Anchovy and Tahini Dip
Anchovy and Tahini Dip



  • 1 garlic bulb, halved and roasted until very tender
  • Olive oil, for frying
  • 1 chopped onion
  • 3 anchovy fillets in oil, drained
  • 100ml white wine
  • 400g tin of chickpeas, drained
  • 50g tahini
  • 100ml double cream
  • 1 lemon
  • Sea salt, to serve
  • Crudites and bread, to serve
  • Add the roasted garlic to a food processor. Heat a glug of oil in a frying pan and fry the onion for 10 mins until soft and golden. Add the anchovies, fry for a few minutes, until starting to disintegrate into the onion.
  • Add the wine and bubble away for 10 mins, then tip in the chickpeas, tahini, cream and seasoning. Squeeze in half a lemon, then spoon the lot into the food processor with the garlic and whizz until smooth. Serve warm with crudites, crusty bread or charred broccoli - delicious!
25 mins
2 serving

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