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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

Broad Bean & Almond Hummus and Smoked Aubergine Dip

Andy Bates

A great alternative to the usual deep fried canapés or starters at a party and can be made in advance giving you more time to spend with friends and family this festive season. 

These dips will work just as well served with grilled meats at a summer bbq, particularly with lamb.

Also, try the almond butter from the butter bean and almond hummus as great alternative to peanut butter.

My Broad Bean & Almond Hummus and Smoked Aubergine Dip

andy-dips

Ingredients

For the broad bean and almond hummus:

  • 400g broad beans, peeled
  • 2 tablespoons almond butter (see method below)
  • 1 clove garlic, puréed
  • Juice of half a lemon
  • 1 tablespoon fresh chopped mint
  • 60-75ml olive oil
  • Salt and white pepper

For the aubergine dip:

  • 2 medium aubergines
  • 60ml tahini
  • 60ml lemon juice
  • 2-3 garlic cloves, finely minced
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon olive oil, optional
  • 100g crème fraiche

Method

For the almond butter, in an oven at 180°C, roast 300g of whole almonds for 10 minutes, allow to cool then in a food processor blitz for around 10 minutes, stopping occasionally to scrap the sides, until a creamy consistency. Scoop into a container reserving around 2 tbsp in the processor. The butter can be kept in an airtight container for up to three weeks.

For the broad bean & almond hummus, add all the remaining ingredients with the reserved 2 tbsp of almond butter and blitz till smooth. More olive oil can be added if too thick. Season to taste.

For the aubergine dip, char the aubergines over a flame on the hob, then roast the aubergines in an oven for 45-50 minutes at 170°C. Allow them to cool for about 10-15 minutes in a ziplock bag. Remove the skin and transfer the flesh into a blender. Blitz with crème fraiche, tahini, garlic, lemon juice, olive oil and cumin until smooth. Season with the salt and black pepper, then transfer to your serving dish. The dips can also be placed in the fridge, they taste just as good if not better the next day.

Serve with flatbread, pitta, crisps or can even be spread on toast. 

Find my full episode of '12 Chefs of Christmas' HERE

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categories Recipes
tags Christmas, Vegetarian, Dips