Behind any good garden party, barbecue or picnic, is an incredibly moreish summer dip. Zesty, creamy or herbaceous, dips are the unsung heroes of summer gatherings, quietly elevating any table (and indeed occasion) to one of celebration and indulgence.
Our new Heritage Grain Crispbreads provide the perfect stage for a crowd-pleasing summer dip — and offer a little more luxury, sustenance and crunch than your average crisp or crudité. Made from heritage grains produced through our Wheat Project — where we are expanding soil-positive farming — these crispbreads are nutritionally diverse and full of flavour.
Of course, there’s an art to pairing the right dip with the right vessel. And we think the nutty, complex notes of these crispbreads underscore an aubergine summer dip beautifully.
This charred aubergine cream recipe is just the ticket: creamy, of course, with smoky undertones from the roasted aubergine, and punctuated with herbs and zest. Thanks to the tahini, this summer dip has a subtle nuttiness that complements the malted, earthy flavour of the crispbreads.
So, whether you’re hosting a summer event yourself or bringing a dish, try this aubergine dip with our Heritage Grain Crispbreads. Served with a glass of something chilled, the duo will help set the tone of any occasion this season.
CHARRED AUBERGINE CREAM RECIPE
INGREDIENTS:
To make 500g (a good amount to serve as a table dip for a party of around five).
252g Haverstock White
197g roasted aubergine puree
25g parsley
22g tahini
3g lemon zest
1g pepper
THE RECIPE:
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Slice the aubergine in half and roast cut-side down at 200°C for 30 minutes. Once roasted, char the surface with a blowtorch to enhance the smoky flavour, then scoop out the flesh.
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Pour out the oil and aromatics from the jar of Haverstock White and discard.
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Wash and dry the parsley thoroughly, then finely chop.
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Combine all ingredients and mix until a smooth, consistent cream is formed.
