What savoury snacks do your recipe columnists make when they’re trying to stay away from the biscuit tin?
Jess, by email
The pull of the biscuit tin is all too familiar to Guardian baker Benjamina Ebuehi, who, unsurprisingly, is often found in full “sweet mode”. To counterbalance the intake of cake, she tends to look for “something salty, spiced and crisp”, and, if time is on her side, that usually means homemade tortilla chips. “Chop corn tortillas into triangles, brush with olive oil and seasonings – flaky salt, za’atar, dukkah, garlic granules, or everything bagel seasoning, which is elite.” Bake until nice and crisp, then dunk into hummus. Her fellow Guardian regular Georgina Hayden is also rarely found without a tub of that creamy chickpea dip, whether it’s homemade or shop-bought: “I usually drizzle chilli crisp oil over the top of my hummus, then scoop it up with crudites [celery, carrot, cucumber, say]. That’s so good – and so easy.”
If Hayden’s trying “to be fancy”, however, her attention turns to gildas, – “an olive, a little anchovy and a pickled green chilli on a cocktail stick – or just a lovely, salty, anchovy-stuffed olive”. You could, of course, thread any antipasti you have knocking around on to said stick: “Sun-dried tomato, artichoke heart or one of those gorgeous, marinated onions.” Having a batch of that in the fridge feels “like a treat, but less indulgent”, she adds.
