dips and spreads

The sky this morning was an poisonous shade of orange and all day there has been a visible haze of smoke. The air has a heaviness that I haven’t felt since I was in Mexico City and I’ve been limiting my dog walks to a block or so for days.

It’s better here than through much of the province – Kamloops scored a horrifying 49 on the Air Quality Health Index and Clinton’s Mayor warned that a wildfire may threaten the hydro station that fuels much of MetroVancouver and the Island. The city has emptied out for the long weekend, save for those celebrating Pride Weekend and the Powell Street Festival, with many people in search of clearer air.

But, I’m supposed to be writing about something much more pleasantly smoky. [Aside: When did smokey become an old-fashioned spelling?] I charred some eggplants on the grill this evening, then finished them in the oven. I scooped out the pulp and whirred it in the food processor with lemon, garlic, smoked paprika, and basil. Then, I served it with crackers and toasted French bread.

It’s the kind of dip that I enjoy taking on a bike ride or a hike as much as I do serving it as part of a buffet. I whirred it a little too long to live up to its name, but the flavour is still terrific. It’s salty, earthy, herbacious, and spicy. It would have been lovely as part of an al fresco meal, under normal circumstances, but tonight it took a little bit of the sting out of staying indoors.

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I find that it’s in warmer weather than my refrigerator fills with dips, sauces, and condiments. In colder months, it’s filled with soups and stews, one pot meals that need no additional seasoning, save for a quick gremolata or a dusting of seasoned breadcrumbs. I might find myself thinking I should whip up some romesco or chimichurri, but I rarely do.

This seasonal shift might be because mix-and-match buffets are perfect for outdoor eating; or that tartines showcasing summer produce need just a swipe of something flavourful to complete them; or that hot weather saps my will to cook and suppresses my appetite, so it’s best to fill the fridge with quick and tempting food. It’s probably the last one, if I’m being honest. The others are simply collateral benefits.

In any case, June is a great time to perfect your house hummus recipe, before it gets too hot and in time for all those picnics you’re going to organize in July and August. This hummus is a great place to start. There aren’t any flavourings incorporated into the hummus itself, save for lemon, garlic and tahini, making it a blank canvas for whatever you choose to garnish it with. I used dukkah and smoked paprika, as suggested, along with a drizzle of olive oil and it went nicely with the rye crackers I had on hand.

I made a full batch, which is at least enough for the weekend. I think I might make some flat breads tomorrow and fill them with hummus and fresh vegetables, for a bit of Eighties nostalgia and some easy weekend eating.

You can read through everyone’s posts here. And consider joining this community of wonderful cooks and lovely people, as we work our way through David Lebovitz‘ My Paris Kitchen.