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.

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

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.