative open styling, pushes each dish forward and emphasises the hero ingredient, creating an approachable and friendly mood at the table.  

YOU HAVE THE CHOICE  

“Plant-based eating is so much more than just putting vegetables or salads on a plate,” writes Amerae in the book’s introduction. “It offers the opportunity to experiment with different colours, flavours and textures, and discover how one vegetable can be transformed into a multitude of nourishing and tasty meals.”  

 

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And she believes anyone, not only those following a vegan or vegetarian diet, can experience this, and should do so for the sake of their health. Adding a few of these recipes to your weekly rotation can help introduce more fibre, colour and flavour to a family’s diet, while the meat, cheese and other favourites can still be enjoyed.  

Amerae favours seasonal, local produce and encourages readers to do so, too: grab it when it’s at its best and you’ll get the best flavour, nutrients and quality, she writes. “When you love your food, it will love you back!”.  

Green falafel `soil’ with yoghurt tahini sauce and poached eggs 

Serves 2 • Total Time 15 Minutes 

Ingredients

FOR THE GREEN FP’ MIXTURE 

2 Tbsp olive oil, for frying 
2 Tbsp sesame seeds 
2 tsp cumin seeds or 1 tsp ground cumin 
2 handfuls baby spinach leaves  
½ onion, finely chopped
1 handful leafy herbs (coriander, flat-leaf or curly parsley, dill, chives) 
1 can (400 g) chickpeas, drained, brine reserved  
3 Tbsp tahini
1 tsp pink salt and black pepper, to taste  

FOR THE REST 

½ cup plain yoghurt or (V) coconut yoghurt  
2 Tbsp tahini  
Pink salt and black pepper, to taste 
1 Tbsp olive oil  
Rosa or cherry tomatoes (yellow or red) 
½ cup canned chickpeas, drained 
2 eggs, poached or fried  
1 cup green falafel mixture  
Baby spinach leaves or leafy herbs of your choice  

Method

FOR THE GREEN FALAFEL MIXTURE

1. Heat the oil in a small pan over low heat and toast the sesame and cumin seeds (or ground cumin) for 1 minute. Set aside. 
2. Place the spinach leaves, chopped onion and herbs in a food processor and pulse for 5 seconds. 
3. Add the chickpeas and pulse to a crumb-like texture. Add the toasted seeds and pulse. 
4. Add the tahini and 2 Tbsp of reserved chickpea brine (known as aquafaba) and process until the mixture is just firm enough to shape into patties. (Add more brine or water if necessary.) Season to taste with salt and black pepper. If making ahead, place in a covered container in the fridge. 

FOR THE YOGHURT-TAHINI SAUCE  

1. Combine the yoghurt and tahini in a small bowl, adding 1-2 Tbsp water, if it seems too thick. Season with salt and pepper and set aside. 
2. Heat the olive oil in a small pan over medium-high heat and fry the tomatoes and chickpeas until warmed through and just taking on some colour. 
3. Poach or fry the eggs according to your preference. 
4. For each serving, spread 2-3 Tbsp of the yoghurt-tahini sauce on a plate. 
5. To make the ‘soil’, sprinkle over ½  cup of the green falafel mixture, then add the warm tomatoes and chickpeas, and top with an egg. 
6. Season to taste and garnish with baby spinach or leafy herbs. 

NOTE  

• Instead of tahini, combine the yoghurt with 2 Tbsp sesame oil or olive oil or mayonnaise. 

 

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Butternut flapjacks 

Serves 8 • Total Time 30 Min 

“This recipe is inspired by the gluten-free vegan flapjacks from Scheckter’s Raw Gourmet Health Food in Sea Point. I often crave them, but can’t always get there, so I created my own version of these ‘famous Cape Town flapjacks!’. For a breakfast treat, serve them with sliced bananas and strawberries, and top with vegan cream.”  

