Recipe: Smoky squash, red pepper and garlic dip
LONDON — ’Tis the season of the drinks party and, alongside the full glasses, there will be bowls of crisps and their much-loved partner, dips.
LONDON — ’Tis the season of the drinks party and, alongside the full glasses, there will be bowls of crisps and their much-loved partner, dips.
The variety that lines the shelves is pretty staggering, as anyone who has stood for more than a minute in the dips aisle of a large supermarket, eyes crossing at the endless subdivided tubs, will know. As we cram in parties throughout December, most of us will get the opportunity to try an unusual number of them.
None of those from a shop, though, are as good as what you can make at home, if you have an hour and a food processor. Homemade dips are not only bright and vibrant but pack a flavourful punch, which will definitely generate a question or two about where you bought them. Here’s one to try out. THE DAILY TELEGRAPH
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SMOKY SQUASH, RED PEPPER AND GARLIC DIP
Ingredients
1 small butternut squash
2 large red peppers (either fresh or ready roasted from a jar)
4 cloves garlic
1 tsp smoked paprika
1/2 tsp chilli powder
Splash of red or white wine vinegar
100ml olive oil (or 50ml olive and 50ml rapeseed oil)
Method
1. Preheat the oven to 190°C
2. Peel the butternut squash and chop into large chunks, discarding the seeds. Roast on a baking tray with the whole garlic cloves (still in their skins) and a little olive oil for 25 minutes, until soft enough to mash with the back of a fork.
3. If you’re using fresh peppers, roast these whole alongside the squash and as soon as they come out of the oven, seal in a freezer bag. Leave them to cool in the bag before peeling, discarding the seeds.
4. Squeeze the roast garlic out of its skin and put in a food processor with the squash, peppers, smoked paprika and chilli powder. Process until amalgamated but not completely smooth (it’s good with a bit of texture), and slowly pour in the olive oil with the motor running. Add the vinegar and some salt and pepper, and give it a final mix before serving.
Tips on chips
Open a few pieces of pitta bread out like a butterfly and cut into triangles. Put them on a large baking tray with plenty of olive oil, salt and pepper. Toss together really well so that all of the triangles have a dousing of oil and seasoning, then bake at 180°C for 15 minutes, checking every few minutes and shaking the tin so that they bake evenly.