The New Hummus Dip

Sick of chickpeas but love low fat healthy dips? After using the hair test 500 we discovered chickpeas and tahini (sesame paste) were on the sensitive allergy list, creating too much wind in the bowel for this family. So after experimenting around a bit, we bought dried Borlotti beans from Fresh World. Dried beans are a frugal option and healthier than canned but if you want to use canned beans if dried beans are hard to find give it a go.

These big fat creamy brown-reddish beans also called cranberry beans can be an inexpensive way to make your own delicious dip using a blender. Sometimes if your diet is too acidic or you’ve got tongue or mouth ulcers this dip can be very soothing on your mouth and gut system and is an excellent probiotic.

Top 4 Health Benefits
Adds fibre to your diet
Helps balance hormones
Great for bowel health
Probiotic

Lani’s Borlotti dip
Ingredients
200g of dried Borlotti beans soaked overnight in fresh cold water
5 cloves of garlic
1 soft lemon leaf or lime leaf
1 cup of plain yoghurt. Gopals is a great yoghurt.
1 large lemon
A dash of Pink Himalayan or sea salt and pepper to taste
Garnish optional olive oil, flax seed oil (Omega 3 plant source) or rice bran oil, and finely powdered mild paprika.
Directions
Boil 200g of pre-soaked Borlotti beans for 40 mins or strain a can of Borlotti beans.
Peel 5 cloves of garlic and roughly chop.
Finely chop a fresh young lemon or lime leaf for an extra fresh zing in your dip.
Add these ingredients into a Nutribullet blender or fast fine blender.
Add the juice of a large lemon and remove the seeds.
Add 1 cup of plain yoghurt to balance the lemon juice and add a creamy consistency.
Add in a pinch of salt and pepper to suit your taste and blend until the consistency is smooth.
Pour into a gorgeous bowl and sprinkle the top with mild paprika and a little cold pressed olive oil of your choice.
Delicious foods to enjoy with your dip. These colours are great grouped around your dip on a gorgeous plate. Cucumber sticks, capsicum sticks, small cherry tomatoes, toast pita bread or tortilla bread and cut into triangular eights, celery sticks and carrot sticks.

Nutrients and benefits: Vitamin C, Betacarotene, Omega 3, Fibre, Allicin, probiotics, hormone balancing, skin health, kidney health, energy and eye health.

Gluten and Dairy free options: To make gluten free swap the wheat bread for corn chips or just have the vegetables.To make it dairy free use count yoghurt.