"The pull of the biscuit tin is all too familiar to Guardian baker Benjamina Ebuehi, who, unsurprisingly, is often found in full sweet mode. To counterbalance the intake of cake, she tends to look for something salty, spiced and crisp, and, if time is on her side, that usually means homemade tortilla chips. Chop corn tortillas into triangles, brush with olive oil and seasonings flaky salt, za'atar, dukkah, garlic granules, or everything bagel seasoning, which is elite."
"Her fellow Guardian regular Georgina Hayden is also rarely found without a tub of that creamy chickpea dip, whether it's homemade or shop-bought: I usually drizzle chilli crisp oil over the top of my hummus, then scoop it up with crudites [celery, carrot, cucumber, say]. That's so good and so easy. If Hayden's trying to be fancy, however, her attention turns to gildas, an olive, a little anchovy and a pickled green chilli on a cocktail stick or just a lovely, salty, anchovy-stuffed olive."
Homemade tortilla chips provide a salty, spiced, crisp alternative by chopping corn tortillas into triangles, brushing with olive oil and seasonings (flaky salt, za'atar, dukkah, garlic granules, or everything bagel seasoning) and baking until crisp, then dunking into hummus. Hummus can be finished with a drizzle of chilli crisp oil and served with crudités such as celery, carrot and cucumber. Simple gildas of olive, anchovy and pickled green chilli on a cocktail stick, or anchovy-stuffed olives and threaded antipasti, make an easy, less indulgent treat. Cheese biscuits are made by blitzing cheese with spelt flour and butter, rolling into a log, chilling and baking.
Read at www.theguardian.com
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