This dip is one of those recipes that gets tweaked and leveraged in many ways. Arjoli is a melting pot of classic Maltese flavours, but you can use what’s on hand in the fridge or pantry, omitting and adding to it ingredients such as capers, preserved artichokes, mint, beans, sun-dried tomatoes and spring onion (scallion). The dip is perfect spread over crusty hobż or with Galletti. You can even keep it cold and pack it for the beach.
Ingredients 12
100 g water crackers
180 g tuna in oil, tinned, drained
3 anchovy fillets, chopped
200 g tomato paste, concentrated purée
1 onion, small, chopped
1 garlic clove, finely chopped
50 g kalamata olives, pitted
3 tbsp flat-leaf parsley (italian), chopped
1 pinch chilli flakes
180 ml extra-virgin olive oil
2 tsp red-wine vinegar, plus extra to taste
Serve With
crusty bread, optional
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Method 5
First blitz the in the food processor until they have broken down.
Now add the , , , , , , , , , and to the food processor and blitz to a paste.
If it seems dry, add a splash of water.
Taste the dip and add more if desired.
Serve with slices of crusty bread or galletti.