I’ve been in a dippy mood of late.

Their form offers so much potential and I’ve been having a grand time playing around with flavours and their combinations.

While this dip takes its base cue from baba ganoush, I wanted to create something that brought to mind the tastes and textures of the Mediterranean.

This is what I came up with.

  1. Drizzle sweet peppers (4 medium) and aubergines (2 large) with Argan oil  (you can substitute this with sesame oil for a similar nutty undertone) and roast until soft.
  2. Cool the vegetables and process until almost pureed.
  3. Blend feta (1 round) and marinated sun-dried tomatoes (5 pieces) until combined and add to the processed vegetables.
  4. Blend dried figs (4 pieces), fresh coriander (1 handful) and two cloves of garlic until almost pureed and stir into the vegetable mixture.
  5. Add a few spritzes of Argan oil.
  6. Season with ground coriander, salt and black pepper.
  7. Stir well to combine.

My quantities are estimates and you can adjust them as you go along.