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Butternut & Hazelnut Dip with Olive Oil Crispbread

This nutty, squash dip with homemade crispbread makes for a vibrant starter - from London restaurant Galoupet

By bbcgoodfood · From Open Recipes · 11 ingredients
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Why it works: Olive and hazelnut work together. They rank in the top 7% of all ingredient pairs, and 239 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Serves 6

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Olive + hazelnuttop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together239 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Hazelnut + beetroottop 2% of all pairs
    Aroma overlapstrong
    Mentioned together23 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Butternut squash + flourtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together211 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butternut squash + beetroottop 4% of all pairs
    Aroma overlapstrong
    Mentioned together17 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Butternut squash + hazelnuttop 5% of all pairs
    Aroma overlapstrong
    Mentioned together13 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the beetroot

How well each one fits the dish's main ingredients (olive, butternut squash, hazelnut, flour):

  1. Kaleabout as good a flavor fit
  2. Arrowrootabout as good a flavor fit
  3. Beetrootthe original

Fit is the average pairing score against olive, butternut squash, hazelnut, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).