Well my best contribution to a conversation seems to be 'uha!' or 'heunm?' (freaky lip cut has made most of my diction sound unrecognisable) - so might as well relocate to the kitchen. Smokey cumin, sticking to a hot pan giving off the air of a late night Moroccan carnival, fire in heaps of pomegranate seeds, that give sweet little rose water notes of freshness and then.. scoop it up with some crusty bread and creamed beetroot and you've got yourself this lovely little mezze selection that feels totally fresh and summery.
4 tbsp cumin
lots of salt
1 400g chickpeas (drained)
2 cloves of garlic (crushed)
1/2 pomegranate (the seeds)
1 lemon (juice)
100g chorizo
handful of flat leaf parsley
5 beetroots (pre-cooked)
5 tblsp cream fraiche
1 clove of garlic
2 chilli's
1 tbsp tahini
splash of balsamic vinegar
drizzle of olive oil
Make the dip. Combine all the ingredients and blitz until it's a smooth mixture. Add salt and pepper to taste. Heat some oil in a pan, add the cumin and salt, don't mix, after 1 min, add the chickpeas, mix a little, leave for a min or two, add the garlic and a little more cumin. Add the lemon juice and parsley. Leave it for a few mins, it will start to smoke. Add the chorizo and the pomegranate seeds. Then toss a few times and serve with the dip and come crusty bread.
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