FOOD & DRINK
ROASTED EGGPLANT & TAHINI DIP Roast an eggplant in a hot oven for about 30 minutes until soft. When cool enough to handle, remove and discard the skin and roughly chop the flesh. Drain off excess liquid. Combine in a bowl with 1 clove garlic mashed with 1⁄2 teaspoon flaky sea salt, 2 tablespoons Ceres Organics Unhulled Tahini, 1⁄2 teaspoon ground cumin, 2 tablespoons lemon juice, 3 tablespoons olive oil and 1⁄4 cup chopped flat-leafed parsley. Garnish with yoghurt and pomegranate seeds. Makes 1 cup. CANNELLINI & CHIPOTLE DIP Blitz in a food processor 1 drained can Ceres Organics Cannellini Beans, 1 clove garlic, 2 teaspoons sherry vinegar, 3 tablespoons olive oil, 1⁄4 cup coriander leaves and 1 chipotle pepper (try La Morena brand) or 1 teaspoon chipotle hot sauce. Season to taste. Drizzle with extra hot sauce to garnish. Makes 1 cup. ARTICHOKE & ROCKET DIP Blitz in a food processor 3⁄4 cup drained marinated artichokes, 1 clove garlic, 1 packed cup rocket leaves, a pinch of chilli flakes, 1 tablespoon lemon juice and 2 tablespoons each olive oil and cream cheese until smooth. Season to taste. Makes 1 cup.