This spiced dip from St Cloud in Hawthorn, Victoria, is the perfect dish for a casual outdoor setting, paired with thick-cut bread straight from the oven. With only a few ingredients, most with a long shelf life, preparing this dip on a whim couldn’t be easier.
This recipe is compliments of Maxwell & Williams, the image features their new Spring / Summer homeware collection:
- In a pot add 200 grams of dried mung beans and cover with cold water. Place onto heat and bring the water to the boil. Lower the heat and leave to simmer slowly for 45 minutes until beans are tender.
- Strain beans and transfer into a blender.
- Add a 400ml tin of coconut milk, 1 tsp of cumin powder, 1 tsp of curry powder, 1 tsp of paprika and the juice of 1 lemon, blending until smooth.
- Season to taste with salt and pepper and garnish with coriander leaves and toasted slivered almonds. Serve with crunchy fresh bread.