Food Monday ~ Dips

One of the pleasures that Elly brought home from her year in France was the tradition to sit with an aperitif and appetizers before beginning or sometimes during the preparation of the evening meal. The variety of nibbles are endless: Saucisson, olives, roasted peppers, hummus, tapenades or dipping oils with chunks of French sticks, triangles of pitta bread, melba toasts or crisps.

Today I have two very different Dips for you.  With a blender or food processor they are ready in seconds.

Baba Ghanoush

1 large aubergine
4 cloves garlic
4 tablespoons tahina (sesame seed paste)
1 lemon
Parsley sprigs to garnish

Prick the aubergine all over and grill, turning frequently, until the skin is charred all over.  Remove the skin, rinsing in cold water.
Place the aubergine and all the other ingredients in a food processor and season to taste.  Process until smooth, then transfer to a serving dish.
Garnish with parsley.


Banana Boat

225g cream cheese
2 x 15ml spoons natural yoghurt
2 bananas, mashed
2 x 15ml spoons sweet brown chutney
1 x 5ml spoon lemon juice
twist of lemon to garnish

Place the cheese and yoghurt in a food processor and blend for 30 seconds.  Add the mashed bananas, chutney and lemon juice and process until smooth.  Spoon into a serving dish.
Garnish with a twist of lemon.

6 thoughts on “Food Monday ~ Dips

  1. Baino

    Ah ‘Apero’ I remember sitting on the Pont du Artes and scoffing Parisienne lovely nibblies. Eating over there is an art. Don’t think I ever had any dips tho.

  2. Grannymar Post author

    Baino – Most of my French experiences were in private homes, and each had their special goodies. I am sure Elly has developed her own ideas as the years have passed.

  3. blackwatertown

    But wouldn’t you be full up before the meal? On the other hand, who cares. Let everything be fluid.
    Basques are very good at that sort of thing too. The bar snacks in Bilbao are excellent.

  4. Grannymar Post author

    blackwatertown – You didn’t have all of them at once. The idea was to vary the snack, a little like the Spanish Tapas.

  5. Luke

    i’d heard of sprinkling aubergine with salt prior to cooking but not of rinsing them afterwards. Whats the benefit?

  6. Grannymar Post author

    Luke – Welcome to my blog. The rinsing is to ease the removal of the charred skin.


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