The recipe from Cortney Burns fermented squash and sesame dip (Saveur nr. 193) is time-consuming. She is using things like amchoor and onion powder which make up part of the larder at Bar Tartine. I decided to take a short cut and see if this long anticipated dip is as good as it looks, using what I have at hand. The result is surprising with a distinct and intense fermented taste.
Ingredients:
200 gr fermented squash (see my previous post)
3 Tbsp sesame tahini
1-2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp good curry powder
1/4 tsp turmeric powder
1/2 tsp hot paprika
2 Tbsp good olive oil
Instructions:
Put the fermented squash together with all the other ingredients and blitz. Finish with finely chopped chives and some chervil leafs. Serve with seed crackers or some of good bread.