Smoky poppy seed and vanilla dip with tomato flakes, garlic, cubeb pepper and basil

Ingredients for 1 servings:

• 150 g sour cream, 10% fat
• 1 small garlic clove(s)
• 16 m.-sized basil leaves
• 1 packet of vanilla sugar
• 10 g tomato paste
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 2 tsp balsamic vinegar
• 2 tbsp tomato flakes
• 1 tbsp blue poppy seeds
• ½ tsp fennel seeds, ground
• ½ tsp cubeb pepper, whole
• ½ tsp smoked salt (hickory)

Instructions

Working time approx. 5 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 15 minutes

vegetarian

Allow the tomato flakes to swell slightly in the olive oil. Dry-roast the poppy seeds in a pan over high heat for a few minutes until they smell nutty. Then pour them from the pan into a bowl. Heat the cubeb pepper in the pan over medium heat. Peel the garlic and grate it into the bowl. Finely chop the fresh basil and add it to the garlic. Crush the cubeb pepper in a mortar or grind it in a grinder and then add it as well. Pour the swollen tomato flakes into the bowl along with the remaining olive oil. Add the remaining ingredients and mix everything into a cream. Let the cream sit in the refrigerator for a few hours, preferably overnight. Tips: If you don’t have tomato flakes, use sun-dried tomatoes and chop them very finely. If you only used sun-dried tomatoes in oil, omit the extra olive oil and perhaps use a little more of the oil the tomatoes were marinated in. If you don’t want to use vanilla sugar, use some vanilla paste or, even better, some vanilla bean pulp and sweeten with a little more sugar to taste. The vanilla flavor should be subtle in the end.