Millet dip or spread
I devised this versatile recipe when there was little left in the cupboard, or fridge, with which to produce an evening snack meal.
I didn't know how it would turn out, but that is half the fun of cooking for me; experimenting with good, wholesome ingredients. After the family gave it the thumbs up, it will definitely be repeated!
How to make Carol's Millet Dip
- Leftover cooked millet
- Cooked chickpeas (home cooked or tinned)
- Ground Almonds
- Milk (or almond milk)
I didn't measure the ingredients when creating this recipe, I just used what I had. But for those of you that need a bit more guidance, I would estimate that there were about equal quantities of the millet and chickpeas, and about half the amount of ground almonds.
Put the millet, chickpeas and almonds in a blender and blend together until smooth. During this process pour in a little almond milk at a time, until the dip/spread is the consistency you require. You might want to leave it a bit stiffer if you are going to use it as a spread.
How to serve
I served this spread thickly on hot toast. The spread itself is creamy enough that you do not need to use any butter or margarine on the toast first, helping to avoid those nasty, saturated fats. Trust me, you really won't notice that they are missing!
I warmed my spread up a little for 30 seconds in the microwave before spreading on the hot toast.
By adding the millet and pulses (chickpeas) the spread provided nutritious protein and tasted great.
I added a little more almond milk to what was left, and it made a wonderful dip for sticks of raw vegetables.