Sometimes it calls for a little fancy snack on lazy breezy afternoons with cool drinks and friends. Here's your quick guide to a charcuterie board made extra special with these AKKA 3-way dips.
by Eman Khalil
AKKA MOLASSES CARROT HUMMUS
3 carrots, peeled and chopped
3 tbsp AKKA molasses
1 can chickpeas
2 tbsp tahini, 1 tbsp lemon juice, 2 tbsp olive oil
2 tsp cumin and 1 tsp sumac
BAKES FETA & AKKA BALSAMIC GRAPES
1 pack feta
1/4 cup grapes
2 tbsp AKKA balsamic
5 sprigs thyme and 1 tbsp olive oil
CHERRY TOMATO & AKKA BALSAMIC RICOTTA
1/2 cup ricotta
1/5 cup cherry tomatoes
3 tbsp AKKA balsamic
2 tbsp olive oil
4 garlic cloves and 2 sprigs rosemary
Find your favorite decorative board and assemble these 3 dip recipes with your preferred meats and cheese selection, nuts, crackers, and fruits. We accompanied with smoked salmon and Italian bresaola.
MOLASSES CARROT HUMMUS -
Preheat the oven to 180C. In a tray, mix carrots in 1tbsp olive oil, AKKA molasses, garlic, and rosemary sprigs. Season with salt and pepper and oven roast for 35-40 minutes, turning half way and add a touch of water if it is sticking to the tray. Later, add into a blender with the rest of the ingredients and blend till smooth. Serve in a bowl with a drizzle of olive oil and a sprinkle of sumac.
BAKED FETA & BALSAMIC GRAPES -
Place the block of feta in the middle of a baking dish with the grapes and thyme around it and toss gently with AKKA balsamic and olive oil. Season with salt and pepper and roast in 180C oven for 20-30 minutes until cheese has browned. Serve with your choice of crackers.
CHERRY TOMATO & BALSAMIC RICOTTA -
Preheat the oven to 200 degrees C. In another baking dish, toss cherry tomatoes with the garlic and rosemary, along with olive oil and 2 tbsp of AKKA balsamic vinegar. Roast for 20-30 minutes or until tomatoes are blistered ready to burst. Leave to cool. In a bowl, add the ricotta cheese and 2/3 of the cooled cherry tomato mix. With a fork, lightly smash the mix in the ricotta, top with the rest of AKKA balsamic and cherry tomatoes to serve. Season to taste.