We're eating salad almost everyday at the moment and though I'll never get bored of hummus, I decided to make something different, just for a change. This dip tastes wonderful and once the vegetables are prepared, it takes only moments to make and it's so colourful. Although I'm sure this would be lovely made with chickpeas, I've decided to make it suitable for the Specific Carbohydrate Diet by using haricot (navy) beans instead.