Ingredients

FOR THE FLAPJACKS  

1 cup cooked butternut  
1 can (400 ml) coconut cream 
½ cup sweetener of your choice  
2 ¼ cups gluten-free flour  
1 ½ Tbsp baking powder  
½ tsp salt  
Tahini, for serving
Maple syrup, optional, for serving
Chopped fresh dates, for serving Sesame seeds, for serving  

FOR THE VEGAN CREAM 

¾ cup sunflower seeds or cashew nuts  
1 can (400 ml) coconut cream 
4 Tbsp sweetener of your choice 
1 tsp vanilla essence  
½ tsp pink salt  

Method

FOR THE FLAPJACKS  

1. Blend the butternut flesh to a smooth purée. (If you don’t have a blender, mash with a fork until smooth.) 
2. Place the purée in a mixing bowl with the coconut cream and sweetener, and whisk until well combined. 
3. Sift in the flour, baking powder and salt and fold in. Be sure to mix thoroughly; the batter will be thicker than normal flapjack batter. 
4. Preheat a non-stick pan over medium-low heat. Spoon in 2 heaped Tbsp batter per flapjack, leaving space for them to spread. 
5. Cook for 3 minutes, then turn and cook the other side for 2-3 minutes, until golden. Keep the finished flapjacks warm while you make the rest. 
6. Serve the warm flapjacks with vegan cream [recipe below], tahini and maple syrup. Garnish with dates and sesame seeds. 

FOR THE VEGAN CREAM  

1. Blend the drained sunflower seeds, coconut cream, sweetener and vanilla essence until smooth. 

A note on butternut  

Roast a whole butternut and cool slightly before cutting in half, removing the seeds and scooping out the flesh. About 550g raw weight should yield 500g (2 cups) when cooked. Instead of butternut, use the same quantity of cooked pumpkin or orange sweet potato. They’ll taste just as good!  

R340, Penguin Random House  

Words by Sjaan Van Der Ploeg 
Photography: Amerae Vercueil  

The post Chef Amerae Vercueil talks about Food That Loves You Back appeared first on MyKitchen.

Keep things light and fresh with this turmeric-tahini chickpea salad! Quick and tasty, you’ll get a kick from this salad plus all of its health benefits.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the salad
200 g baby rainbow carrots, halved
4 red or yellow peppers, quartered
1 tbsp olive oil
Salt and pepper
400 g tin chickpeas, drained and rinsed
200 g salad leaves
Double-cream yoghurt, to serve
For the dressing
½ cup tahini
¼ cup olive oil
1 lemon, zest and juice
1 red chilli, chopped
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
Pinch salt

METHOD
1. Preheat oven to 180°C.
2. Place carrots and peppers on a baking tray, drizzle with oil, and sprinkle with salt and pepper. Roast for 15 minutes, until golden. Remove and allow to cool.
3. Thoroughly blend all of the dressing ingredients.
4. To assemble, toss together the chickpeas, salad leaves and roast vegetables. Drizzle with dressing and yoghurt.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Turmeric-tahini chickpea salad appeared first on MyKitchen.

Brinjals are an easy and versatile veggie that you can really make the most out of with your meals! Try our roast brinjal with lentil salad and tahini for a delicious veggie dish.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
8 baby brinjals, halved lengthwise
¼ cup olive oil
3 tbsp tahini
2 cups brown lentils, cooked
20 g parsley, chopped
1 red pepper, seeded and diced
1 onion, peeled and diced
1 lemon, juiced
2 tbsp white wine vinegar
1 tbsp brown sugar
Salt and pepper

METHOD
1. Preheat oven to 180°C.
2. Drizzle brinjals with 2 tbsp oil and place cut-side down on a baking tray. Roast for about 25 minutes, until tender.
3. Add a little water to the tahini to thin it to pouring consistency.
4. Mix remaining ingredients to make the salad.
5. To serve, pile the salad on top of brinjals and drizzle with tahini.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Roast brinjal with lentil salad and tahini appeared first on MyKitchen.