There are hundreds of variations of this dip to be had… and I want to try them all!
This took 2 minutes and inspiration came from the fridge and cupboards…..
1 x red pepper ( carrot/courgette/avocado all work well)
100g sunflower seeds ( any seeds, any nuts would do the job)
1 clove garlic (I want to try wild garlic next as its in season and divine)
1 inch fresh ginger (this made it zingy, also like chilli or wasabi )
Coriander and chives (any herbs or no herbs will do)
Salt and pepper
Extra virgin olive oil
Fresh lemon juice/ Apple cider vinegar
Blend and add enough olive oil and lemon juice to get it to the consistency you want.
I made this dip nice and thick but kept half aside in a jam jar thinning it with extra olive oil and lemon juice to make a salad dressing for the weekend. It would also be incredible with a buckwheat noodle stir fry.