top of page
DSC_5696_copie copie.jpg

Turmeric Dipping Sauce

Serve 2 people

15 min


  • 40g  sunflower seeds

  • 1/2 tsp of Haldi

  • 1/4 tsp turmeric powder

  • juice of one lemon

  • 1 clove of garlic

  • 50 ml water



Blend all ingredients in a blender or magic bullet until well combined. Serve with the chips and garnish with chives or parsley if desired. 

DSC_5696_copie copie.jpg

Golden Hummous

10 mins

4-6 people


  • 1 15-ounce can chickpeas, drained*

  • 1 lemon, juiced 

  • 50g tahini

  • 1 cloves garlic 

  • 1/2 tsp fresh grated ginger

  • 1 tsp of Haldi

  • 1/4 tsp sea salt 

  • 1 pinch cayenne pepper 

  • 100 ml Tbsp olive oil 


  1. Add drained chickpeas, lemon juice, tahini, garlic, ginger, Haldi paste, salt, and cayenne to a blender  and blend on high until creamy and smooth, scraping down sides needed.

  2. To create a creamier texture, add a bit of oil

  3. Taste and adjust flavour as needed, adding more garlic or ginger for spice/zing, lemon juice for acidity, salt for saltiness, Haldi for earthiness, or cayenne for spice.

  4. Serve as is or garnish with pine nuts, sesame seeds, or more spices. Parsley would also be a nice addition.

Turmeric Pancakes

20 mins

4-6 people


  •  200g self raising flour

  • 1 tsp baking powder

  • 2 tbsp honey

  • ¼ tsp ground ginger

  • ½ tsp Haldi

  • 200ml milk

  • 3 eggs

  • 25g butter , melted plus extra for frying


  1. Put all of the pancake ingredients in a mixing bowl and whisk together until smooth and lump-free.

  2. Heat a small knob of butter in a large non-stick frying pan until melted and foaming. Add 2 tbsp batter to make each pancake and swirl it round into a circle with the back of the spoon. Cook them for 2-3 mins on one side then flip them over with a spatula and cook for a further minute until golden and cooked through.

  3. Stack the pancakes up with maple syrup and blueberries

bottom of page