My Mexican BBQ inspired Summer salsa - made with smoky charred roast aubergine, peppers and tomato - finished with the fresh zesty taste of lime, chillies, shallot vinegar and of course a little splash of tequila.
If you love chickpeas but need a break from hummus, this dip is for you. With a beautiful blend of chickpeas, ginger and lemon, you can use this dip everywhere you'd normally use hummus. It'll have you smiling in no time.
Mike Price of The Clam in New York cooks clams with white wine, garlic and thyme until they just begin to open up from their shell. He gives them a fine chop and combining them with sour cream, lemon juice, Worcestershire sauce and cayenne.