A savoury challenge for the August Daring Bakers challenge, oh my! I just had to get some friends around and call it a party! And since it’s a party, why not go a bit over the top and do a few more dips as well? So here are the results: Lavash crackers with a intercontinental dip trio, with a bit of mexican, a pinch of indian, a whiff of mediterranean. Sounds a bit posh, doesn’t it?

Such a cool vegan or gluten-free challenge (which I’m posting late again, sorry!) was hosted by Natalie from Gluten A Go Go, and Shel, of Musings From the Fishbowl, and you can find the recipe for the crackers here or here.

Guacamole

2 small avocados
1 tablespoon red onion, thinly chopped
Juice of one lime
1 teaspoon chilli powder
1 tablespoon coriander, chopped

In a bowl, add the lime juice to the chopped onion and chilli powder, and let it marinade for a few minutes.

Halve the avocados, remove the seeds and scoop out the flesh with a spoon. Chop them into small pieces to help with the mashing and add them to the ingredients in the bowl.

Mash and mix it all with a fork, until smooth (or leave it course if you prefer) and then add the chopped coriander.

Keep it in an airtight container, and refrigerate it until it’s time to serve.

Apple Chutney

2 large apples, cored and diced
1/2 red onion, thinly choped
1/4 cup apple vinegar
2 tablespoons brown sugar
1 tablespoon grated ginger
1 tablespoon grated lemon peel
1/2 teaspoon cummin

Mix all the ingredients in a small saucepan and let it simmer, covered, for about 30 minutes. Then uncover and cook for a bit more, until the excess liquid evaporates.

Keep it in an airtight container, and refrigerate it until it’s time to serve.

Slow Roast Mediterranean Dip

500g small tomatoes on the vine
1 red onion, sliced
1 garlic head
1/4 cup olive oil
50g roasted pine nuts, finely chopped
A few leaves of basil

Halve the tomatoes. Add the olive oil to the bottom of a baking tray, and spread the tomato halves, sliced onion and non pealed garlic cloves. Season with a bit of salt and pepper.

Cook in the oven at 100º for about 2 hours. Peal the garlic cloves, move the mixture to a medium bowl and process it with a blender until smooth.

Mix in the pine nuts and the roughly chopped basil leaves. Keep it in an airtight container, and refrigerate it until it’s time to serve.