Exciting doings here at LTIR central: Rachel and I are actually cooking together because she is visiting the East Coast. Last night we whipped up this tasty dip inspired by a recipe from Blissful Bites by Christy Morgan (a cookbook we highly recommend).
Despite Rachel freaking out just a little because I don't own a single measuring spoon, meaning she had to "estimate" an actual tablespoon, we managed to make this without coming to blows. And I took just a little pleasure — okay, a lot — when it tasted just fine despite the inadequate cooking utensils chez Mom. Hah!
The original recipe calls for garam masala, but I didn't have any so we added a few different curry powders, cardomon and tumeric. My point is don't be afraid to experiment. Enjoy!
Indian Artichoke Dip
ingredients
1 14-ounce can artichoke hearts, drained
1 15-ounce can chickpeas, drained and rinsed
1 tablespoon mirin
1 tablespoon apple cider vinegar
2 teaspoons maple syrup
1 teaspoon spicy curry powder
1 teaspoon tumeric
1 teaspoon cardomon
1 teaspoon sweet curry powder
2 tablespoons tamari
salt to taste
paprika to garnish on top
method
Puree in the food processor and adjust to taste. Yup, it's that easy.
