It’s footy finals time, and with a jam-packed weekend of action – AFL on Saturday, NRL on Sunday – it’s time to load up the chips and get ready to dip into the action. Try out these colourful dip recipes for a festive footy spread – everyone’s a winner!
2 x 400g cans chickpeas, drained and 1/4 of the brine of 1 can reserved
Juice of 1/2 lemon, or more to taste
2 garlic cloves, peeled
1 small packet (about 30g) of flat leaf parsley
1 small packet (about 30g) of fresh coriander
1/2 small packet (about 15g) of tarragon, leaves picked
2 Tbsp tahini
Generous amount of Maldon sea salt
Flakes and freshly ground black pepper
Pitta bread, to serve
1 tsp nigella seeds
Put all the main ingredients into a blender (if using a food processor, you will need to mince the garlic and roughly chop the herbs first) and blitz until smooth.
Check and adjust the seasoning, adding more lemon juice to taste. Serve garnished with the nigella seeds and a drizzle of olive oil.
Beetroot, tahini and yoghurt dip
1 large or 2 small beetroots (You can use the pre-cooked beetroot available from supermarkets and skip the roasting)
1/3 cup (90g) thick Greek-style yoghurt
1 Tbsp tahini
1 Tbsp extra-virgin olive oil, plus extra for drizzling
1/4 preserved lemon rind, finely diced
1/4 tsp ground cumin
Sea salt and freshly ground black pepper
Sourdough toast, to serve (optional)
Preheat the oven to 200°C. Line a baking tray with baking paper and wrap the beetroot(s) in foil. Roast for 30–45 minutes, or until a knife passes easily through the beetroot, then remove from the oven and allow to cool.
Blend the roasted beetroot in a food processor until creamy, then transfer to a bowl and mix in the yoghurt and tahini until well combined. Add the olive oil, preserved lemon and cumin. Season with salt and pepper to taste, then serve right away with a drizzle of olive oil and the sourdough toast (if using) or store until needed. This dip can be kept in an airtight container in the fridge for up to 5 days.
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