I love this spicy homemade dip! It is filled with luscious flavor and healthy vitamins! Fresh veggies are a colorful and nutritious way to enjoy dips. Today I used sliced yellow beets, turnips, carrot rounds, broccoli, and English peas. I’m skipping chips and crackers as they’re low in life force (Qi), high in processed carbs, and nutritional empty. I soaked the white beans for 12 hours and then cooked them for an hour. You can also sprout any beans for optimum nutrition, and then cook them. Once the beans are cooked, this easy dip can be ready in 3 minutes. Canned beans will work too, but the life force is lower. This recipe is also nightshade-free! Instead of commercial curry powder, which contains paprika (a nightshade), I created a tasty melange of spices that’s healthy for everyone on the planet. For more info about common digestive problems and auto-immune diseases caused by nightshades, see my article Beware of Nightshades. This dip is not Paleo, as it contains beans, a Neolithic agricultural food and not a hunt-and-gather item. However it is awesomely delicious, and I consider it quite healthy especially if you soak or sprout the beans. Makes 2 cups dip. Try it!
- 2/3 cup dry white beans, or 1 1/2 cups cooked white beans, well drained
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon unprocessed salt
- Plenty of black pepper
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground mustard
- 1/8 teaspoon ground ginger
- 2 teaspoons raw honey
- 2 green onions, coarsely chopped
- Place all ingredients except the green onion into a food processor with the "S" blade . Process until smooth.
- Pulse in the green onions last so they remain in chunks.
- Serve with fresh veggie rounds and sticks. Yum!