Here is a delicious dip that I made on the weekend when we had friends round for dinner. It's naturally vegan and gluten-free so caters to all sorts of dietary needs. It has red lentils in it which hubby doesn't usually like but even he was munching on veggie sticks and dip!
If you have a thermomix go straight to the vegetarian cookbook and follow the recipe from there, I've adapted it for non-TM cooks :)
I sent through my favourite hummus recipe a few weeks ago - this is great alternative. It's still a good source of protein and is really versatile. You can enjoy it as a dip with vegetable sticks and crackers; use as a sandwich or wrap filling; have on top of a baked potato; or on toast or a large grilled mushroom with some avocado and coriander (that was my Sunday morning breakfast - deeeelicious!)
The spices in the dip are fantastic anti-oxidants - coriander seeds, fennel seeds and turmeric. Lovely and warming for winter as well as great for the immune and digestive system.
Happy dipping & topping,
Carla :)
