This month’s recipe from Laura Bridge, a professional chef of 30 years, qualified Ayurvedic Chef and full-time Ayurveda Adventuress is her eminently summery smoky harissa red dip. Follow her @AyurvedaAdventuress on Instagram for more Ayurveda recipes and insights.
Smoky Harissa red dip
Ingredients:
- 200 g chickpeas
- 2 chargrilled and peeled red peppers
- 2 garlic cloves
- 10- 20 g of harissa
- Half a teaspoon of mineral salt
- Half a teaspoon smoked paprika
- Half teaspoon of ground toasted Cumin
- 80 g of toasted pistachios
- 2 tablespoons of water
- (optional) 20 g lemon juice
Place everything in a blender and purée until desired consistency. Serve with cucumber, radish, crackers.