AFTER DINNER DIPS

A regular Saturday is a visit to my favorite little market in Amsterdam-West. I always take the same route to browse my favorite stalls. Vegetables and fruit from the old and always friendly little man, a piece of goat cheese from the neighbors, a nice fresh sourdough bread from the market baker, oh, and freshly roasted (and still warm) cashews from the nut seller. Gut, and I might just forget the hummus man, where I stack plastic containers because I can't choose and so I just take the whole bunch. Last weekend was a hit again, but this time really. Bingo. I had a catch. The tastiest spicy eggplant salad was in the pocket. I went on a quest and dove into the kitchen. You feel it coming, right? Especially for you this one and two bonus dips that you also want to have on your snack board this weekend. For your carrot, a piece of bread, or just nice on your sandwich the day after...

1. Mirza Ghasemi – Persian eggplant spread

2 large eggplants

3 tomatoes, peeled and chopped

7 cloves of garlic

1 tbsp tomato paste

1/2 red chili, finely chopped and without seeds

50 ml olive oil

1 tsp turmeric

1 tbsp maple syrup

Pinch of salt

1. Roast the eggplant over the gas stove or for 60 minutes at 180 degrees in the oven.

2. Finely chop the garlic, heat some olive oil in the pan and sauté the garlic. Be careful not to burn the garlic.

3. Add the turmeric and tomatoes when the garlic starts to change color.

4. Once the eggplants are ready, remove the skin and scoop out the soft flesh.

5. Add to the tomato mixture and turn the heat up slightly.

6. Stir in the tomato paste, maple syrup, salt, and red chili and let it simmer nicely.

7. Let cool.

2. Cannellini dip.

400 g cannellini beans, drained and rinsed

4 artichoke hearts, chopped

2 tablespoons flat-leaf parsley, finely chopped

2 tablespoons of olive oil

1 large clove of garlic

Zest and juice of half a lemon

Garnish: parsley

Sea salt and freshly ground black pepper

3. Serve the dip in a nice bowl and garnish with some extra parsley.

1. Put all the ingredients in the blender and mix until you get a smooth mass.

2. Season with salt and pepper.

3. Roasted pepper dip.

A handful of roasted almonds

1 red bell pepper

1 yellow pepper

A handful of parsley

Zest of 1 lemon

Good drizzle of olive oil

1 tsp coriander powder

1 clove of garlic

1 tsp chili flakes

Garnish: parsley and juice of the lemon

2. Roast the peppers in the oven until they start to char.

1. Preheat the oven to 180 degrees.

3. Remove them from the oven and peel them.

4. Put all the ingredients in the blender and mix not too long. It’s actually tastier if the nuts are still a bit coarse.

5. Season with salt and pepper.

6. Put the dip in a nice bowl, garnish with some extra parsley and squeeze some lemon juice over it.

A regular Saturday is a visit to my favorite little market in Amsterdam-West. I always take the same route to browse my favorite stalls...