Sick of chickpeas but love low fat healthy dips?
After using the hair test 500 (an allergy sensitivity test using your hair), we discovered chickpeas where on the sensitive allergy list creating too much wind in the bowel. So after playing around a bit we bought dried Borlotti beans (also found canned).
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
Low fat and soothes the mouth
Lani’s Borlotti dip
200g of dried Borlotti beans soaked overnight in fresh cold water
5 cloves of garlic
1 soft lemon or lime leaf
1 cup of plain yoghurt
Juice from 1 large lemon
Pink Himalyan or sea salt
Garnish optional olive oil, flax seed oil or rice bran oil, and finely powdered mild paprika.
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.
Removing the seeds, add the juice of a large lemon and 1 cup of plain yoghurt.
Add in a pinch of salt and pepper to suit your taste and blend until the consistency is smooth.
Pour dip into a gorgeous bowl and sprinkle with mild paprika and drizzle a little cold pressed oil on top.
Dipping foods to arrange around the dip. You can use whatever you like or you can chop lengthways cucumber sticks, capsicum, small cherry tomatoes, toast pita bread or tortilla bread and cut into eights, celery sticks and carrot sticks.