Saturday, 29 June 2013
We gathered the meagre ingredients - ready made houmous (we do make our own but this was for a speedy lunchtime 'solution'), a tablespoon of curry powder and a dollop of mango chutney.
The ingredients were combined and mixed well.
Finally, the dip was served with tortilla chips... although we have used mini poppadums as dippers which work well too.
We now make it in larger amounts, then halve the batch and store one lot in an airtight container in the fridge for up to two days.