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Artichoke dip with cumin wafers
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Elevate your party with creamy artichoke dip paired with spicy wafer biscuits.
Ingredients:
  • 2 lemons, halved
  • 4 (about 1.3kg) globe artichokes
  • 100g low-fat fresh ricotta
  • 100g low-fat sour cream
  • 4 green shallots, ends trimmed, finely chopped
  • 82.50 ml coarsely chopped fresh continental parsley
  • 21.00 gm fresh lemon juice
  • 5.20 gm red Tabasco pepper sauce
  • Pinch of salt
  • 75g (1/2 cup) plain flour
  • 80g (1/2 cup) chickpea flour (besan)
  • 2 tsp cumin seeds
  • 80ml (1/3 cup) warm water
  • Plain flour, to dust
Instructions:
  • Preheat your oven to 200°C. Line 2 baking trays with non-stick baking paper, then mix the flours, cumin seeds, and salt in a bowl.
  • Gradually mix in the water using a round-bladed knife until the mixture just comes together evenly. Knead the dough on a lightly floured surface for 3 minutes or until smooth.
  • Divide the dough into 8 equal portions and shape them into balls. Roll out each portion into an 8cm-diameter disc that is about 2mm thick using a lightly floured rolling pin. Cut the discs into quarters and place them on the prepared tray. Repeat the process with the rest of the dough portions.
  • 1. Preheat the oven. Bake the wafers for 4-5 minutes until slightly golden. 2. Remove from oven, flip the wafers, switch trays, and bake for an additional 3-4 minutes until golden brown. 3. Take out of the oven and cool on a wire rack for 15 minutes before serving.
  • To prepare the artichokes for the dip, bring a large saucepan of water to a boil and add the lemon halves. Trim the artichokes, removing the top 2cm of leaves, trimming the stems, and peeling off 2 layers of outer leaves. Halve the artichokes and remove the choke near the base. Immediately cook the artichokes in the boiling water for 15 minutes until tender. Drain and discard the lemon. Allow the artichokes to cool for 20 minutes before proceeding.
  • In a food processor, combine artichoke, ricotta, sour cream, green shallot, parsley, garlic, lemon juice, and Tabasco. Blend until smooth and well mixed. Season with salt to taste and transfer to a serving bowl.
  • Pair the artichoke dip with the fragrant cumin wafers for a perfect combination.

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