Sometimes Dips aren’t the Best Option.
A few weeks ago I was invited to a gathering to celebrate Chinese New Year with my Chinese class. The invitation asked us to please ‘bring a plate of dish’ to this pre-class picnic – which I promptly forgot about until the evening before. When I remembered that I was supposed to bring some food, not only was my cupboard bare, but I had no idea what to make.
White Bean, Lemon and Rosemary Dip
I hoped for inspiration during my panicked dash to the shops, and didn’t find any so I bought some ingredients to make into dips. When I got home Felix pointed out that maybe I should be making something Chinese to take to this Chinese do. Nonsense, I thought, just because we are speaking Chinese doesn’t mean we are expected to be cooking Chinese food.
I have two words – Epic Fail.
Muhammara – Capsicum and Walnut Dip – Recipe blogged previously.
Of course people would want to eat Chinese food and a Chinese New Year party. duh! Seriously? What an idiot!
So, I show up crackers and dips in hand and am competing with dumplings, noodles and special Chinese New Year cake! My dips sat overlooked in a corner, nibbled at, but the dumplings took the prize here. Actually the capsicum and walnut dip was enjoyed by the Muslim man who was too scared to eat the dumplings for fear of pork, and by my vegetarian classmate.
But this doesn’t mean that my dips weren’t tasty, but in a head to head competition Dips vs Dumplings, dumplings are always going to win.
Hummus with coriander and spring onions
White Bean, Lemon and Rosemary Dip
(adapted from Mark Bittman on Food)
Makes about 2 cups.
2 400g tins cannelini beans, drained and rinsed.
1T chopped fresh rosemary
extra virgin olive oil
1 lemon
Salt and pepper,
2 cloves garlic.
In a food processor, blend the beans and garlic with some lemon juice for tang and to loosen the mix. Transfer to a bowl and using a wooden spoon, beat in the rosemary, the zest of 1 lemon and enough olive oil to give a smooth consistency. Taste and season with salt and pepper, it may need more lemon juice. Keeps well for up to 3 days in the fridge, though the lemon zest flavour does become more potent the longer it is kept.
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12 Comments
As much as I want to say that those foolish people didn’t know what they were missing out on..
<3 dumplings
Still that white bean dip is delicious.
Those dips look amazing! Have to admit, I’m a dumpling fiend, so the dumplings might have won me over. Still…! What’s Chinese New Year cake, by the way?
Amateurs. You stuff yourself on dips as an appetiser. Then you stuff yourself on dumplings. Abundant deliciousness is never an ‘either/or’ situation!
Haha, I totally agree with Ella. I don’t see why it has to be an either or situation… Obviously any sane person would go for BOTH! That white bean dip is killing me… I so need to dip a cracker in that. Or a spoon. Whichever.
F: Foolish people meant that we got to eat more of said dips
Y: Don’t worry, the dumplings won ME over too
I am not exactly sure about the Chinese New Year Cake, but it was sticky rice -ey and i think sweet potatoey and deep fried. It was delish, so snapped up super fast! I will have to ask my Chinese teacher what it actually was.
Ella: Total amateurs, agreed! Though I did feel a little woozy in my class due to overindulgence, but still!
Jesse: Oh, thanks! I certainly ate more than my fair share, of everything. The dip is delicious, probably best on a cracker though
I love your food photography. you make dips look much more interesting.
These dips look great. I love the colour of the capsicum and walnut. It’s good that you brought some diversity to the party. I’m always relieved if there’s at least something gluten free that I can eat. Dip and veggies is often a saviour for me when everything else is off the menu. To get a home made dip makes it even better.
These look great and healthy, would go good with some toasted Lebanese bread too.
Your experience with the dip reminds me of Primary school and ‘Multicultural Day’. We all would have to bring a plate of food from home and every single time all Asian kids would bring fried rice. There was alot of fried rice left.
(points and nods and howard’s comment)
also, those flavour combinations sound fantastic. such a change from the ordinary. and my-oh-my that capsicum dip has a lovely hue. lovely hues make me happy
Two words – epic shame!
Sorry to hear things didn’t work out as well as you’d hoped, even though dips look fantastic. If it’s any consolation, your photos look like they’ve come out of a cookbook. Very nice
I distinctly remember the capsicum and walnut dip as being an epic win!
smileona: Thank you! It is mostly just a trick of the light
Arwen from Hoglet K: Oh, good point! Diversity is often a great thing, for reasons that maybe not all of us understand
howard: Yes, perfect with warm lebanese bread. Haha, great story. The primary school I went to had only 2 Asian kids in it, we had a fried rice deficit.
shez: Great colours are amazing, yes! The capsicum was delicious.
Simon: Thanks!
James: Thanks