Sundried Tomato Tapenade

One of my favourite weekend nibbles is a collection of breads and dips. A common offerings is a dish of olive oil with a little balsamic vinegar in the middle.

I really enjoy dukka, an Egyptian blend of nuts and spices. I have three varieties in my pantry at present. One is made from roasted chickpeas, coriander, cumin, black pepper, salt, mint and sesame seeds. Another comprises almonds, paprika, mixed spices, sesame seeds and salt. The third has mixed nuts, hazelnuts, sesame seed, salt, herbs and spices.

You can make your own, with either a chickpea or nut base. The ingredients are ground together until they form a coarse powder. A coffee grinder is good for this operation. Don't overgrind or you may end up with a paste, particularly if you're using nuts.

Dukka is served with bread and olive oil. Dip a chunk of oil in the bread and then in the dukka. Warm pita bread is good for this. Or a chewy ciabatta.

Another good bread accompaniment is zatar which is a mix of dried thyme, sesame seeds, salt and sumac. Sumac is a dark purplish red powder with a slightly tart flavour. I sometimes brush pita bread with olive oil, sprinkle it with zatar and then bake it in the oven for five minutes. For a bit more oomph you can sprinkle on some finely grated cheese - don't overdo it. Serve cut in wedges.

Hummus is another option. A quick way to make it is to take a can of chickpeas, drain and place in a food processor with two cloves of garlic, the juice of a lemon, 1 tablespoon olive oil, a tablespoon of tahini (sesame seed paste), some ground cumin, salt and a dash or chilli powder. Process until smooth, adjusting the seasoning and adding a little water to thin it down.

One of my personal favourites is

Sundried Tomato Tapenade

1 cup soft sundried tomatoes
1 cup mixed pitted olives
1/2 cup toasted pinenuts
handful of fresh basil
2 cloves garlic
1 tablespoon olive oil (or oil from the tomatoes)
juice of one lemon

Roughly chop the tomatoes, basil and olives and place in a food processor with the other ingredients. Pulse a few times until you have a thick paste. You may need to add a little water if it looks too dry. Serve with toasted slices of french bread