As a Brit it pains me to call this Cilantro Dip instead of Coriander Dip, but American search engines rule so I have to go with the US parlance for this particular recipe. Deep down, I know it’s coriander (forgive me, UK!).

Anyway, on with business….this is most definitely the best dip I have ever made. It’s simple, healthy and full of flavour, and my 10 testers all agreed heartily. I could barely get it out of the house and to my friend’s apartment for our scheduled Girl’s Night, so strong was the pull of the Dip.

It’s as easy as shoving everything into a blender then shoving it just as quickly into your hamster-like cheeks.

You’ll need:
2 large bunches of cilantro/coriander (usually equals 1 cup, really tightly packed)
juice of 2 limes
2 cloves garlic
1 can chickpeas, drained (about 2 cups)
1/2 teaspoon of hot sauce
1-inch piece ginger
1 tablespoon peanut oil (or other oil)

Method:
Blend. And then eat

This is gluten-free, sugar-free, free of anything that’s not some super awesome tasty healthy food. The ginger gives it a nice little kick and makes the whole thing taste super Thai. And who doesn’t love Thai?