I love dips but lately I fond that supermarket dips are losing quality over shelf life.
What dip makers are using
- thickeners (415 which is a natural occurring algae, but can act like MSG in some people )
- acid regulators (330)
- sulphurs (202 - 220 often used to preserve plant sources but can cause asthma and chesty reactions in some)
- colours (100 - 160b - colours are disasterous because they are BIG offender for making kids going crazy and bringing on anxiety in adults)
My fav recipes are:
Homous
1. Drain a can of chickpeas
2. put into a blender with some garlic (if you like garlic)
3. add a dallop of Tahini
4. squeeze a lemon
5. toss in some rock salt
6. blend
Beetroot dip
1. Boil up some whole beetroots (chop the stems off but leave in big chunks to boil - the water will go purple but that's ok)
2. blend with some tahini or yogurt
3. you can add bread crumbs or rice crumbs if you like a thicker consistency
4. mint tastes great blended in too
Grandma's oyster dip
1. a soften packet of philly cheese
2. one tin of smoked oysters
3. mash the 2 together - leave a little chunky.
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