Day 96: a resplendent trinity

You will sigh with relief as I tell you I'm not going to witter on about these three tremendously gorgeous tasting - and looking - dips; I’m afraid I'm far too hungover from our little Eurovision shindig last night and I have imminent plans involving this glorious trio, my sofa, and Julia Roberts, Shirley MacLaine, Sally Field, Olympia Dukakis, Dolly Parton and Daryl Hannah.

Pictured above, and I'm sure you don't need me to tell you which one is which, are: Coriander and Jalapeño Salsa (Green Sauce), Burnt Onion and Aubergine Dip, and Beetroot and Chickpea Dip; each one exceptionally delicious. I'm a creamy dip kind of guy (mayo or sour cream based ones), often avoiding the veg-based ones, but that aubergine dip is quite possibly one of the best things I have ever tasted in my life; in fact, it’s that addictively good, you’d have to prise both spoon and bowl from my firm grasp if I were to be left alone with it for too long.

ln hopes of leftovers, I made each dip to the full quantities in the recipes: we will have the green sauce with a (banana skin) curry tomorrow night, and will greatly enjoy the burnt onion and aubergine dip with linguine in the week (if I can exercise some self restraint each time I open the fridge and stop taking a spoon to it). I've frozen half of the beetroot and chickpea dip. I used a stick blenders for all of these and I’m proudly surprised how smooth I managed to get the hummus-like beet dip.

A trinity of gorgeousness. I could write for paragraphs about each one; how it tastes, what I’d have leftovers with, how often I want to make it (etcetera, etcetera), but if you follow me on social media you’ll no doubt see my love for them on there over the coming weeks. And beyond.