Turmeric Dipping Sauce
Serve 2 people
15 min
Ingredients
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40g sunflower seeds
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1/2 tsp of Haldi
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1/4 tsp turmeric powder
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juice of one lemon
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1 clove of garlic
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50 ml water
Instructions:
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Blend all ingredients in a blender or magic bullet until well combined. Serve with the chips and garnish with chives or parsley if desired.
Golden Hummous
10 mins
4-6 people
Ingredients
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1 15-ounce can chickpeas, drained*
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1 lemon, juiced
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50g tahini
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1 cloves garlic
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1/2 tsp fresh grated ginger
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1 tsp of Haldi
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1/4 tsp sea salt
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1 pinch cayenne pepper
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100 ml Tbsp olive oil
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Instructions
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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.
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To create a creamier texture, add a bit of oil
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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.
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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
Ingredients
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200g self raising flour
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1 tsp baking powder
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2 tbsp honey
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¼ tsp ground ginger
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½ tsp Haldi
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200ml milk
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3 eggs
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25g butter , melted plus extra for frying
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Instructions
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Put all of the pancake ingredients in a mixing bowl and whisk together until smooth and lump-free.
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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.
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Stack the pancakes up with maple syrup and blueberries
