Aika Levins, group development chef at London's Studio Paskin group, shares three simple summer dips inspired by the Barbary Coast. These dips are designed to build flavor from the start, offering a mix of spice, seasoning, color, and texture. Serve them with grilled flatbread, seeded crackers, or fresh vegetables. The kaha kaha and machluta dips work well with grilled chicken, while the fava dip complements grilled fish.
Courgette Machluta
This fresh take on a traditional pulse soup features charred courgette and onion folded into a cooling yoghurt with confit garlic and warm spices. Best made ahead to allow flavors to deepen. To make confit garlic, bake peeled cloves in vegetable oil at 200°C (180°C fan)/390°F/gas 6 for 30-40 minutes until soft, or cook on low heat on the hob.
Prep time: 15 minutes
Cook time: 20 minutes
Chill time: 2 hours+
Serves: 6
- 500g courgettes, cut into quarters lengthways, spongey seeds removed
- 75g red onion, peeled and cut into 2cm-thick slices
- Extra-virgin olive oil
- Sea salt and black pepper
- 30g confit roast garlic (homemade or shop-bought), crushed to a paste, plus 15ml of its oil
- ½ tsp ground turmeric
- ½ tsp ground chilli flakes
- ½ tsp ground cumin
- 300g Greek yoghurt
Season courgette and onion with oil, salt, and pepper. Grill on high heat for 2-3 minutes per side until charred and cooked. Cool, then dice into 1cm pieces. Mix with remaining ingredients, season again, cover, and refrigerate for a few hours before serving.
Kaha Kaha
Half dip, half salad, this dish features soft roast vegetables sharpened with vinegar and herbs.
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 6
- 3 aubergines, trimmed, peeled, and diced into 2cm cubes
- 1 red pepper, deseeded and diced into 2cm cubes
- 1 green pepper, deseeded and diced into 2cm cubes
- 50g peeled garlic, crushed
- 3 chillies (mix of red and green), finely sliced (remove pith and seeds for less heat)
- 200ml light olive oil
- Salt
- 25ml white balsamic vinegar (high quality recommended)
- 25ml extra-virgin olive oil
- 50g flat-leaf parsley, chopped
Preheat oven to 220°C (200°C fan)/425°F/gas 7. Combine aubergine, peppers, garlic, chillies, light olive oil, and salt in a bowl. Spread on a baking tray in a single layer. Roast for 20-25 minutes until cooked and golden. Return to bowl, dress with vinegar, extra-virgin olive oil, and parsley while still warm. Season to taste and serve at room temperature.
Fava
This smooth puree is rich with caramelised onion, thyme, and lemon, topped with a crisp tomato and caper salad. Works as a dip, side, or base for fish or octopus.
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6
For the fava puree:
- 125g red onion, peeled and sliced
- 25g garlic, peeled and sliced
- 60g light olive oil
- 250g yellow split peas
- 1 tsp fresh thyme leaves
- Juice of 1 lemon, or to taste
- Salt to taste
For the salad:
- 50g red onion, peeled and diced
- 100g cherry tomatoes, quartered
- 25g capers in brine, drained
- Extra-virgin olive oil, lemon juice, and flaky sea salt to taste
- 10g flat-leaf parsley, chopped
Cook onion, garlic, and oil in a saucepan over medium heat for 12-15 minutes until soft and caramelised. Add split peas, thyme, and enough water to cover. Bring to a boil, then simmer for 20-25 minutes until split peas are soft (add water if needed). Transfer to a blender and blitz until smooth. Season with lemon juice and salt. Pour into a bowl, cover with clingfilm to prevent a skin, and cool.
For the salad, mix onion, tomatoes, and capers. Dress with olive oil, lemon juice, and salt. Spread fava on a platter, make a well, spoon in the salad, top with parsley and olive oil. Serve at room temperature.
