Middle Eastern dips that aren’t hummus | Kitchen aide

Think charred or roasted mashed spiced veg, or yoghurt laced with lemon and garlic …

• Got a culinary dilemma? Email feast@theguardian.com

I always make my own hummus, but what other Middle Eastern dips should I try?
Jo, Merseyside

“The whole idea of dips and meze is that you can use whatever you have in the fridge,” says Eran Tibi, chef-owner of Bala Baya in south London. And a good template to have in your arsenal is Tibi’s “bonfire veg dip”. Start by charring your preferred veg (tomato, garlic and chilli in Tibi’s case) over a flame until “mushy”. Once cool, “roughly chop [skin on], then put in a bowl with fresh coriander or oregano, a bit of lemon juice, lemon zest, olive oil, salt and pepper.” Mix and you’ll have “the most luxurious, smoky, delicious dip to go with grilled meat, fish or bread”.

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