This Moroccan dip is one of those recipes where everything goes in one pot, and it’s left to do its thing so you can get on with yours. I'm not sure how classic my recipe is, but this such an easy version. There's no skill required, and the result is the most incredible dip you can dive into throughout the week!
As well as scooping this up with bread, as is traditional, you can enjoy it as a dip with crunchy veg, spread it in a sandwich, or even serve it as a side-salad. It's so versatile, and tastes delicious served hot or cold.
Even better, the flavours mature over time, meaning it's at its best 1-2 days after cooking – and in an airtight container, it can be happily kept in the fridge for 5-7 days.
1 large aubergine, roughly chopped
4 large tomatoes, roughly chopped
4 cloves garlic, finely grated
30g fresh coriander, roughly chopped
30g fresh parsley, roughly chopped
1 tbsp paprika
1 tbsp cumin
1½ tsp salt
60ml extra-virgin olive oil
¼-½ tsp chilli flakes, to taste
Zest of 1 lemon
Fresh coriander or parsley, chopped
Toasted walnuts, roughly chopped
Extra virgin olive oil
Flatbreads, pitta or crusty bread
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