Soya Bean Dip

Soya Bean Dip

It’s cold. After a week of hot (relatively) sunshine a couple of weeks ago, outdoor lunches, stunning sunsets and wearing no socks, I turned the heating back on and am writing this in my warm snuggly dressing gown. The English Spring – full of surprises! And keeps our grass green I suppose. When I think of the Mediterranean countries baking from now until October I do get jealous. Life is easy when you don’t need a rucksack full of clothing options to get you through the day, and don’t have to sip tea to warm up as soon as you get home.

And you can eat dips in the sunshine and call it a meal! I loved this the first time I made it – and have made it regularly ever since. I did read the recipe somewhere but I can’t remember where. I go heavy on the lemon juice and keep it quite thick and claggy, but the good thing with this is that you can adapt it to suit yourself. Warning: very very moreish 🙂

Soya Bean Dip
(serves 4, 2, 1? How greedy are you?)

1 packet frozen soya beans, defrosted
1 clove garlic, peeled
juice and zest of 2 lemons
2 tablespoons tahini paste
splash olive oil, and more to thin it down if you like
1/2 teaspoon salt

Method
1. Whiz all the ingredients in the food processor.
2. Serve with vegetables, toast, or with a salad. Or crisps.

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