Levant – New Middle Eastern Flavours

The level of depth and creaminess tahini adds to already velvety avocado makes this dip a real winner. Consider it your new, go-to guacamole alternative – especially if you serve it with tortilla chips instead of pitta!

MAKES 950ML

• 3 large Hass avocados, stoned, peeled, and coarsely chopped
• 1 poblano chilli, coarsely chopped (optional)
• 115g tahini
• 120ml fresh lemon juice
• Zest and juice of 2 limes
• 3 cloves garlic, crushed
• 1 1/2 teaspoons sea salt

Combine all the ingredients in a food processor and process until smooth.

Why relegate houmous to a dip? lt may be a bit thick, but once it starts to melt and loosen in the oven, you’II find it also makes a spectacular sauce. Use this to marinate chicken and it will be the best bird you’ve ever tasted.

MAKES 950ML

• 3 poblano chillies
• 3 green peppers
• 2 red peppers
• Olive oil, for roasting
• 115g tahini
• 2 tablespoons pomegranate molasses
• 120ml fresh lemon juice
• Juice of 2 limes
• 3 cloves garlic, crushed
• 1½ teaspoons sea salt

Lightly brush a grill or griddle pan with olive oil and heat to medium, or preheat the oven to 260°C.

Lightly coat the chillies and peppers with oil and set them on the grill until blistered and tender, about 5 minutes, or roast in the oven for about 15 minutes. Place the chillies and peppers in a covered pan or paper bag for a few minutes to steam and loosen the skins. When cool enough to handle, peel away the skins and remove the seeds.

In a food processor, combine the chillies and peppers with the remaining ingredients and process until smooth.

MAKES 950ML

• 2 large butternut squashes, peeled, sliced into 1.25cm thick rounds, and deseeded
• Olive oil, for roasting
• Sea salt and freshly ground black pepper
• 115g tahini
• 3 tablespoons tamarind concentrate, 120ml tamarind juice, or 4 tablespoons pomegranate molasses
• 120ml fresh lemon juice (about 2 large lemons)
• 3 cloves garlic, crushed
• 2 tablespoons chilli oil (optional)

Preheat the oven to 230°C.

In a large bowl, lightly coat the butternut squash with oil and sprinkle with salt and pepper. Arrange in a single layer on a baking tray and roast until tender but not caramelized, 20-25 minutes, flipping halfway through. Allow the squash to cool to room temperature.

In the bowl of a food processor, combine the squash with the remaining ingredients and process until smooth. Taste and add more salt if needed.

Whether using it as a dip, sandwich spread or salad dressing, you can do absolutely anything with this hummus except cook with it, as the high sugar content of the beetroot will cause it to burn in the oven. And you certainly don’t want to sacrifice that gorgeous purple hue.

MAKES 950ML

• 6 tablespoons olive oil
• 1 teaspoon freshly ground black pepper 2 teaspoons sea salt
• 1 tablespoon ground cumin
• 6 medium beetroot, peeled and sliced into 2cm thick rounds 115g tahini
• 3-4 cloves garlic, crushed
• Juice of 3 lemons
• 4 tablespoons pomegranate molasses

Preheat the oven to 230 °C

In a large bowl, whisk the oil with the pepper,1 teaspoon of the salt, and the cum in. Thoroughly toss with the beetroot to coat. Place onto a baking tray, cover loosely with aluminium foil and roast for 45 minutes, or until fork tender. Set aside to cool.

In the bowl of a food processor, combine the tahini, garlic, lemon juice, pomegranate molasses, and the remaining1 teaspoon salt and pulse until thoroughly incorporated. Continue to process for 2 minutes, gradually adding up to 60ml of water, until the mixture reaches your desired consistency. Add the roasted beetroot and blend until semi-thick in consistency and pink in colour.