About Me

My photo
Back in the 80s, I wrote a book called "Voyaging on a Small Income", which was published and sold astonishingly well. It’s become almost a “classic” and is probably why you’ve found this site! I’ve been living aboard and sailing since the 70s. Nine different boats have been home, sometimes for several months, sometimes for many years. I love the way of life, the small footprint and being close to Nature. I’m a great fan of junk rig and having extensive experience with both gaff and bermudian rig, I wouldn’t have any other sail on my boat. It’s ideal as a voyaging rig, but also perfect for the coastal sailing that I now do. I’d rather stay in New Zealand, not having to keep saying goodbye to friends, than go voyaging, these days. Between 2015 and 2021, I built the 26ft "FanShi", the boat I now call home. For the last 45 years or so, my diet of choice has been vegetarian and is now almost vegan. I love cooking and particularly enjoy having only myself to please. I am combining all these interests (apart, perhaps, from junk rig!) in this blog. I hope you enjoy it. I also have other blogs: www.anniehill.blogspot.com and http://fanshiwanderingandwondering.wordpress.com

26 April 2025

Spicy peanut dip

Blender alert!!

I discovered something similar to this on the Minimalist Baker blog, when I was looking for a 'store-cupboard' ingredients, quick and easy recipe.  The blog suggested a 5-minute, vegan queso. Not having had a lot to do with Mexican food, I thought they were suggesting some sort of quick, vegan cheese; however, it turns out that ‛queso’ is short for ‛chilli con queso’ and is a runny, spicy, cheesy sauce, which is served warm, with tortilla chips. It sounded a bit like fondue! I didn’t want anything that liquid, or anything warm, but the seasonings looked interesting and I was short of time. So I took the recipe and adapted it to end up with a spicy, thick dip, ideal for spreading on crackers.  Indeed, it was quick to make and has proven popular; nor does it taste of peanuts!
 
Assuming conditions aren't too rough to use a blender, this is a great voyaging dip, because everything will be in your lockers.  At the other end of the scale, it's ideal for taking to another boat for sundowners.

Serves 2 to 4 as a dip

Ingredients

1/2 cup hot water
1/2 cup blanched peanuts
1 clove garlic, chopped OR 1/4 tsp garlic granules
1/4 tsp ground cumin
1/2 tsp Kashmiri chilli powder OR 1/4 tsp cayenne
1/4 tsp salt
1/2 tsp smoked paprika
2 tsp harissa

Instructions
  • Add water, peanuts, garlic, yeast, cumin, chilli, salt, paprika and harissa to a blender, and blend until creamy. You may need to add a little more water, depending on the required consistency.  
  • Taste and adjust flavour as needed, adding more nutritional yeast for cheesiness, salt to taste, cumin or paprika for smokiness, chilli powder or harissa for heat, or garlic for zing. It should have plenty of personality, so don’t be shy. If you don't have any harissa, use extra chilli, cumin and paprika. 
  • Serve with crisps, crackers or bread. Garnish with additional harissa and olive oil, if you like
Note:
  • If you're not in too much of a hurry, you might like to soak the peanuts for a while, to make them easier to blend into a smooth paste.



on
Labels: , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)