‘ O H , G O D . I S T H A T A L I S O N R O M A N ‘ S D I P ? ’
i brought this to a dinner party along with some freshly made flour tortillas - because - whatever. fresh flour tortillas are delicious + more readily available than fresh pita.
as soon as i put the bowl on the table i got some snip.
‘oh, god. is that Alison Roman’s dip?’
Alison’s food has become so ubiquitous with accessible + delicious ‘what-i-keep-in-my-pantry-food’ that the rest of us look like we’re ripping her off. and to her i happily tip the hat.
she champions the importance of a well stocked + curated pantry + how to make the most of those ingredients.
what’s not to love about that?
so, i guess, here’s a version of an Alison dip.
NOT? ALISON ROMAN’S DIP
1 1/4 cups of labne
3/4 cup of tahini
1 tbsp olive oil
1 tsp fennel seeds
1 tsp flax
1 tbsp sesame seeds
1 tsp smoked paprika
1 tsp cayenne pepper
pinch of salt
pepper
in a dry pan toast fennel, flax, + sesame seeds until fragrant.
add smoked paprika and cayenne, turn off heat and and toss to incorporate.
add a healthy glug of olive oil and stir until cool.
using a large spoon mix together tahini and labne and plate in a bowl.
pour seed spice olive oil mixture over the top.
drizzle another healthy bit of olive oil over the top and grind a bit of fresh pepper, a pinch or two of salt, and some fresh herbs - dill or oregano are my favorites.
then use either fresh tortillas, chips, or pita - whatever you live to get in there.