The other day I was invited for a Persian-themed dinner and asked to make nibbles. So I got my favourite recipe books out and made a triumph with these two delicious dips…
The first and vibrantly pinkish one is the Beetroot and Walnut Hummus from Hugh Fearnley- Whittingstall’s River Cottage Everyday (here’s the recipe on the Channel 4 website).
The second is the Burnt Aubergine and Tahini from Ottolenghi’s Plenty (recipe here in Unhip Squirrel blog).
