one piece of chopped fresh ginger – about 1.5cm piece
1 hot green chilli – seeds and placental skin removed to get rid of the extreme heat
4 Tbsp filtered water, or more for desired consistency
2 Tbsp fresh coriander
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Directions Preparation:10min › Extra time:4hours soaking › Ready in:4hours10min
Put all of the ingredients except the coriander and water into a food processor (to maintain a chunky consistency and pulse.) (If you add the coriander into the food processor the mixture will turn green.)
Gradually add in the filtered water to achieve the desired consistency. A thick creamy dip requires only a little water. Pulse and open to scrape the sides of the carriage in order to mix thoroughly. I continually taste as I pulse, to get just the right blend of flavours. I often keep adding salt, ginger and lemon juice until I get it just right!
This is a fantastic “butter” or spread for rice cakes, toast, pita bread, flat bread for wraps, tortilla chips, corn cakes, or veggie sticks. You can also thin this dip out with extra water, and it makes a fantastic creamy dairy free salad dressing.