Summer calls for light, vibrant dishes that celebrate the season's produce. The Barbary's Aika Levins shares three simple dips perfect for warm-weather entertaining.
Fava Bean Dip (Bessara)
This Moroccan classic is creamy, earthy, and packed with protein.
- 250g dried split fava beans, soaked overnight
- 4 cloves garlic, peeled
- 1 tsp cumin seeds, toasted and ground
- 3 tbsp olive oil, plus extra for serving
- Juice of 1 lemon
- Salt and pepper
- Paprika and fresh parsley to garnish
Drain the soaked favas, then boil in fresh water with garlic until tender (about 30 minutes). Drain, reserving some cooking liquid. Blend favas, garlic, cumin, olive oil, and lemon juice until smooth, adding cooking liquid as needed. Season, then serve drizzled with olive oil, paprika, and parsley.
Roasted Vegetable Dip (Mechouia)
A smoky, tangy Tunisian-style dip.
- 2 red bell peppers
- 2 tomatoes
- 1 small onion, quartered
- 2 cloves garlic, skin on
- 1 tsp caraway seeds, toasted and ground
- 2 tbsp olive oil
- 1 tbsp harissa (optional)
- Salt and lemon juice to taste
Roast peppers, tomatoes, onion, and garlic at 200°C (400°F) for 25-30 minutes until charred. Cool slightly, then peel skins. Blend all ingredients except harissa until chunky. Stir in harissa if using. Season and serve with crusty bread.
Grilled Courgette Dip (Zaalouk)
A silky, smoky aubergine-less twist on the classic.
- 4 medium courgettes, sliced lengthwise
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tbsp tomato paste
- Juice of 1/2 lemon
- Salt and fresh coriander to finish
Grill courgette slices until charred and tender. Chop roughly. Heat olive oil, sauté garlic with cumin and paprika for 1 minute. Add courgette and tomato paste, cook 5 minutes. Mash lightly, add lemon juice and salt. Serve warm or at room temperature, topped with coriander.
These dips are ideal for lazy summer afternoons—serve with flatbreads, crudités, or as part of a mezze spread.