Yesterday afternoon we had guests coming for afternoon tea. No tiered cake plates and no photos of what we actually ate but here is the table set and ready. A damask tablecloth, dainty china and glassware and silver cake forks.
I wanted to make a dip and my first choice was hummus which I make regularly and I always have a good result despite that fact that I do not really use a recipe. However, that was not to be as I realised I had no garlic.
A little earlier I had picked a pumpkin from the garden and sliced it up ready to roast. These slices were to be used on pizzas for dinner tonight. I discovered that I had more than I would need for the pizzas so I decided to make a roasted pumpkin dip. It couldn’t be that difficult. The commercially-prepared roast pumpkin and cashew dip is very yummy.
I had no cashews but found a small handful of peanuts and a few pistachios (somewhat stale) and a couple of teaspoons of sesame seeds. I tossed them all in a tray to roast in the oven for about 10 minutes then ground them in the blender. The roasted pumpkin was added and blended. The mixture was too dry for my liking so I added some olive oil and lemon juice bit by bit in equal measure until I achieved the desired consistency.
The next step was the flavour. A pinch of chilli powder, 1/2 teaspoon cumin, a good grind of sea salt and black pepper and some onion flakes completed the improvisation.
Here is the finished product, garnished with some coriander from the garden.
As well as the dip which was served with rice crackers and corn chips, I made a chocolate slice. The guests brought some local brie and olives which were as delicious as any I have had.
A pleasant afternoon with good company, food and conversation.