I always make my own hummus, but what other Middle Eastern dips should I try?
Jo, Merseyside
“The whole idea of dips and meze is that you can use whatever you have in the fridge,” says Eran Tibi, chef-owner of Bala Baya in south London. And a good template to have in your arsenal is Tibi’s “bonfire veg dip”. Start by charring your preferred veg (tomato, garlic and chilli in Tibi’s case) over a flame until “mushy”. Once cool, “roughly chop [skin on], then put in a bowl with fresh coriander or oregano, a bit of lemon juice, lemon zest, olive oil, salt and pepper.” Mix and you’ll have “the most luxurious, smoky, delicious dip to go with grilled meat, fish or bread”.
