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.
I'm a huge fan of Indian food and I particularly adore onion bhajis. My favourite vegetarian Indian restaurant is Prashad's near Bradford and their bhajis are absolutely wonderful. After I created my almond and butternut squash bites, I wondered if I could create a bhaji spiced version of them and these are the result. Flavoured with cumin, coriander, turmeric, garam masala and red chilli these little flavour packed bites truly are awesome!
This dip is golden, sweet, smooth and very delicious! I served it with Golden Apple raw crackers and biscuits but the following day I noticed one of my family spreading the little bit we had left on some gluten free bread and making a salad sandwich with it!
I stopped picking the mint from the garden a couple of years ago because whenever I glanced out of the window the local black tomcat was sitting on it. Moving it into a pot didn't help but this year, I've had a plentiful supply from my Mother's garden and we're loving the wonderful fragrance in the kitchen.
I adore peas. Bursting with nutrition they are an excellent source of protein as well as being rich in dietary fibre, iron and Vitamin C. They are also a good source of Folic Acid and Vitamin B6 as well as lutein, an antioxidant carotenoid essential for eye health.
