Complete your meze feast with a new spin on baba ganoush dip. Our chargrilled artichoke and feta combination is ideal for pairing with flatbreads and falafel
Ingredients
280g jar chargrilled artichokes in oil
3 tbsp tahini
1 lemon juiced (approx 50 ml)
2 garlic cloves
2 tsp smoked paprika
25g feta
flatbreads or stuffed vine leaves, olives and falafel
Instructions
1Pour 50ml of the oil from the artichokes into a food processor. Add the artichokes and discard the remaining oil. Pour in the tahini and lemon juice, add the garlic and smoked paprika, then blitz until very smooth.
2Spoon into a bowl and crumble the feta over the top with a few twists of black pepper. Serve with warm flatbreads, or as part of a meze with stuffed vine leaves, olives and falafel.
