- 75g stale white bread
- 100g walnuts, toasted
- 3 garlic cloves, crushed
- 75ml extra virgin olive oil, plus extra for drizzling
- 1 tbsp lemon juice
- 2 tsp red wine vinegar
- 1/2 tsp Pure Sea Salt Smoked over Oak, plus extra for sprinkling
- 1/2 tsp ground cumin
- 1 tbsp tahini
- Pinch of ground cayenne pepper
- Sprigs of dill, to garnish
For the crudites
- Toasted bread or breadsticks, for dipping
- A mixture of fresh vegetables:
Spring: asparagus, lettuce and salad leaves, radishes with leaves, peas in their pods
Summer: mangetout, fennel, new season carrots, cucumber, tomatoes
Autumn: celery, blanched beans, baby beetroot
Winter: cauliflower, chicory, blanched purple sprouting broccoli
Some version of this creamy dip, with a similar texture to hummus, can be found throughout much of Eastern Europe and the Middle East. The walnuts are the highlight here and are given added complexity by smoked sea salt and a real punch from the garlic. Switch up the vegetables you use for dipping according to the season.
To make the tarator, put the bread into a medium bowl and cover with cold water. Leave to soak for 10 minutes.
Squeeze the bread in a colander over the sink to remove as much water as possible, then transfer to a food processor with the walnuts and garlic. Mix the olive oil, lemon juice and vinegar together in a jug until the mixture looks thickened and emulsified. With the
motor running, slowly pour the oil mixture into the food processor until it has all been used, then add the salt, cumin and tahini and pulse to combine. With the motor running again, slowly pour in up to 60ml/2fl oz water until a thick, smooth paste forms. Transfer to a small serving bowl and sprinkle with the cayenne and extra salt. Drizzle over 1 tablespoon of olive oil and scatter over the sprigs of dill.
Cut the vegetables into bite-sized pieces, leaving any longer vegetables like fennel and carrots long from root to tip for a variety of shapes to dip into the tarator. Arrange the vegetables on a platter with the dip in the centre and serve.
The tarator can be covered and stored in the fridge for up to three days.
IMAGE: Liz and Max Harala Hamilton
RECIPE FROM: Sea Salt: A Perfectly Seasoned Cookbook