asparagus dip

This has to be one of my most favourite things, ever!.....it's very green, and garlicky; refreshing and clean tasting, it's not at all heavy or cloying like some dairy based dips can be, and it goes well with just about anything from baked potato, to crudites, to oat cakes, and yes, even hard boiled eggs! Don't believe me?....then why not give it a try!

It may sound like a weird combination of ingredients, but it's rich, nutty, almost smoky taste is very addictive. I've been making this dip for years without much change to the original recipe from a book called 'Food Combining for Vegetarians' by Jackie Le Tissier.

Food Combining is a system of eating rather than a 'diet', and was formulated by Dr Hay in the early 1900's; basically, you eat fresh, unprocessed foods, and you don't eat protein foods and carbohydrates at the same meal. As you can probably tell from the other recipes on the Blog, I don't Food Combine in everything I eat!, but I do try to mostly follow the guidelines, and I certainly feel a lot better for it when I do!

Asparagus Dip

1 350g can of asparagus (reserve liquid)

100g ground almonds

2 cloves of garlic

a pinch of smoked paprika

about 1 tablespoon of reserved asparagus liquid from can

Place all of the ingredients, except for the reserved liquid, into a lquidiser and whizz until smooth. You may need to add more, or less, apsaragus liquid to the mix to get your desired consistency. Don't be tempted to make it too runny though, because this can make it separate when it's served.

Cover, and refrigerate until needed (it will last two to three days in the fridge) although this tastes much better if it's eaten at room temperature. Try it piled onto a baked potato with a fresh crunchy green salad, or as a a dip served with crudites.