Potato, garlic and black olive dip
Photo by Tam West
Serve with a medley of chopped colourful vegetables for an altogether healthier chip ’n’ dip.
- Peel, chop and boil potatoes in very salty water until well cooked. Drain and mash with a big pour of olive oil (if necessary, add a little of the cooking water to keep it loose).
- Crush garlic with 1 Tbsp salt to form a smooth paste (the mortar and pestle is your friend) and blitz in a food processor with walnuts, ½ cup extra virgin olive oil and the zest and lemon juice to form a smooth paste.
- Fold into the mash, thin with approximately ⅓ cup pickle juice (or white wine vinegar) to taste and chopped black olives. Season with sumac. Chill to serve.
More of Warren's dips to serve with crudites