by bernieq » Wed 07 May, 2014 5:49 pm
I’ve been dehydrating dips for many years – for me, home-made works much better than commercial dips (probably because I don’t use as much oil as bought dips). Hommus, certainly, and Baba Ganouj dehydrate well.
I use them as part of lunch so they have to rehydrate more or less instantly – easily achieved by grinding the dried dip in a mortar and pestle to a fine powder. My lunch paraphernalia includes a small container for rehydration (and doubles as storage for cheese, salami etc).
Vary the taste by including other things like beetroot, pumpkin, pine-nuts, herbs (oregano, thyme …), chilli, lime ... – the list is endless.
Selamat makan !
We are responsible for the health of the planet - not it for ours